CRANBERRY DIJON CHICKEN
Make and share this Cranberry Dijon Chicken recipe from Food.com.
Provided by lik2fish
Categories Poultry
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a small saucepan over medium heat, cook and stir cranberry sauce, Dijon mustard and orange peel until blended and smooth.
- Remove from heat.
- Meanwhile, grill (or broil) chicken for about 20 minutes or until juices run clear.
- Brush with the sauce during last 10 minutes of grilling.
CHICKEN WITH CRANBERRY-DIJON MUSTARD SAUCE
The cranberry- Dijon mustard sauce was originally a dip recipe found on oceanspray.com and switched to a sauce for chicken. Recipe #188835 is identical to the way I prepare homemade cranberry sauce. I try to keep a bag of frozen whole cranberries on hand for these type of recipes. Super easy for a weeknight meal.
Provided by COOKGIRl
Categories Chicken
Time 1h5m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Combine sauce ingredients in a small mixing bowl, stirring until blended. Set aside.
- Pound the chicken pieces to a uniform 1/2" thickness.
- In a large frying pan, heat up the oil on medium-high heat and season the chicken with salt and pepper. Cook on both sides until golden brown, approximately 10 minutes.
- Spoon the cranberry-Dijon sauce evenly over the chicken.
- Cover pan and reduce heat to simmer. Cook approximately 30 minutes or until chicken is tender and cooked through.
- Garnish chicken with fresh parsley.
- Serving suggestion: if you want, slice up the chicken and arrange on a serving platter.
CHICKEN TENDERLOINS WITH CRANBERRY MUSTARD SAUCE
Make and share this Chicken Tenderloins With Cranberry Mustard Sauce recipe from Food.com.
Provided by stephiwoo
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Lightly toss chicken pieces with flour; shake off excess.
- Sprinkle lightly with salt and pepper.
- Heat 1 tablespoon of butter and oil in a large skillet.
- Add half of the chicken; cook about 2 minutes, turning once until chicken is golden brown on each side and cooked through.
- Add more butter and oil if needed.
- Remove to a platter; keep warm.
- Repeat with remaining chicken.
- Add wine, chicken broth and mustard to skillet, scraping up browned bits.
- Combine cornstarch and water in a small bowl.
- Stir into skillet.
- Add sweetened dried cranberries.
- Boil 1 to 2 minutes or until sauce thickens.
- Stir in green onions; cook 1 more minute.
- Pour sauce over chicken.
CHICKEN TENDERLOINS WITH CRANBERRY MUSTARD SAUCE
-Taste of Home Cooking School
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Dredge chicken in enough flour to coat. Season with salt and pepper. In a large skillet, brown half the chicken in butter and oil over medium-high, 3-4 minutes per side or until juice run clear. Transfer to a platter and keep warm. Repeat with remaining chicken. Add more oil and butter if necessary., Add wine, chicken broth and mustard to the same skillet. Cook and stir to blend ingredients and scrape browned bits from pan. In a small bowl, combine cornstarch and water; stir into skillet. Add cranberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in green onions; cook 1 additional minute. Pour sauce over chicken.
Nutrition Facts :
PECAN CHICKEN WITH DIJON MUSTARD SAUCE
Make and share this Pecan Chicken With Dijon Mustard Sauce recipe from Food.com.
Provided by Sassy in da South
Categories Chicken Breast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle chicken with salt and pepper; place on a greased jelly roll pan.
- Combine butter and 1/4 cup of the mustard; stir well.
- Pour over chicken; spread evenly.
- Sprinkle pecans over top.
- Bake, uncovered, 375 degrees for 15 minutes or until chicken is done. Remove chicken to a serving platter, reserving drippings in dish; keep warm.
- Combine remaining 2 tablespoons mustard, pan drippings, sour cream in a large saucepan; cook over medium heat until thoroughly heated, stirring often.
- To serve, pour sauce over chicken.
Nutrition Facts : Calories 331.6, Fat 34.2, SaturatedFat 15.9, Cholesterol 56.8, Sodium 388.3, Carbohydrate 5.4, Fiber 1.7, Sugar 1, Protein 3.7
CHICKEN WITH CRANBERRY-MUSTARD SAUCE
Provided by Doris Murphy
Categories Chicken Mustard Sauté Quick & Easy Cranberry Fall Simmer Bon Appétit Florida
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Sprinkle chicken with onion powder, thyme, salt, and pepper. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 5 minutes per side. Using tongs, transfer chicken to plate. Add remaining 2 tablespoons butter to same skillet and melt. Whisk in flour and mustard; cook 1 minute. Gradually whisk in broth, juice concentrate, and cranberries. Bring to boil, whisking occasionally. Boil until sauce thickens enough to coat spoon, about 6 minutes. Return chicken to skillet. Reduce heat to medium-low and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper and serve.
CHICKEN WITH CRANBERRY AND MUSTARD SAUCE
Steps:
- Sprinkle chicken with thyme, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and cook until brown, about 3 minutes per side. Transfer chicken to plate. Add all remaining ingredients to skillet; bring to boil, scraping up any browned bits and whisking to blend well. Reduce heat to medium and simmer until sauce thickens enough to coat spoon, about 7 minutes. Return chicken to skillet and simmer until just cooked through, turning occasionally, about 6 minutes. Season to taste with salt and pepper. Transfer chicken and sauce to plates and serve.
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