Blackened Chicken Breasts With Creole Mustard Sauce Recipes

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BREWERS BLACKENED CHICKEN AND CREOLE CREAM



Brewers Blackened Chicken and Creole Cream image

This is the top-selling menu item at Brewer's Downtown Cafe in Milledgeville, Georgia - a smallish town south east of Atlanta.

Provided by Pinay0618

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon ground red pepper
2 tablespoons paprika
5 tablespoons olive oil, divided
1 tablespoon chopped garlic
1/4 cup chopped green onion
1/4 cup chicken stock
1 1/2 cups heavy cream
1/2 cup grated parmesan cheese
4 cups dry rigatoni pasta, cooked and drained well
2 (6 ounce) boneless skinless chicken breasts, cut in half and pounded to 1/4-inch thickness
1/4 cup finely diced red and yellow bell pepper
4 sprigs cilantro

Steps:

  • In a small bowl, combine salt, thyme, ground red pepper and paprika. Set aside.
  • Heat 2 tablespoons olive oil in saucepan over medium heat. Add garlic and brown lightly. Add half the dry seasoning mixture, the green onion and chicken stock. Reduce by half (about 2 minutes). Stir in cream and let sauce come to a boil. When it boils, whisk in Parmesan cheese.
  • Reduce heat and let simmer on low to reduce about 2 to 3 minutes. Add cooked rigatoni and toss to completely coat pasta with sauce.
  • Brush tops of chicken breasts with 1 tablespoon olive oil. Gently pat with remaining dry seasoning mix.
  • Place 2 tablespoons olive oil in saute pan over medium heat. When oil is hot, place chicken in pan, seasoned side down, and cook 2 minutes. Turn and cook 2 minutes more. Remove to a cutting board and slice.
  • Divide rigatoni among pasta bowls. Place chicken strips evenly across each. Garnish with diced red and yellow bell peppers and a sprig of cilantro.

Nutrition Facts : Calories 778.6, Fat 58.1, SaturatedFat 26.1, Cholesterol 220.1, Sodium 940, Carbohydrate 34.6, Fiber 3, Sugar 1.7, Protein 31.4

BLACKENED CHICKEN BREASTS WITH CREOLE MUSTARD SAUCE



Blackened Chicken Breasts with Creole Mustard Sauce image

A Bobby Flay Recipe

Provided by Allrecipes Member

Time 50m

Yield 4

Number Of Ingredients 8

1 cup Hellmann's® or Best Foods® Real Mayonnaise, divided
1 ½ tablespoons Cajun spice
2 tablespoons whole grain Dijon mustard
1 tablespoon prepared horseradish, drained
2 dashes Worcestershire sauce
2 teaspoons lemon juice
2 tablespoons finely chopped flat-leaf parsley
4 breast half, bone and skin removed (blank)s boneless, skinless chicken breast halves (about 6 oz. each)

Steps:

  • Combine 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise with Cajun spice with wire whisk in small bowl. Cover and refrigerate 30 minutes.
  • Combine remaining 1/2 cup mayonnaise, mustard, horseradish, Worcestershire sauce, lemon juice and parsley with wire whisk in medium bowl. Season, if desired, with salt and pepper. Cover and refrigerate until ready to use.
  • Season chicken, if desired, with salt and pepper. Brush chicken with Cajun mayonnaise. Arrange chicken on baking sheet and broil, turning once, 10 minutes or until golden and chicken is thoroughly cooked. Serve with Creole mustard sauce.

Nutrition Facts : Calories 573.7 calories, Carbohydrate 3.7 g, Cholesterol 88.4 mg, Fat 49.7 g, Fiber 0.5 g, Protein 24.8 g, SaturatedFat 7.2 g, Sodium 1176.3 mg, Sugar 0.4 g

BLACKENED CHICKEN WITH CREOLE RICE PILAF



Blackened Chicken with Creole Rice Pilaf image

The late Chef Paul Prudhomme is credited with creating blackened fish in the 1980s. I believe the technique is misunderstood even though it's a fantastic recipe. The secret is simple: fat (either butter or oil), spice mix and a piping hot cast-iron skillet. Make sure to open a window to let any smoke out of the house. I like to serve the blackened chicken over Creole rice pilaf because rice is a Louisiana staple.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 24

1 tablespoon unsalted butter
1 tablespoon canola oil
2 stalks celery, chopped
1/2 medium Spanish or white onion, chopped
1/2 bell pepper, chopped
Kosher salt and freshly ground black pepper
2 cups long-grain white rice
2 garlic cloves, finely chopped
1 bay leaf
3 tablespoons tomato paste
1 teaspoon garlic powder or granulated garlic
4 1/4 cups low-sodium chicken stock
1 bunch green onions (3 to 4 bulbs), sliced (about 3/4 cup)
1 tablespoon hot paprika
2 1/4 teaspoons kosher salt
1 1/2 teaspoons garlic powder or granulated garlic
1 1/2 teaspoons onion powder or granulated onion
1 teaspoon black pepper
3/4 teaspoon cayenne pepper
3/4 teaspoon white pepper
3/4 teaspoons dried thyme
3/4 teaspoons dried oregano
2 sticks (1 cup) unsalted butter, melted
Six 4- to 6-ounce boneless skinless chicken breasts

Steps:

  • Preheat the oven to 400 degrees F. Line 2 rimmed baking sheets with aluminum foil.
  • For the Creole rice pilaf: Heat the butter and oil in a 2-quart saucepan or large saucepan over medium heat. Add the celery, onions and peppers and cook until the onions are translucent, about 2 minutes. Season with a pinch of salt, add the rice and stir a few times until the rice is coated. Stir in the garlic, bay leaf, tomato paste, garlic powder and 1 teaspoon each salt and pepper and cook for about 15 seconds. Add the chicken stock and bring to a boil. Cover, reduce the heat to low and cook until the liquid is reduced and you see little holes on the top, 15 to 20 minutes. Discard the bay leaf, fluff the rice with a fork and stir in half of the green onions. Cover until ready to serve.
  • For the blackened chicken: Heat a 12-inch or large cast-iron skillet over medium heat for 3 to 4 minutes.
  • Meanwhile, combine the hot paprika, salt, garlic powder, onion powder, black pepper, cayenne, white pepper, thyme and oregano in a small bowl and set aside.
  • Transfer the melted butter to a large bowl. Dip the chicken in the butter and arrange on one of the prepared baking sheets. Season both sides of the chicken liberally with the blackened seasoning mixture. Working in batches, cook the chicken until the first side is blackened, 3 to 4 minutes depending on the thickness of the chicken. Flip and cook for 1 minute more. Transfer to the second prepared baking sheet.
  • Bake until the chicken breasts are firm to the touch and an instant-read thermometer inserted into the thickest part reaches 165 degrees F, 5 to 10 minutes. Let rest for 5 minutes. Serve over the Creole rice pilaf and garnish with the remaining green onions.

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