CHICKEN THIGHS WITH CREOLE MUSTARD-ORANGE SAUCE
At Brigtsen's in New Orleans, chef Frank Brigtsen makes a version of this dish with duck, accompanied by corn bread and pickled onions. Offer those sides as well as some green beans, then finish with pecan pie.
Provided by southern chef in lo
Categories Chicken
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté until brown, about 6 minutes per side.
- Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate.
- Add mustard, honey and pepper sauce to skillet. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes.
- Return chicken to skillet. Simmer until heated through, about 1 minute.
- Transfer chicken to plates; top with sauce and serve.
- Serves 2, can be doubled.
Nutrition Facts : Calories 362.8, Fat 17.2, SaturatedFat 3, Cholesterol 114.5, Sodium 559.3, Carbohydrate 21.9, Fiber 1.2, Sugar 17.5, Protein 30.9
CREOLE MUSTARD ORANGE CHICKEN
This was an excellent meal. I was actually surprised how easy it was. I served it with steamed carrots, broccoli and sliced french bread.
Provided by Shannon in VA
Categories Chicken
Time 17m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- lightly season chicken parts with salt and pepper.
- Broil chicken until no longer pink (about 5 minutes each side).
- In saucepan combine broth, orange juice and green onions.
- Heat to boiling about 4 minutes.
- Add mustard, honey and hot pepper sauce.
- Return to boil.
- Boil approx 5 minutes, until mixture starts to thicken, stirring occasionally.
- Serve chicken over white rice topped with sauce.
Nutrition Facts : Calories 120.7, Fat 2.1, SaturatedFat 0.3, Sodium 559.1, Carbohydrate 23.8, Fiber 1.9, Sugar 18.1, Protein 4.4
CHICKEN THIGHS WITH CREOLE MUSTARD-ORANGE SAUCE
Provided by Frank Brigtsen
Categories Chicken Mustard Sauté Quick & Easy Orange Fall Bon Appétit
Yield Serves 2, can be doubled
Number Of Ingredients 7
Steps:
- Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté until brown, about 6 minutes per side. Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate. Add mustard, honey and pepper sauce to skillet. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes. Return chicken to skillet. Simmer until heated through, about 1 minute. Transfer chicken to plates; top with sauce and serve.
CHICKEN WITH ORANGE-MUSTARD SAUCE
Drumsticks coated with an orange-mustard sauce are an ideal picnic food: delicious hot or cold and you don't even need a plate.
Provided by Sezzah
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Prick chicken in several places using a fork; arrange in a large dish in 1 layer. Season with salt and pepper and brush with 1 tablespoon olive oil. Cover and refrigerate for 15 to 30 minutes.
- Meanwhile, whisk remaining 2 tablespoons olive oil, mustard, orange zest, cumin, and fennel together in a small glass bowl.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Brush chicken with orange-mustard sauce and arrange on the preheated grill. Cook, turning often and brushing with more of the sauce, until legs are no longer pink at the bone and juices run clear, 16 to 18 minutes. Transfer chicken to a platter and garnish with cilantro.
Nutrition Facts : Calories 431.8 calories, Carbohydrate 2.9 g, Cholesterol 138.3 mg, Fat 27.2 g, Fiber 0.4 g, Protein 41.3 g, SaturatedFat 6 g, Sodium 422.8 mg, Sugar 0.7 g
BONELESS CHICKEN THIGHS W/ CREOLE MUSTARD/ORANGE S
A healthy chicken dish w/ a hot and sweet taste. Great served over rice. Calories: 278 Fat: 12 grams Carbs: 12.3 grams Protein: 28 grams
Provided by sherry monfils
Categories Chicken
Time 30m
Number Of Ingredients 8
Steps:
- 1. Sprinkle both sides of chicken w/ salt & pepper. Heat oil in lg skillet over medium heat. Add chicken and saute until well browned.
- 2. Add orange juice and broth. Simmer until chicken is cooked through. Transfer chicken to a plate. Add mustard, honey and hot pepper sauce to skillet.
- 3. Increase heat to high and, stirring, boil until sauce thickens. Return chicken to pan and simmer until heated through. Place chicken on plates, top w/ sauce.
CHICKEN WITH CREOLE MUSTARD CREAM SAUCE
Gina: This dish is a Southerner's take on the classic French style sauté of chicken, shallots, cream, and tarragon a killer combination of flavors. Give this recipe to anyone who claims they don't have time to make dinner, because it comes together in minutes, and the results are just as good as or better than anything you can order at a restaurant. I like to serve this dish with white rice to soak up the cream sauce, some steamed green beans with butter, and a crisp white wine. I remember complaining about being served chicken when I was a little girl, and my mother telling me, "Chicken is the house steak." She was right! My mother could work a chicken over, from grilling, boiling, frying, baking, and so on she served it so many ways that I thought she was a magician. Well, you know the old adage that you become your mother? Spenser asked me the same question the other night ("Chicken again?"), and I couldn't do anything but respond, "Chicken is the house steak." We both laughed, and all those memories came flooding back to me. I loved it!
Yield serves 6
Number Of Ingredients 13
Steps:
- Rinse the chicken, pat dry with paper towels, and season with salt and pepper. Place the flour in a pie tin and dredge the chicken breasts lightly in the flour, shaking off any excess. Discard leftover flour.
- Heat the olive oil and butter in a large skillet over mediumhigh heat. Sauté the chicken, turning once, until nicely browned on both sides, about 10 minutes total. Add 1/2 cup of the stock, reduce the heat, cover, and simmer until the chicken is cooked through, 4 to 6 minutes. (Check to make sure the pan juices don't run dry. If necessary, add a bit of stock to prevent scorching.) Transfer the chicken to a plate, and tent with foil.
- Add the shallots to the skillet, and cook, stirring, until softened. Add the wine, bring to a boil, and cook until reduced to about 1/4 cup, 2 to 4 minutes. Reduce the heat to low, then whisk in the cream, lemon juice, and mustard, and simmer until the sauce coats a spoon, 1 to 2 minutes.
- Return the chicken to the pan along with the minced tarragon. Turn to coat with the sauce, and cook until heated through, 1 to 2 minutes. Serve the chicken over rice, drizzling the remaining sauce over the top. Garnish with sprigs of tarragon.
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