Stove Top Chicken In Mustard Sauce Recipes

STOVE TOP CHICKEN IN MUSTARD SAUCE

I got this recipe from a blog called Kalyn's Kitchen. I made it tonight and it is plate licking good. We felt the sauce was just perfect, not too much of anything. The sauce is a little thin but delicious. Hope you like it.

Provided by riffraff

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Stove Top Chicken in Mustard Sauce image

Steps:

Cut slits across each chicken breast but not all the way through.
This is so the sauce penetrates the breast.
Season chicken with poultry seasoning on both sides.
Heat olive oil in large frying pan big enough to hold the chicken in a single layer.
Brown chicken well.
Combine and whisk all the sauce ingredients together.
When chicken is good and brown, lower heat and pour sauce over.
Simmer 20 minutes, being sure to keep heat at a very low simmer.
Serve with sauce and a bit of parsley over each breast.

Nutrition Facts : Calories 257.5, Fat 12.1, SaturatedFat 2.7, Cholesterol 78.6, Sodium 297.8, Carbohydrate 6.6, Fiber 0.2, Sugar 1.8, Protein 29.3

Ingredients

4 boneless skinless chicken breasts
1 -2 tablespoon olive oil (will depend on your pan)
poultry seasoning (to season chicken before cooking)
1/4 cup mayonnaise (you can use light, but do not use fat free)
1/4 cup light sour cream
1 tablespoon Dijon mustard
1/2 teaspoon dry mustard
1/4 teaspoon ground ginger
3/4 cup chicken stock (can be canned)
chopped parsley (to garnish) (optional)

STOVE TOP HONEY-MUSTARD CHICKEN

Does the world need another Honey-Mustard Chicken? Too bad, it's getting one. This is a good simple worknight meal with great flavour. Serve over rice, noodles, or mashed potatoes.

Provided by Jenny Sanders

Categories Chicken Thigh & Leg

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

Stove Top Honey-Mustard Chicken image

Steps:

Peel and chop the onion finely.
Heat the oil in a large skillet, and sauté the onion until translucent.
Add the chicken pieces, turning to lightly brown on both sides.
Add the chicken stock and turn the heat to high.
Add the honey, mustard and black pepper.
Cook until the stock is reduced to a thick sauce.
Reduce the heat, and continue cooking until the chicken browns and the mixture begins to caramelize - usually just a few minutes more.
Turn the chicken to let the other side brown a bit, but remove the pan from the heat if the sauce gets as dark as you want it.
This has a fairly mild mustard flavour; stir in a little more mustard just before serving if you want more bite.

Nutrition Facts : Calories 426.9, Fat 16.2, SaturatedFat 3.3, Cholesterol 171.8, Sodium 391.4, Carbohydrate 26.1, Fiber 1.4, Sugar 20.2, Protein 44.7

Ingredients

1 medium onion
1 tablespoon olive oil
6 boneless skinless chicken thighs
1 (10 ounce) can low sodium chicken broth
2 tablespoons honey
2 tablespoons Dijon mustard
1/2 teaspoon fresh ground black pepper

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