CHICKEN WITH MUSTARD CREAM SAUCE
Steps:
- *Amount of cream and broth has slightly decreased; add more as needed.Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate. Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (or wine if using) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it's reduced by half. Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around. Serve chicken with a green salad, spooning the sauce over the top. Yum and...yum.
CHICKEN (OR PORK) WITH WHOLE GRAIN MUSTARD CREAM SAUCE
This recipe comes from Chef Jim Ruch, a boat chef from Florida who travels all over the world cooking on various size yachts for all sorts of interesting people. I will use the word "chicken" generically here, but this recipe is very versatile. You can create new versions just by changing some of the ingredients while using the same cooking technique. Not only is this recipe great with chicken breasts, it can be used with pork or fish too with a few minor adjustments.
Provided by Sandi From CA
Categories Chicken
Time 40m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- To make the marinade, combine the coriander, red pepper, thyme and sea salt in a medium sized mixing bowl. Mix olive oil in a bowl with garlic. Add the chicken and toss with your hands to cover with the marinate. Add 1 tablespoon of thyme leaves, toss and transfer to a sealed container or zip lock bag to marinate in the refrigerator for 2 hours.
- 30 minutes before cooking, remove the chicken from the fridge.
- Pre-heat your sauté pan to medium high. Add 3 tablespoons of olive oil to the hot pan. Make sure the pan surface is completely coated by tilting the pan back and forth. When the pan starts to smoke just a little bit, it is ready.
- Carefully add the chicken to the pan and lower the heat to medium. Because this is a cream sauce, you don't want to sear the meat too dark or caramelize the onions too brown. This prevents the drippings from giving the sauce too dark a color.
- Sauté the chicken 2 minutes per side until golden brown and transfer to a plate. Discard any excess oil in the pan leaving just a little to cook the onions. Add the onions and 1 tablespoon of fresh thyme leaves and cook gently until golden brown, about 5 minutes.
- Add 1/2 cup of white wine and using a wooden spoon or wooden spatula, scrape any drippings stuck to the pan. (Deglazing) Reduce this liquid to a syrup and add another 1/2 cup of wine. Reduce the additional wine to an essence and add 1/2 the heavy cream. Reduce the heat to medium low and simmer the cream and onions until reduced by half.
- Add the remaining 1/2 cup of cream and the whole grain mustard. Using your wooden spoon, stir until the sauce is completely incorporated. Now add your remaining fresh thyme leaves. Adjust the seasonings, add the chicken and any accumulated juices back to the pan and cover.
- Simmer, turning once until completely cooked.
Nutrition Facts : Calories 773, Fat 51.5, SaturatedFat 24.4, Cholesterol 253.8, Sodium 1898.7, Carbohydrate 12.9, Fiber 3, Sugar 3, Protein 50.7
MUSTARD CREAM SAUCE
An easy Mustard Cream Sauce recipe
Categories Sauce Milk/Cream Mustard Summer Shallot Simmer Boil Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add whipping cream and simmer until reduced to 1 cup, about 2 minutes. Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper.
CREAMY MUSTARD PORK
A delicious recipe to add new dimensions of flavour to pork - also works well served with noodles
Provided by Phil Vickery
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan. Add the pork and fry for 2 minutes over a high heat. Toss in the onion, garlic and mushrooms and cook for 4-5 minutes, stirring occasionally.
- Stir in the crème frâiche and mustard, then tear in the basil. As soon as the crème frâiche has gone runny, remove the pan from the heat. Serve with rice and seasonal vegetables.
Nutrition Facts : Calories 522 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.89 milligram of sodium
CREAMY WHOLE-GRAIN MUSTARD SAUCE
Make and share this Creamy Whole-Grain Mustard Sauce recipe from Food.com.
Provided by Chocolatl
Categories Sauces
Time 20m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon of the butter in a small skillet over medium-low heat.
- Add shallots and saute until soft, about 2-3 minutes.
- Add vinegar and cook for 1 minute.
- Add wine and cook until reduced to about 1/3 cup, 3-4 minutes.
- Add cream and cook until reduced to about 1/2 cup, 4-5 minutes.
- Remove from heat and whisk in remaining butter.
- Strain into a small bowl.
- Whisk in mustard, salt and pepper.
- Cover and refrigerate until ready to use, up to 24 hours.
Nutrition Facts : Calories 1375.7, Fat 137.1, SaturatedFat 85.3, Cholesterol 420.9, Sodium 536.7, Carbohydrate 16.4, Fiber 1.3, Sugar 1.7, Protein 6.9
SAUTEED CHICKEN IN MUSTARD-CREAM SAUCE
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
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
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