CHICKEN WITH MUSTARD CREAM SAUCE AND PASTA
A cream sauce made with both Dijon and grainy mustards is my idea of awesome. This easy, one-skillet chicken dish is ready in 30 minutes and has a perfectly tangy bite from the mustards that's mellowed by the cream. Along with cream and chicken broth, there's chardonnay in the sauce. I haven't experimented without using wine because it adds so much depth of flavor. The alcohol burns off during cooking and what remains is a richness of flavor imparted by the wine. And since Dijon mustard is made with white wine, everything in the sauce blends and layers beautifully.
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 30m
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Drain and set aside. While pasta cooks, start cooking the chicken.
- To a large skillet add the olive oil, chicken, and evenly season with 1/2 teaspoon salt, 1/2 teaspoon pepper, and sauté over medium-high heat for about 6 to 8 minutes, or until chicken is cooked through; flip midway through cooking. If all the chicken doesn't fit in the pan, cook in batches. Remove chicken from pan (keep the oil and cooking juices from the chicken in the pan), place on a plate, and set aside.
- Add the garlic and sauté for 1 minute. Stir intermittently.
- Remove skillet from the heat and add the wine and chicken broth. It will bubble vigorously so use caution. Return the pan to the heat and cook until liquid has reduced by half, about 5 minutes.
- Add the mustards and stir to combine.
- Turn the heat to low and add the cream, stirring to combine. Simmer for about 5 minutes to allow sauce to reduce and thicken.
- Taste sauce and add salt and pepper to taste. Optionally add sugar to taste. The wine I used was quite dry and the spicy grainy brown mustard was quite spicy and I needed a pinch of sugar to balance the flavors.
- Add the chicken back to the skillet and cook over low heat for about 5 minutes, or until chicken is warmed through, and sauce thickens a bit more. It doesn't become 'thick' but by reducing, it thickens a bit. Flip chicken midway through cooking or spoon sauce over the chicken to ensure all sides are evenly coated with sauce.
- Evenly sprinkle with parsley and serve immediately with pasta. I had plenty of extra sauce and spooned it over the pasta. Chicken is best warm and fresh but will keep airtight in the fridge for up to 5 days. Reheat very gently so the sauce doesn't break.
Nutrition Facts : Calories 626 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 178 milligrams cholesterol, Fat 28 grams fat, Fiber 2 grams fiber, Protein 58 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 626 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
CREAMY MUSTARD CHICKEN PASTA
This chicken pasta tossed in a creamy sauce with a touch of mustard is a delicious alternative to your beloved Fettuccine Alfredo.
Provided by Julia Frey of Vikalinka
Categories Main Course
Number Of Ingredients 12
Steps:
- Get the pasta cooking in a large pot of salted water according to package instructions. Meanwhile, slice the chicken breasts in bite-sized pieces, season with salt and pepper. Heat the olive oil in a large frying pan and brown the chicken on both sides for about 5-7 minutes. Remove to a plate.
- To the same pan, add the chopped shallot and cook for 5 minutes over low heat, then add the minced garlic and thyme and cook for half a minute longer, then deglaze the pan with the white wine and let the wine reduce for 2-3 minutes.
- Add the chicken stock to the pan together with the Dijon mustard and heavy cream, stir to combine and let it simmer for a couple of minutes, season with salt to taste. Bring the chicken back to the pan and coat with the sauce. Drain the pasta and reserve 1/2 cup of the pasta water. Bring the pasta to the pan and toss with the sauce, add a splash of pasta water if the pasta is getting too dry. Add a pinch of salt if needed. Serve topped with grated Parmesan cheese.
Nutrition Facts : Calories 559 kcal, Carbohydrate 60 g, Protein 28 g, Fat 21 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 106 mg, Sodium 1342 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 9 g, ServingSize 1 serving
HONEY-MUSTARD CHICKEN PASTA
"In the six years that we have been married, my husband and I have lived in five countries on three continents," writes Rebecca Lentz of Chattanooga, Tennessee. "This dish has proved to be a winner wherever in the world we have been."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings. , In the drippings, saute mushrooms and onion until tender. Add garlic; saute for 1 minute. Stir in the chicken, peas, soup, milk, mustard, honey, parsley, salt if desired, pepper and bacon. Cook and stir over medium heat until heated through. Drain pasta; add to skillet and toss to coat. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 432 calories, Fat 11g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 582mg sodium, Carbohydrate 49g carbohydrate (15g sugars, Fiber 4g fiber), Protein 34g protein.
CREAMY MUSTARD CHICKEN & PASTA
This recipe calls for chicken cutlets. If you can't find them, just use boneless, skinless chicken breasts cut into 4-oz. pieces. Recipe & photo: eatingwell.com
Provided by Ellen Bales @Starwriter
Categories Pasta
Number Of Ingredients 13
Steps:
- Bring a large saucepan of water to a boil. Add pasta and cook according to package directions; drain.
- Sprinkle chicken with garlic powder and 1/4 tsp. each salt and pepper. Place flour in a shallow bowl and coat both sides of the chicken, shaking off any excess. Reserve 2 tsp. flour; discard the rest.
- Heat 2 Tbsp. oil in a large skillet over medium-high heat. Cook the chicken, turning once, until golden brown and cooked through, 5 minutes per side. Transfer to a clean plate.
- Reduce heat to medium and add the remaining 1 Tbsp. oil to the pan. Add shallot and cook, stirring, until beginning to brown, about 1 minute. Add the wine and cook, stirring occasionally, for 1 minute. Combine water with the reserved 2 tsp. flour. Add to the pan and cook, stirring, until thickened, about 1 minute. Remove from the heat; stir in sour cream, mustard, 2 Tbsp. sage and the remaining 1/4 tsp. each salt and pepper. Return the chicken to the pan and turn to coat with the sauce.
- Top the pasta with half the sauce, the chicken, and then the remaining sauce. Garnish with some more sage, if desired.
CHICKEN IN MUSTARD
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Rinse and dry the chicken thighs and season with salt and pepper.
- Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown the thighs on both sides, working in batches if needed. Remove the chicken and set aside.
- Add the remaining 1 tablespoon olive oil to the Dutch oven and cook the onions until soft, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 2 minutes. Add the tomatoes and flour and cook, stirring, to remove the raw flour flavor, about 3 minutes. Stir in the tarragon. Turn up the heat and deglaze the pan with the white wine, allowing to bubble for a minute or two. Return the chicken to the Dutch oven. Add enough chicken stock to reach halfway up the sides of the chicken. Cover, place in the oven, and braise for 45 minutes, removing the lid halfway through.
- When finished, remove the chicken from the Dutch oven and set aside. Add the mustard and sour cream and whisk to blend well. Return the chicken to the pan and allow the flavors to meld before serving, about 5 minutes. Serve over Super Buttered Noodles.
- In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and the noodles. Season with salt and pepper. Toss to combine well. Pour into a serving bowl and serve.
BEER-BRAISED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large pot over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Season the chicken with salt and pepper and dredge in flour, shaking off the excess. Add the olive oil to the drippings in the pot. Add the chicken in batches and cook over medium-high heat until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 1 minute.
- Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup water to the pot and stir, making sure the chicken is fully submerged. Simmer until the chicken is cooked through, about 15 minutes. Discard the thyme and stir in the bacon and parsley.
CHICKEN AND BEER MUSTARD WITH PASTA
Make and share this Chicken and Beer Mustard With Pasta recipe from Food.com.
Provided by Honni
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt oil and butter in frypan. (I use a large electric frypan but if cooking on a stovetop a large saucepan will do).
- Add diced garlic, Onions, Carrots, Mushrooms and Bacon and fry for a few mins 'til soft.
- Add diced Chicken and fry 'til brown.
- Add Beer Mustard and salt and pepper.
- Deglaze pan with the White Wine.
- Add 300 ml Cream and Parsley.
- Simmer to reduce liquid to a sauce.
- Serve over pasta of your choice.
- I like to put pasta on the plate and cover with baby spinach and then cover with the chicken mustard sauce and top with freshly grated parmesan cheese.
HONEY-MUSTARD CHICKEN PASTA
This tasty pasta dish is a great way of using up your leftover chicken
Provided by Jane Hornby
Categories Dinner, Pasta
Time 20m
Number Of Ingredients 8
Steps:
- Boil the pasta, then cool under running water. Mix the mayo, mustard and honey in a large bowl and loosen with a little water to make a dressing the consistency of double cream. Add the pasta, chicken, onions, basil and tomatoes, season to taste, then gently mix together.
Nutrition Facts : Calories 450 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 0.55 milligram of sodium
CHICKEN IN BEER HONEY MUSTARD SAUCE
I had some leftover beer in the house which had gone flat. Had chicken breasts in the house so decided to try and combine the two.
Provided by Pooja Kanal
Categories One Dish Meal
Time 26m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Heat a pan over medium-high heat. Add oil to pan; swirl to coat.
- 2. Sprinkle chicken evenly with pepper and salt. Add chicken to pan; sauté 6 minutes on each side or until done.
- 3. Remove chicken from pan; keep warm.
- 4. Add shallots to the same pan and cook for 1 minute or until translucent.
- 5. Combine beer, soy sauce, dijon mustard and honey in a small bowl and stir with a whisk.
- 6. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits.
- 7. Cook 3 minutes or until liquid is reduced to 1/2 cup.
- 8. Return chicken to pan; turn to coat with sauce. Sprinkle evenly with cilantro.
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