ONE-PAN CREAMY MUSTARD CHICKEN
Sponsored by Grey Poupon®. Take the stress (and mess) out of mealtime with a 30-minute recipe starring tender chicken thighs simmered in a creamy mustard sauce. I love serving this one-pan dish with plenty of French bread for dipping in the extra sauce, but it's equally delicious alongside buttered egg noodles.
Provided by Kelly Senyei
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat the chicken thighs dry with paper towels. Combine the 1/4 cup mustard with the paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- Brush the mustard mixture on the chicken thighs with a pastry brush, coating them on both sides.
- Melt 2 tablespoons of the butter in a large skillet or cast-iron skillet over medium heat. Add the chicken thighs in a single layer. Cook until browned on one side, then flip once and brown the other side, about 10 minutes total. (If necessary, brown the chicken thighs in batches to avoid overcrowding the skillet.) Transfer the chicken to a plate, leaving the drippings in the skillet.
- Increase the heat to medium-high. Carefully add the wine to the skillet and simmer, scraping up any browned bits with a wooden spatula, until the liquid has reduced by half, about 2 minutes.
- Reduce the heat to medium-low and add the remaining 1 tablespoon butter. When it melts, whisk in the flour and cook, whisking constantly, for 1 minute. (The mixture will be very thick.)
- Whisk in the chicken broth, heavy cream, the 2 tablespoons thyme and the remaining 1 tablespoon mustard.
- Return the chicken thighs and any accumulated juices to the skillet, arranging them in a single layer, and cook until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 5 to 7 minutes.
- Transfer the chicken to serving plates, spoon the sauce on top and sprinkle with thyme. Serve with French bread, for dipping.
CHICKEN SUPREME DIJON
Simple and delicious. I like to double the sauce so that there is plenty to pour on the rice too. My grandkids love this with chicken quarters too. From Grey Poupon.
Provided by lazyme
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In large skillet, cook chicken in butter.
- Remove to heated platter.
- Keep warm.
- To drippings in pan, add garlic, onion and mushrooms.
- Cook, stirring, until onion is tender.
- Stir in mustard and heavy cream.
- Simmer, stirring, until sauce is slightly thickened.
- Add chicken, turning to coat in sauce.
- Serve over rice.
HERBED CHICKEN GREY POUPON®
Quick, easy, delicious? Done, done and done. This 30-minute chicken breast recipe requires just GREY POUPON Dijon Mustard and an Italian dressing mix.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield Makes 6 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F. Combine mustard, water and dressing mix.
- Place chicken in shallow baking pan. Brush evenly with the mustard mixture.
- Bake 20 min. or until chicken is cooked through.
Nutrition Facts : Calories 190, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 90 mg, Sodium 490 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 33 g
DIJON-CRUSTED CHICKEN CUTLET SANDWICHES
Sponsored by Grey Poupon®. The classic chicken sandwich gets a welcome makeover with the addition of creamy Dijon mustard and a crispy panko coating. Stack the cutlets atop toasted brioche buns, then pile on the crunchy quick-fix coleslaw and tangy bread-and-butter pickles for the ultimate sandwich upgrade.
Provided by Kelly Senyei
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the chicken: Put 1 chicken breast between two pieces of parchment or wax paper. Using a meat mallet (or the bottom of a heavy skillet), pound the chicken breast until it is 1/2 inch thick. Repeat with the remaining chicken breasts.
- Line a baking sheet with paper towels. Add the panko to a shallow dish.
- Brush the mustard on the pounded chicken cutlets with a pastry brush to coat both sides. Press each one into the panko, turning to coat well on all sides.
- Melt 1 tablespoon of the butter in 1/4 cup of the olive oil in a large skillet over medium heat. Add 2 of the cutlets and cook, undisturbed, until golden brown, 4 to 5 minutes. Flip the cutlets once and continue cooking until golden and cooked through, 3 to 4 minutes more. Transfer the cutlets to the prepared baking sheet and immediately season with salt.
- Wipe out the skillet and repeat the cooking process with the remaining 1/4 cup olive oil, 1 tablespoon butter and 2 cutlets.
- For the slaw: Place the celery seeds in a small skillet over medium heat and cook, stirring, until toasted and fragrant, 1 to 2 minutes. Whisk together the mayonnaise, mustard, sugar, lemon juice, toasted celery seeds, 1/4 teaspoon salt and 1/8 teaspoon pepper in a large bowl. Add the red cabbage, green cabbage, scallions and parsley to the bowl and toss well to combine.
- For assembly: Position an oven rack 3 to 4 inches from the broiler unit, and preheat the broiler to high. Split the brioche buns and toast until golden brown, 1 to 2 minutes. Slice each chicken cutlet in half crosswise.
- Spoon a portion of the slaw onto each of the bottom buns. Stack the halved chicken cutlets on top of the slaw. Add the pickles and top buns and serve.
CHICKEN POUPON
My daughter-in-law is an excellent, creative cook. She serves delightful main courses while keeping her budget tight. She served this recipe one time I was visiting with my son and family and I knew I had to have the recipe. It is quick and yummy!
Provided by Lynn Pierce
Categories Chicken
Time 1h10m
Number Of Ingredients 5
Steps:
- 1. Coat chicken breasts liberally with mustard.
- 2. Roll in bread crumbs and place in greased pan.
- 3. Sprinkle with parsley
- 4. Cook 45 minutes at 350 degrees
- 5. Remove from oven; pour melted butter on chicken.
- 6. Bake 15 minutes longer.
PRETZEL CHICKEN POUPON
Boneless skinless chicken breasts are dipped in a mixture of mustard and ranch dressing, coated in crushed pretzels and baked to crispy perfection.
Provided by My Food and Family
Categories Sauces & Condiments
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Mix 3 Tbsp. mustard and 1 Tbsp. dressing in shallow dish. Mix pretzel crumbs, onion, parsley and pepper in separate shallow dish.
- Dip chicken, 1 breast at a time, in mustard mixture, then in pretzel mixture, turning to evenly coat both sides of each breast with each mixture. Place on baking sheet sprayed with cooking spray.
- Bake 15 min. or until chicken is done (165ºF). Mix remaining mustard and dressing; serve spooned over chicken.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 670 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 2 g, Protein 26 g
More about "chicken poupon recipes"
ONE PAN CREAMY DIJON MUSTARD MUSHROOM CHICKEN
From iamafoodblog.com
4.9/5 (16)Category Main CourseCuisine AmericanTotal Time 25 mins
- Cut the chicken breasts in half lengthwise to make four thin cutlets. Season both sides with salt and freshly ground pepper.
- Add the oil to a skillet over medium high-heat and sear the chicken until golden and cooked through, flipping once, 2-3 minutes per side. Remove and set aside.
- Add the butter to the pan. When melted, add the mushrooms and sear until golden, flipping as needed.
- Stir in the garlic and cook until soft. Add the chicken broth and cream. Bring to a boil until the sauce thickens.
CHICKEN CORDON BLEU WITH DIJON CREAM SAUCE
From lecremedelacrumb.com
5/5 (104)Category Main CourseCuisine ItalianCalories 515 per serving
- Preheat oven to 400 degrees. In a medium bowl, stir together parmesan cheese and breadcrumbs. Set aside.
15-MINUTE CHICKEN DIJON RECIPE - ENTERTAINING WITH BETH
From entertainingwithbeth.com
Reviews 18Calories 217 per servingCategory Main Dishes
10 BEST GREY POUPON DIJON MUSTARD CHICKEN RECIPES | YUMMLY
From yummly.com
GREY POUPON CHICKEN | BIGOVEN
From bigoven.com
CHICKEN POUPON - RECIPE - COOKS.COM
From cooks.com
30 SUPER-SIMPLE CHICKEN DINNERS TO SPICE UP YOUR WEEKDAYS - MSN
From msn.com
GRILLED MARINATED CHICKEN CAESAR SALAD - RECIPES - KRAFT HEINZ
From kraftheinz.com
BAKED CHICKEN POUPON - BIGOVEN
From bigoven.com
CHICKEN DIJON - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
MUSHROOM CHICKEN IN DIJON-WINE SAUCE - RECIPES - KRAFT HEINZ
From kraftheinz.com
NO PEEK CHICKEN CASSEROLE - THE COUNTRY COOK
From thecountrycook.net
GREY POUPON CRISPY CHICKEN - BIGOVEN
From bigoven.com
OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN - AUNT BEE'S RECIPES
From auntbeesrecipes.com
BAKED CHICKEN POUPON RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
CHICKEN POUPON - RECIPE - COOKS.COM
From cooks.com
CHICKEN POUPON RECIPE - GROUP RECIPES
From grouprecipes.com
GREY POUPON CLASSIC CHICKEN DIJON - RECIPES - KRAFT HEINZ
From kraftheinz.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love