Chicken With Creamy Mustard Chive Sauce Recipes

CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE

Steps:

• Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
• Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
• Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.

CHICKEN WITH CREAMY MUSTARD CHIVE SAUCE

Steps:

• Place the chicken breasts between 2 sheets of plastic wrap and pound them with a meat mallet or heavy skillet until they are flattened to an even thickness, about 1/2 inch.  Season them with salt and pepper and dredge them in the flour, discarding any excess flour.
• Heat a large skillet over medium-high heat.  When the pan is hot, add the butter.   Add the chicken and sauté until it is browned on both sides and cooked through, 3-4 minutes per side.  Transfer the chicken breasts to a plate and set aside.
• Reduce the heat to medium, add the shallots to the pan, and sauté them until they're tender and just golden brown, 1-2 minutes.  Add the white wine to the pan and cook until it has reduced by half, about 2 minutes.  Add the mustard and the dilutedGlace de Poulet Gold®and simmer until the liquid has reduced slightly, 3-4 minutes.
• Stir in the cream and the chives and bring the sauce to a boil.  Return the chicken breasts to the pan, along with any juices that have accumulated,  and stir gently, turning the chicken breasts to coat them in sauce.  Simmer gently for a few minutes, until the chicken is warmed through. Season to taste with salt and pepper.  Serve the chicken on warmed plates with the sauce spooned over the top.

CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE

Steps:

• 1. Heat the butter in a wide, heavy-bottomed sauté pan until it begins to melt and foam. Season the chicken with salt and pepper. Add the breasts to the pan and brown them on one side, 6 to 8 minutes. Turn them over and cook them until well browned on the other side, about 6 more minutes. The chicken is done when it is firm to the touch and the juices run clear. Transfer the chicken to a plate and cover with foil to keep warm.
• 2. Add the shallots to the same pan and sauté until softened but not browned, about 2 minutes. Lower the heat, move the pan away from the flame, lean away from it, and carefully pour in the brandy, taking care not to let it flame. (If it does flame, cover with a pot lid until the brandy cooks out.) Continuing to be mindful of potential flare-ups, return the pan to the stove and let the brandy evaporate over low heat.
• 3. Add the wine to the pan, raise the heat to high, and bring it to a boil. Whisk in the mustard and let reduce for 1 minute. Pour in the broth and cook for 2 to 3 minutes more.
• 4. Stir in the cream and bring just to a boil. Stir in the chives. Return the chicken breasts to the pan and simmer gently until the stock has reduced and thickened slightly, 4 to 5 minutes.
• 5. To serve, put 1 chicken breast in the center of each of 4 plates and spoon some sauce over the top.
• Your Nightly Specials Instead of chicken, use small beefsteaks or pork loin chops. Cooking time will vary based on thickness and desired doneness, but will be about 2 minutes more per side than the chicken.
• For a spicier sauce, add 1 teaspoon hot, dry, English mustard to the sauce along with the Dijon.

CROCK-POT CHICKEN IN CREAMY CHIVE SAUCE

Steps:

• Put chicken breasts in bottom of crockpot. Melt margarine and add remaining ingredients. Mix well and pour over chicken. Cook on low for 4-5 hours. Make rice according to package directions and serve chicken over rice.

SAUTÉED CHICKEN BREASTS WITH CREAMY CHIVE SAUCE

Steps:

• Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened. Season both sides with ½ teaspoon salt. Place ¼ cup flour in a small glass baking dish and drag the chicken in it. Discard excess flour.
• Heat 2 teaspoons oil in large skillet over medium-high heat. Add the chicken and cook until golden brown. Transfer to a plate, cover and keep warm.
• Heat remaining 1 teaspoon oil in the pan over medium-high heat. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth, and the remaining ½ teaspoon salt; bring to a boil, stirring often.
• Return chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

CHICKEN WITH CREAMY CHIVE SAUCE

Steps:

• Place chicken in a slow cooker. In a med saucepan melt the butter over med heat. Stir in the dressing mix. Stir in soup, wine and cream cheese until combined. Pour over chicken in crock pot.
• Cover and cook on low-heat setting for 4-5 hours. Serve chicken with sauce. Serve with flat noodle pasta and sprinkle with chives.

CHICKEN WITH CREAMY MUSTARD CHIVE SAUCE

Steps:

• Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch.
• Season both sides of the chicken with 1/2 teaspoon salt.
• Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it; discard the excess flour.
• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
• Add the chicken and cook until golden brown, about 2 minutes per side.
• Transfer to a plate, cover and keep warm.
• Heat the remaining 1 teaspoon oil in the pan over medium-high heat.
• Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes.
• Sprinkle with the remaining 1 tablespoon flour; stir to coat.
• Add wine, broth and salt; bring to a boil, stirring often.
• Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes.
• Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce.
• Stir in chives and serve immediately.