Creamy Dijon Sauce Fat Free And Tasty Recipes

Steps:

• Season the chicken evenly on both sides with 1½ tablespoons salt. Heat 1 tablespoon olive oil in a shallow pan over medium-high heat. Add the chicken and sear for 3-4 minutes on each side. Remove chicken from the pan (it will not be fully cooked) and set aside. Wipe out the pan if it looks charred.
• Melt the butter in the pan over low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute, then whisk in flour. Pour in the chicken broth, whisking, then add French's Dijon Mustard, ½ teaspoon salt, and ¼ teaspoon pepper, and whisk until smooth. Simmer sauce for 1-2 minutes, then stir in the heavy cream. Return the sauce to a simmer, place the chicken in the sauce, and cover the pan with a lid. Simmer until chicken is fully cooked through, 5-10 minutes.
• Remove chicken from the pan. Stir the minced parsley and lemon zest into the sauce, then taste for seasoning. Slice the chicken. Remove the sauce from the heat.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil is hot, add the mushrooms and season with salt to taste. Saute mushrooms, stirring occasionally, until golden brown, 7-10 minutes. Remove mushrooms from the pan.
• Heat remaining 1 tablespoon olive oil in the pan. Add asparagus and sauté, stirring occasionally, until tender, about 3 minutes. Season with salt to taste. Add the peas and cook 1 minute more.
• Place the vegetables on a plate. Top with sliced chicken and drizzle with the dijon sauce. Garnish with chopped parsley.
• Enjoy!

Steps:

• 1. In a small saucepan, melt 3 tablespoons butter over medium heat.
• 2. Remove from heat; add 3 tablespoons all purpose flour, stirring until all lumps are dissolved.
• 3. Add 2 tablespoons dijon mustard, 2 tablespoons stone ground mustard, 1/2 teaspoon garlic powder and 1/2 teaspoon salt, stirring until lumps are dissolved.
• 4. Return pan to medium heat; immediately add 1 cup milk; stir to combine, then stir constantly until sauce begins to simmer and thicken.
• 5. Stir in 1 cup cream; continue stirring until sauce begins to gently bubble. Remove from heat; taste for seasoning; cover and keep warm until served.

Steps:

• Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

Steps:

• Combine cornstarch and buttermilk in a small bowl; whisk well.
• Microwave for one minute till thickened and bubbly. Whisk till smooth.
• Remove from oven; stir in mustard, lemon juice, tarragon and pepper.
• Arrange vegetables on a serving platter, and top with sauce.
• Garnish with lemon slices.
• Serve immediately.