CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE
Steps:
- Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
- Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
- Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.
CHICKEN WITH CREAMY MUSTARD CHIVE SAUCE
This healthy chicken dish is great for guests, or just a weeknight meal, because it is so quick and easy to make. The sauce is so good, you'll want to make sure to serve some nice crusty bread for dipping! From www.eatingwell.com .
Provided by Tee Lee
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch.
- Season both sides of the chicken with 1/2 teaspoon salt.
- Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it; discard the excess flour.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
- Add the chicken and cook until golden brown, about 2 minutes per side.
- Transfer to a plate, cover and keep warm.
- Heat the remaining 1 teaspoon oil in the pan over medium-high heat.
- Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes.
- Sprinkle with the remaining 1 tablespoon flour; stir to coat.
- Add wine, broth and salt; bring to a boil, stirring often.
- Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes.
- Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce.
- Stir in chives and serve immediately.
CHICKEN WITH MUSTARD CREAM SAUCE
Steps:
- Place chicken breast under plastic wrap and flatten using mallet, rolling pin, or a glass bottle. Season breasts with salt and pepper. In heated skillet add olive oil and butter. Add chicken and cook over a medium heat until golden brown on both sides. Remove chicken to a plate and cover with foil to keep warm. Add scallions and garlic to same skillet. Saute quickly and add white wine. Boil rapidly and reduce to syrup. Add cream and mustard, stir. Return chicken breast to pan and simmer gently until just heated through.
CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE
Provided by Michael Lomonaco
Categories Chicken Herb Mustard Poultry Sauté Wheat/Gluten-Free Dinner Chive Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 10
Steps:
- 1. Heat the butter in a wide, heavy-bottomed sauté pan until it begins to melt and foam. Season the chicken with salt and pepper. Add the breasts to the pan and brown them on one side, 6 to 8 minutes. Turn them over and cook them until well browned on the other side, about 6 more minutes. The chicken is done when it is firm to the touch and the juices run clear. Transfer the chicken to a plate and cover with foil to keep warm.
- 2. Add the shallots to the same pan and sauté until softened but not browned, about 2 minutes. Lower the heat, move the pan away from the flame, lean away from it, and carefully pour in the brandy, taking care not to let it flame. (If it does flame, cover with a pot lid until the brandy cooks out.) Continuing to be mindful of potential flare-ups, return the pan to the stove and let the brandy evaporate over low heat.
- 3. Add the wine to the pan, raise the heat to high, and bring it to a boil. Whisk in the mustard and let reduce for 1 minute. Pour in the broth and cook for 2 to 3 minutes more.
- 4. Stir in the cream and bring just to a boil. Stir in the chives. Return the chicken breasts to the pan and simmer gently until the stock has reduced and thickened slightly, 4 to 5 minutes.
- 5. To serve, put 1 chicken breast in the center of each of 4 plates and spoon some sauce over the top.
- Your Nightly Specials Instead of chicken, use small beefsteaks or pork loin chops. Cooking time will vary based on thickness and desired doneness, but will be about 2 minutes more per side than the chicken.
- For a spicier sauce, add 1 teaspoon hot, dry, English mustard to the sauce along with the Dijon.
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- Cook the onions in the same skillet as you cooked the chicken. There will still be some oil left in the skillet. If necessary, you can add a little more. Season with a pinch of salt and pepper. Cook for about 4 minutes, or until the onions soften and turn translucent. Add the garlic cloves, and cook just 30 seconds, until you can smell the garlic.
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- Place the chicken breasts between 2 sheets of plastic wrap and pound them with a meat mallet or heavy skillet until they are flattened to an even thickness, about 1/2 inch. Season them with salt and pepper and dredge them in the flour, discarding any excess flour.
- Heat a large skillet over medium-high heat. When the pan is hot, add the butter. Add the chicken and sauté until it is browned on both sides and cooked through, 3-4 minutes per side. Transfer the chicken breasts to a plate and set aside.
- Reduce the heat to medium, add the shallots to the pan, and sauté them until they're tender and just golden brown, 1-2 minutes. Add the white wine to the pan and cook until it has reduced by half, about 2 minutes. Add the mustard and the dilutedGlace de Poulet Gold®and simmer until the liquid has reduced slightly, 3-4 minutes.
- Stir in the cream and the chives and bring the sauce to a boil. Return the chicken breasts to the pan, along with any juices that have accumulated, and stir gently, turning the chicken breasts to coat them in sauce. Simmer gently for a few minutes, until the chicken is warmed through. Season to taste with salt and pepper. Serve the chicken on warmed plates with the sauce spooned over the top.
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