Breast Of Chicken With Mustard Sauce Recipes

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CHICKEN WITH MUSTARD SAUCE (CREAMY & DELICIOUS!)



Chicken with Mustard Sauce (creamy & delicious!) image

This chicken with mustard sauce is an easy and elegant one pan meal. The amazing creamy dijon sauce with rosemary will have you wanting to lick your plate clean!

Provided by Rachel Gurk

Categories     One Pan

Time 45m

Number Of Ingredients 13

4 boneless skinless chicken breasts (1 1/2 - 2 pounds total)
1/4 teaspoon kosher salt
1/8 teaspoon coarse ground black pepper
1 tablespoon oil ((vegetable, canola or grapeseed))
1 medium shallot, finely diced
1 teaspoon finely chopped fresh rosemary
1 large clove garlic, minced (about a teaspoon)
1 tablespoon all-purpose flour
1/2 cup dry white wine ( (not sweet wine))
3 tablespoons grainy Dijon mustard
1 cup unsalted or reduced sodium chicken stock
1/2 cup heavy cream
Optional: fresh chives or parsley for garnish

Steps:

  • Preheat oven to 400ºF.
  • Trim chicken and sprinkle both sides with salt and pepper.
  • Add oil to a large oven safe skillet over medium heat. When oil is hot, place chicken in skillet. Cook for 3-4 minutes or until golden brown and it removes easily from the pan (it shouldn't stick). Flip each piece over and cook for another 3-4 minutes.
  • Place the pan in the oven and bake for 10 minutes or until the internal temperature of the chicken breasts reaches 165ºF when checked with an instant-read thermometer in the thickest portion of the meat.
  • Remove chicken from the pan and place it on a plate. Cover with foil.
  • Return pan to burner over medium heat.
  • Add shallots and cook for 3-4 minutes or until softened. Add rosemary and garlic and cook, stirring constantly, for 1 minute or until garlic is fragrant. Stir in flour and cook for 1 minute, stirring constantly.
  • Whisk or stir in wine while scraping all the brown bits off the bottom of the pan. Continue to cook for 1-2 minutes or until slightly reduced.
  • Add mustard while whisking, and then add chicken broth while whisking.
  • Cook for 5-6 minutes or until thickened slightly. Whisk in cream and cook for 5 minutes, stirring frequently, or until thickened. Return chicken to pan to coat in sauce (or drizzle sauce over chicken) and serve immediately, garnished with fresh parsley or chives if desired.

Nutrition Facts : Calories 445 kcal, Carbohydrate 6 g, Protein 51 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 185 mg, Sodium 567 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 10 g, ServingSize 1 serving

SAUTEED CHICKEN IN MUSTARD-CREAM SAUCE



Sauteed Chicken in Mustard-Cream Sauce image

This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 20m

Number Of Ingredients 8

4 boneless, skinless chicken breasts, (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup dry white wine, or chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)

Steps:

  • Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
  • Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
  • Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.

Nutrition Facts : Calories 359 g, Fat 20 g, Protein 40 g

VELVET CHICKEN BREAST WITH MUSTARD SAUCE



Velvet Chicken Breast With Mustard Sauce image

Cooking chicken breasts can be tricky, especially the "skinless-boneless" kind. No matter if they are pan-fried or grilled, they are apt to be dry if left to cook even a minute too long. This recipe borrows a Chinese technique called velveting that guarantees a moist chicken breast. A simple marinade made with egg white and cornstarch is the solution. Usually the chicken is cut into strips or cubes, but small chicken breasts or cutlets can be prepared the same way for Western-style dishes. Here, an assertive mustard sauce pairs nicely with the tender meat. Serve with boiled potatoes and crisp watercress, or stir-fried spinach.

Provided by David Tanis

Categories     dinner, lunch, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

4 small skinless-boneless chicken breasts, about 6 ounces each
Salt and pepper
2 egg whites (about 4 tablespoons)
4 tablespoons cornstarch
2 tablespoons Dijon mustard
2 tablespoons whole-grain Dijon mustard
1 teaspoon dried mustard
1 tablespoon grated horseradish
1/2 cup crème fraîche
1 cup chicken broth
3 tablespoons melted butter or vegetable oil
1 teaspoon roughly chopped thyme leaves
2 tablespoons snipped chives

Steps:

  • Trim chicken breasts to a uniform size, shape and thickness; they should be about 1/2 inch thick. (If using larger breasts, slice them into 1/2-inch-thick cutlets.) Season generously on both sides with salt and pepper.
  • Velvet the chicken: In a medium-size mixing bowl, whisk egg whites until frothy, then whisk in cornstarch until lump-free. Add chicken breasts and coat well with cornstarch mixture, then cover and marinate for 30 minutes. (Chicken may also be marinated several hours ahead and refrigerated.)
  • Meanwhile in a small mixing bowl, stir together Dijon mustard, whole-grain mustard, dried mustard, horseradish and crème fraîche. Set aside.
  • Put butter or oil in a skillet over medium heat. Lay chicken breasts in the pan and sauté very lightly for 30 seconds a side without browning. Remove breasts and blot on paper towels. Discard remaining oil and wipe pan.
  • Return skillet to stove and add mustard and crème fraîche mixture and chicken broth. Whisk together to make a thin sauce and bring to a gentle simmer. Add breasts and simmer for 1 minute, then turn breasts over, cover pan and simmer for 2 minutes. Turn off heat and leave covered for 1 or 2 minutes more, until meat is firm to the touch.
  • Transfer breasts to a warm platter. Bring sauce to a boil, add chopped thyme and reduce until slightly thickened. Spoon sauce over breasts, sprinkle with chives and serve.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 14 grams, Carbohydrate 12 grams, Fat 22 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 5 grams, Sodium 732 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN WITH MUSTARD CREAM SAUCE



Chicken with Mustard Cream Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Number Of Ingredients 9

4 chicken breasts, skinless and boneless
2 tablespoons olive oil
1 tablespoon butter
2 green scallions, sliced
1 garlic clove, minced
1/2 cup white wine
1/2 cup heavy cream
3 tablespoons Dijon mustard
Salt and pepper

Steps:

  • Place chicken breast under plastic wrap and flatten using mallet, rolling pin, or a glass bottle. Season breasts with salt and pepper. In heated skillet add olive oil and butter. Add chicken and cook over a medium heat until golden brown on both sides. Remove chicken to a plate and cover with foil to keep warm. Add scallions and garlic to same skillet. Saute quickly and add white wine. Boil rapidly and reduce to syrup. Add cream and mustard, stir. Return chicken breast to pan and simmer gently until just heated through.

BREAST OF CHICKEN WITH MUSTARD SAUCE



Breast of Chicken With Mustard Sauce image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 skinless boneless chicken breast halves, about 1 1/4 pounds
Salt and freshly ground pepper to taste
2 tablespoons canola or vegetable oil
12 baby carrots, trimmed and scraped
1/2 pound small mushrooms
2 tablespoons chopped shallots
1 teaspoon finely chopped garlic
1 tablespoon flour
1/2 cup dry white wine
1 cup fresh or canned chicken broth
1 tablespoon tomato paste
1 bay leaf
3 sprigs fresh thyme or 1 teaspoon dried
2 tablespoons Dijon mustard
2 tablespoons finely chopped parsley

Steps:

  • Sprinkle the chicken breasts on all sides with salt and pepper. Heat the oil in a skillet over medium-high heat and add the chicken. Cook until golden brown, about 4 minutes, and turn. Cook and brown for about 4 minutes more.
  • Pour off the fat from the skillet and scatter the carrots, mushrooms, shallots and garlic over the chicken. Continue cooking and stirring for about 3 minutes.
  • Sprinkle the flour over the chicken and vegetables, stirring to distribute the flour evenly. Add the wine and stir. Add the broth, tomato paste, bay leaf, thyme and mustard. Blend well. Cover and simmer for 10 minutes. Uncover and cook 5 minutes more to reduce the sauce. Remove the bay leaf. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 1 gram, Sodium 815 milligrams, Sugar 4 grams, TransFat 0 grams

STUFFED CHICKEN BREAST WITH HONEY MUSTARD SAUCE



Stuffed Chicken Breast with Honey Mustard Sauce image

Sandy Friede NEWBURYPORT, MASSACHUSETTS Here's a savory entree that's easy to make but elegant enough for company. I like to double the recipe and then freeze individual size portions for those busy days when I work late and don't have time to cook.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 12

1/4 cup chopped onion
4-1/2 teaspoons plus 1/4 cup butter, divided
1 garlic clove, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
6 ounces cream cheese, cubed
1/4 cup seasoned bread crumbs
6 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup honey
2 tablespoons stone-ground mustard
1 tablespoon lemon juice

Steps:

  • In a large skillet, saute onion in 4-1/2 teaspoons butter until tender. Add garlic; saute 1 minute longer. Add spinach and cream cheese; cook and stir over low heat until blended. Remove from the heat; stir in bread crumbs. , Flatten chicken to 1/4-in. thickness; sprinkle both sides with salt and pepper. Place about 1/4 cup spinach mixture down the center of each chicken breast half. Fold chicken over filling and secure with toothpicks. , Place seam side down in a greased 11x7-in. baking dish. Melt remaining butter; stir in the honey, mustard and lemon juice. Pour over chicken. , Bake, uncovered, at 350° for 40-50 minutes or until meat is no longer pink, basting every 15 minutes with pan juices. Discard toothpicks.

Nutrition Facts : Calories 455 calories, Fat 25g fat (14g saturated fat), Cholesterol 153mg cholesterol, Sodium 664mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 2g fiber), Protein 39g protein.

CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE



Chicken Breasts with Chive and Mustard Sauce image

Provided by Michael Lomonaco

Categories     Chicken     Herb     Mustard     Poultry     Sauté     Wheat/Gluten-Free     Dinner     Chive     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 10

2 tablespoons unsalted butter
Four 8-ounce skinless, boneless chicken breasts, slightly pounded, and flattened
Fine sea salt and freshly ground pepper
3 tablespoons chopped shallots
1/2 cup brandy, apple brandy, pear brandy, or Kentucky bourbon
1/2 cup dry white wine
3 tablespoons Dijon mustard
1 1/2 cups homemade chicken stock, or store-bought low sodium chicken broth
1/2 cup heavy cream
3 tablespoons minced fresh chives

Steps:

  • 1. Heat the butter in a wide, heavy-bottomed sauté pan until it begins to melt and foam. Season the chicken with salt and pepper. Add the breasts to the pan and brown them on one side, 6 to 8 minutes. Turn them over and cook them until well browned on the other side, about 6 more minutes. The chicken is done when it is firm to the touch and the juices run clear. Transfer the chicken to a plate and cover with foil to keep warm.
  • 2. Add the shallots to the same pan and sauté until softened but not browned, about 2 minutes. Lower the heat, move the pan away from the flame, lean away from it, and carefully pour in the brandy, taking care not to let it flame. (If it does flame, cover with a pot lid until the brandy cooks out.) Continuing to be mindful of potential flare-ups, return the pan to the stove and let the brandy evaporate over low heat.
  • 3. Add the wine to the pan, raise the heat to high, and bring it to a boil. Whisk in the mustard and let reduce for 1 minute. Pour in the broth and cook for 2 to 3 minutes more.
  • 4. Stir in the cream and bring just to a boil. Stir in the chives. Return the chicken breasts to the pan and simmer gently until the stock has reduced and thickened slightly, 4 to 5 minutes.
  • 5. To serve, put 1 chicken breast in the center of each of 4 plates and spoon some sauce over the top.
  • Your Nightly Specials Instead of chicken, use small beefsteaks or pork loin chops. Cooking time will vary based on thickness and desired doneness, but will be about 2 minutes more per side than the chicken.
  • For a spicier sauce, add 1 teaspoon hot, dry, English mustard to the sauce along with the Dijon.

CHICKEN BREASTS WITH MUSTARD SAUCE



Chicken Breasts With Mustard Sauce image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 skinless, boneless chicken breast halves, about 1 1/2 pounds
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon butter
4 tablespoons finely chopped onion
1/4 teaspoon dried thyme
1 tablespoon red-wine vinegar
1/4 cup dry white wine
1/2 cup fresh or canned chicken broth
2 teaspoons tomato paste
1/4 cup heavy cream
1 tablespoon Dijon-style mustard
2 teaspoons finely chopped parsley, optional

Steps:

  • Sprinkle the chicken breast halves with salt and pepper.
  • Heat the butter in a heavy skillet and add the breasts. Cook until browned, about 6 minutes. Turn the pieces and cook about 6 minutes longer.
  • Remove the chicken pieces to a warm platter and set aside. Add the onion and thyme to the skillet and cook briefly, stirring, until the onion is wilted. Add the vinegar and wine and bring to a boil. Add the chicken broth and bring to a boil. Stir in tomato paste. Cook until reduced by half and add the cream. Bring to a full rolling boil and stir in the mustard. Put sauce through a strainer, pressing to extract as much liquid as possible. There should be about 1/2 cup.
  • Spoon the sauce over the chicken pieces and garnish, if desired, with parsley. Serve immediately.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 13 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 6 grams, Sodium 592 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN BREASTS WITH MUSTARD-CAPER SAUCE



Chicken Breasts with Mustard-Caper Sauce image

Make and share this Chicken Breasts with Mustard-Caper Sauce recipe from Food.com.

Provided by kyle martin

Categories     Chicken

Time 22m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
6 boneless skinless chicken breast halves (about2 pounds total)
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (14 1/2 ounce) can chicken broth
1/4 cup drained capers
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
2 tablespoons Dijon mustard
2 tablespoons butter
1 tablespoon honey

Steps:

  • Heat oil in large skillet over medium-high heat.
  • Season chicken on both sides with salt and pepper.
  • Add chicken to skillet; cook about 5-6 minutes per side or until internal temperature reaches 170 degrees on an instant-read thermometer when inserted into chicken.
  • Remove to platter and keep warm Add broth, capers, rosemary and thyme to skillet; cook over medium-high heat, scraping up any browned bits from bottom of skillet, for 5 minutes.
  • Remove skillet from heat; stir in the mustard, butter and honey just until the butter is incorporated; butter should not completely melt and sauce should be frothy and somewhat thick.
  • Pour sauce over chicken.
  • Serve immediately with couscous, if desired.

Nutrition Facts : Calories 216, Fat 9.8, SaturatedFat 3.6, Cholesterol 85.7, Sodium 720.1, Carbohydrate 3.8, Fiber 0.4, Sugar 3.2, Protein 27

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