CREAMY DIJON CHICKEN THIGHS WITH BACON AND SPINACH
Pan seared and crispy Chicken Thighs in a smooth and creamy garlic Dijon sauce with Bacon pieces and Spinach! SO EASY and deliciously low carb! Have dinner on the table in less than 20 minutes!
Provided by Karina
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- Season chicken with seasoning salt and pepper.
- Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken until crispy and cooked through (about 8 minutes each side, depending on thickness). Transfer to a plate; set aside.
- To the same pan or skillet, add the bacon and fry until crispy. Transfer to plate, set aside. Drain some of the bacon fat, leaving about 2 tablespoons.
- Heat butter in the pan and sauté onion until transparent. Sauté garlic, parsley, thyme and rosemary for about 1 minute until fragrant.
- Add in the white wine to deglaze the pan while scraping up any bits from the bottom of the pan; simmer for 3-4 minutes or until wine has reduced by half.
- Pour in cream and Dijon, mix through and bring to a simmer. Reduce heat and cook gently for a further minute to allow the sauce to thicken.
- Add the Parmesan and allow to melt through the sauce. Season with bullion powder and pepper, to taste.
- Add the spinach and allow to wilt. Return chicken to the skillet. Top with the crispy bacon. Sprinkle with extra herbs if desired. Serve immediately.
Nutrition Facts : Calories 403 kcal, Carbohydrate 6 g, Protein 36 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 181 mg, Sodium 881 mg, Sugar 3 g, ServingSize 1 serving
A1 CHICKEN THIGHS EN CROUTE ON A BED OF DIJON COOKED SPINACH #A1
A.1. Original Sauce Recipe Contest Entry. A1 Steak Sauce and Dijon create a delicate flavor for these en croute chicken thighs. This pocket of deliciousness on a bed of spinach cooked with Dijon and A1 Steak Sauce is a tasty and balanced meal.
Provided by Brenda C.
Categories Sauces
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Lay out 2 sheets of thawed puff pastry and divide each in half with a knife.
- In a small bowl mix 2 tablespoons of Dijon mustard and 2 tablespoons of A1 sauce and coat the 4 chicken thighs with this mixture.
- Place the chicken thighs on each of the pastry sheets and wrap each to completely cover, pinching the seams as you go.
- Place on a baking sheet lined with parchment paper seams side down and place in an oven preheated to 375 degrees for 35 minutes.
- While the chicken pockets are baking begin your spinach.
- Mix 2 tablespoons of A1 sauce and the other 2 tablespoons of Dijon mustard in a small bowl and place in a hot skillet along with the 6 cups of spinach minus a few leaves for garnish and cook while stirring frequently until dark and moist. 6 or 7 minutes.
- To plate lay down a bed of spinach and place your chicken pocket on top. Garnish with some uncooked spinach and use the other tablespoon of A1 in a squirt bottle to decorate the rim of the plates.
GRILLED RIBEYE STEAK WITH SPICY A1 SAUCE
Make and share this Grilled Ribeye Steak With Spicy A1 Sauce recipe from Food.com.
Provided by foodart
Categories Steak
Time 50m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Place the steak onto a dish and rub the steaks with McCormick's Montreal Brand steak seasoning on all side and let rest for 30 minutes.
- Heat and lightly oil the grill pan and place over a high heat for about 5 minutes and place the Ribeye steak and grill until medium rare. At no time move the Ribeye steaks. Let the steaks rest before serving.
Nutrition Facts :
KICK IT UP GRILLED CHICKEN #A1
Make and share this Kick It up Grilled Chicken #A1 recipe from Food.com.
Provided by AtHomeCreative
Categories Sauces
Time 1h49m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine Mayo, A1 Sauce, Prepared mustard and seasoned salt in a large bowl.
- Add chicken, make sure the chicken is covered in the sauce.
- Place marinated chicken in the fridge for at least one hour.
- Heat grill to 325.
- Place your chicken thighs on the grill.
- Close the grill.
- For optimal grilling make sure not to open the grill to much.
- After 20 minutes flip the chicken let it cook for a additional 20.
- minutes again only checking on it sparingly.
- If you need to check a piece to make sure it is fully cooked on the inside as eating a grilled raw inches.
- middle chicken will make you sick. And always make sure that the piece of chicken that is checked was.
- a piece from the outer edges not the middle as the grill heat (in some cases) likes to neglect the.
- food from the outer edges.
- Enjoy with a fresh Spinach, tomato and avocado salad!
H. P. STEAK SAUCE
HP Sauce to the British is like Ketchup to every North American. It took me years to create this clone, it's original, and it's perfect. Try it for yourself. Recipe volume can be increased 4 times without flavour loss.
Provided by Mr. Sauce
Categories Sauces
Time 1h55m
Yield 500 ml, 5 serving(s)
Number Of Ingredients 18
Steps:
- In a large pot, add water, white vinegar, tomato paste, corn syrup, orange juice concentrate, dates, molasses, apple juice, and tamarind pulp. Stir to blend. Over medium heat and covered, bring mixture to a boil. Reduce heat to a slow simmer and simmer covered for 15 - 20 minutes.
- Using a spice grinder, thoroughly grind onion powder, cloves, black peppercorns, cardamom, garlic powder, mustard seed, cayenne, salt, and cinnamon.
- After simmering in step #1, use an immersion Blender to purée mixture and reduce lumps. Add ground spice mixture to pot, stir to blend and simmer (covered) for another 30 - 45 minutes.
- Add cider vinegar to pot, stir to blend and return to a simmer. When pot has reached a simmer, remove from heat and strain hot mixture through a wire strainer into a clean pot. Keep liquid, discard pulp. Rinse original pot and restrain mixture back into original pot, return to heat and simmer until thick.
- Ladle hot sauce mixture into hot, prepared sealable bottles and seal. Allow to cool. Keeps indefinitely in cupboard, refrigerate after opening.
Nutrition Facts : Calories 274.6, Fat 0.4, SaturatedFat 0.1, Sodium 762.8, Carbohydrate 67.8, Fiber 2.4, Sugar 31.2, Protein 2
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