A Different Chicken Dijonaisse Recipes

DIJONNAISE CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a 9x13 inch baking dish. In a medium bowl, mix the mustard-mayonnaise blend, olive oil, lemon juice, lemon pepper, salt, and bouillon. Pour the mixture over the chicken.
• Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

CHICKEN DIJONNAISE

Steps:

• 1. Salt and pepper, bone, skin and split chicken breasts, then flatten into cutlets.
• 2. Saute chicken in 2 tablespoons butter until cooked on both sides.
• 3. Remove from pan and keep warm.
• 4. Melt remaining butter in skillet.
• 5. Add onion and cook until tender.
• 6. Add wine and mustard and simmer until mixture is reduced by half.
• 7. Add whipping cream and simmer until sauce is thick enough to coat spoon.
• 8. Strain, then add rosemary, thyme and tarragon.
• 9. Season to taste with salt and pepper.
• 10. Pour over chicken breasts.

A DIFFERENT CHICKEN DIJONAISSE

Steps:

• Saute or sweat onions and garlic in butter until onion is soft.
• Remove onions
• Add chicken to skillet along with a little more butter if needed, and cook and stir until chicken is opaque and cooked through, about 5 minutes. Do not overcook.
• Add the cooked onions and the mustard and cook and stir for 1 minute.
• Add sour cream, salt and pepper to taste.
• Add a little dry white wine or sherry or milk or cream to thin the sauce a little. Stir together for 1 or 2 minutes or until heated through but do not boil.
• Serve over favorite noodles and sprinkle with chopped parsley.

CREAMY DIJON CHICKEN

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.

CHICKEN DIJONNAISE

Steps:

• Preheat oven to 375ºF.
• Melt butter with oil in a large flameproof casserole or ovenproof skillet over medium-high heat.
• Sprinkle chicken thighs with salt.
• Cook in batches 5 to 7 minutes, until golden brown on all sides.
• Remove chicken thighs from casserole as each batch cooks, and set aside on a plate.
• Reduce heat to medium, add shallots to fat remaining in casserole.
• Cook, stirring, 3 to 5 minutes until softened.
• Return chicken thighs to casserole, meaty side up, along with any juices that have accumulated on plate. Cover casserole and transfer to the oven.
• Cook 25 minutes, until chicken is cooked through.
• Remove chicken thighs from casserole. Arrange meaty sides up on a baking sheet. Spread 2 tbsp mustard evenly over thighs. Sprinkle with pepper.
• Return chicken thighs to turned-off oven to keep warm.
• Tip contents of casserole into a sieve set over a bowl, reserving contents of sieve. Skim off as much fat as possible from liquid in bowl.
• Return skimmed liquid to casserole, along with wine.
• Bring to a boil over high heat, stirring to scrape up any brown bits from bottom of casserole.
• Boil over high heat 3 to 5 minutes, until liquid has reduced slightly.
• Whisk in cream and remaining mustard.
• Stir in contents of sieve.
• Boil, stirring, 2 to 3 minutes, until sauce has thickened slightly.
• Taste and add salt and pepper if necessary.
• Arrange chicken thighs on a warm shallow serving dish and pour sauce over and around chicken.
• Garnish with thyme and serve at once.