CHICKEN AND VEGETABLES WITH CREAMY MUSTARD-HERB SAUCE
Steps:
- Stir soup and leeks in a 3 1/2-qt or larger slow-cooker until blended. Add chicken, potatoes and carrots; stir to mix and coat.
- Cover and cook on low 7 to 9 hours or until chicken, potatoes and carrots are tender when pierced.
- Remove chicken and vegetables to serving bowl with a slotted spoon. Add mustard to cooker; whisk until smooth. Stir in the dill and scallion; spoon over chicken and vegetables.
Nutrition Facts : Calories 362 calories
CHICKEN & VEGETABLES WITH MUSTARD-HERB SAUCE
Here's an almost effortless recipe that makes a simply delicious, comforting chicken dinner. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a 5- or 6-qt. slow cooker, place the potatoes, parsnips, leeks, carrots and chicken; pour soup over top. Cover and cook on low for 6-8 hours or until chicken is tender., Remove chicken and vegetables; cover and keep warm. Stir the parsley, dill and mustard into cooking juices; serve with chicken and vegetables.
Nutrition Facts :
CHICKEN & VEGETABLES WITH CREAMY MUSTARD-HERB SAUCE ( CROCK
Make and share this Chicken & Vegetables With Creamy Mustard-Herb Sauce ( Crock recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 8h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir soup and leeks in a 3large slow-cooker until blended.
- Add chicken, potatoes and carrots; stir to mix and coat.
- Cover and cook on low 7 to 9 hours or until chicken, potatoes and carrots are tender when pierced.
- Remove chicken and vegetables to serving bowl with a slotted spoon.
- Add mustard to cooker; whisk until smooth.
- Stir in the dill and scallion; spoon over chicken and vegetables.
Nutrition Facts : Calories 561.6, Fat 25.1, SaturatedFat 7, Cholesterol 144.7, Sodium 737, Carbohydrate 46.7, Fiber 5.8, Sugar 6.3, Protein 36.8
CREAMY CHICKEN AND VEGETABLES
I own and operate a restaurant in our town. My customers love meat and potatoes, but occasionally I'll offer a tasty new menu item, like this flavorful chicken.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a skillet over medium heat, brown chicken in 2 tablespoons butter. Set aside; discard drippings. In the same skillet, saute peppers and onion in remaining butter for 5 minutes or until crisp-tender. Add mushrooms and broccoli; cook for 3-5 minutes or until heated through. Add soup, sour cream, salt, pepper and rosemary; stir to mix. Spread half into a greased 13-in. x 9-in. baking dish. Add chicken; top with remaining vegetable mixture. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more or until bubbly and chicken juices run clear.
Nutrition Facts :
CHICKEN & VEGETABLES WITH CREAMY MUSTARD-HERB SAUCE
Steps:
- 1. Stir soup and leeks in a 3½-qt or larger slow-cooker until blended. Add chicken, potatoes and carrots; stir to mix and coat. 2. Cover and cook on low 7 to 9 hours or until chicken, potatoes and carrots are tender when pierced. 3. Remove chicken and vegetables to serving bowl with a slotted spoon. Add mustard to cooker; whisk until smooth. Stir in the dill and scallion; spoon over chicken and vegetables.
HONEY MUSTARD CHICKEN WITH VEGETABLES
Yes, there are already lots of recipes posted for honey mustard chicken. But this one *is* different and more importantly, it is really good. I prefer this with chicken with bone as is is a bit more juicy, but you could switch to one pound of boneless chicken and reducing the cooking time.
Provided by justcallmetoni
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut the chicken with the bone into two inch pieces (use a good sharp knife or kitchen shears). Mix together the flour with 1/8 teaspoon of salt and 1/4 teaspoon of black pepper. Dredge the chicken in the seasoned flour.
- Using a large non-stick skillet, heat the olive oil until hot. Add the chicken pieces and cook about 2 minutes per side until the chicken has a nice golden exterior. Transfer chicken to plate.
- Using the same skillet, add the red onions, green peppers, lemon zest, sage, garlic and remaining salt and pepper to the pan. Give a quick stir to scrape some of the bits on the bottom of the pan.
- Add the chicken broth, mustard and honey and bring the liquid to a low boil. Add the reserved chicken to the pan and cover. Reduce heat to a simmer and cook for about 10 minutes until the chicken is cooked through and the vegetables have softened.
- If you like a thicker sauce, bring the pan up to a boil and add a slurry of the water and cornstarch. Stir frequently until the sauce is bubbly and thick, about a minute or so.
- I like this with bulgar but rice, white or brown, would work well.
Nutrition Facts : Calories 278.2, Fat 5.1, SaturatedFat 1, Cholesterol 99, Sodium 361, Carbohydrate 14.9, Fiber 1.6, Sugar 7, Protein 42.1
SAUTEED CHICKEN IN MUSTARD AND HERB SAUCE
Feel as though you've been transported to France in under 30 minutes with this simple dish that's all about the creamy Dijon sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. Add chicken and cook until cooked through, 3-4 minutes per side (work in batches if necessary). Transfer chicken to a plate and keep warm.
- Reduce heat to medium. Add shallot and cook, stirring, 1 minute. Add wine and broth and cook until reduced by half, about 2 minutes. Whisk in mustard and cream and simmer until slightly thickened, about 5 minutes. Stir in parsley and season with salt and pepper.
- Spoon sauce over chicken and serve with salad of parsley, sliced shallots, and lemon zest.
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