Chicken With Creamy Mustard Chive Sauce Recipes

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CHICKEN WITH MUSTARD SAUCE (CREAMY & DELICIOUS!)



Chicken with Mustard Sauce (creamy & delicious!) image

This chicken with mustard sauce is an easy and elegant one pan meal. The amazing creamy dijon sauce with rosemary will have you wanting to lick your plate clean!

Provided by Rachel Gurk

Categories     One Pan

Time 45m

Number Of Ingredients 13

4 boneless skinless chicken breasts (1 1/2 - 2 pounds total)
1/4 teaspoon kosher salt
1/8 teaspoon coarse ground black pepper
1 tablespoon oil ((vegetable, canola or grapeseed))
1 medium shallot, finely diced
1 teaspoon finely chopped fresh rosemary
1 large clove garlic, minced (about a teaspoon)
1 tablespoon all-purpose flour
1/2 cup dry white wine ( (not sweet wine))
3 tablespoons grainy Dijon mustard
1 cup unsalted or reduced sodium chicken stock
1/2 cup heavy cream
Optional: fresh chives or parsley for garnish

Steps:

  • Preheat oven to 400ºF.
  • Trim chicken and sprinkle both sides with salt and pepper.
  • Add oil to a large oven safe skillet over medium heat. When oil is hot, place chicken in skillet. Cook for 3-4 minutes or until golden brown and it removes easily from the pan (it shouldn't stick). Flip each piece over and cook for another 3-4 minutes.
  • Place the pan in the oven and bake for 10 minutes or until the internal temperature of the chicken breasts reaches 165ºF when checked with an instant-read thermometer in the thickest portion of the meat.
  • Remove chicken from the pan and place it on a plate. Cover with foil.
  • Return pan to burner over medium heat.
  • Add shallots and cook for 3-4 minutes or until softened. Add rosemary and garlic and cook, stirring constantly, for 1 minute or until garlic is fragrant. Stir in flour and cook for 1 minute, stirring constantly.
  • Whisk or stir in wine while scraping all the brown bits off the bottom of the pan. Continue to cook for 1-2 minutes or until slightly reduced.
  • Add mustard while whisking, and then add chicken broth while whisking.
  • Cook for 5-6 minutes or until thickened slightly. Whisk in cream and cook for 5 minutes, stirring frequently, or until thickened. Return chicken to pan to coat in sauce (or drizzle sauce over chicken) and serve immediately, garnished with fresh parsley or chives if desired.

Nutrition Facts : Calories 445 kcal, Carbohydrate 6 g, Protein 51 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 185 mg, Sodium 567 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 10 g, ServingSize 1 serving

CREAMY MUSTARD CHICKEN



Creamy Mustard Chicken image

This quick & easy mustard chicken recipe is a delicious, 30-minute, one-pan meal featuring tender chicken breasts smothered in a creamy dijon mustard sauce.

Provided by Natalie

Categories     Main Course

Time 30m

Number Of Ingredients 10

4 boneless, skinless chicken breasts (pounded to an even thickness)
kosher salt & pepper
1 tablespoon olive oil
1 yellow onion (finely chopped (about 1/2 cup))
2 cloves garlic (grated or finely chopped)
3 cups white wine
1/4 cup dijon mustard
2 tablespoons heavy whipping cream
1 tablespoon butter
chopped chives for garnish (optional)

Steps:

  • Heat your cast iron skillet over medium heat. Season the chicken with salt and pepper.
  • Add the olive oil, then cook the chicken about 8 minutes per side, until golden brown and the internal temperature reaches 165º degrees. Transfer the cooked chicken to a plate.
  • In the same skillet, add the onions and season with salt and pepper. Cook for about 4 minutes, or until the onions soften and turn translucent. Add the garlic cloves, and cook just 30 seconds.
  • Add the white wine, dijon mustard, and stir to combine. Cook until the sauce has reduced by half, will take about 5 minutes. Turn the heat to low, then add the heavy cream and butter. Whisk to combine. Add the chicken back to the skillet to warm thru.
  • Serve the chicken warm, topped with the creamy dijon mustard sauce and chopped chives. I love this on top of white rice, cauliflower rice, mashed potatoes, mashed cauliflower or roasted potatoes.
  • See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.

Nutrition Facts : Calories 339 kcal, Fat 14.4 g, Carbohydrate 6.5 g, Fiber 1.5 g, Protein 40.5 g, ServingSize 1 serving

CHICKEN WITH CREAMY MUSTARD CHIVE SAUCE



Chicken with Creamy Mustard Chive Sauce image

This dish is all about the sauce--the tang of mustard, the oniony flavor of the chives, and the silky texture of rich cream come together beautifully to dress up simple sautéed chicken. It also works well with veal or pork cutlets.

Provided by More Than Gourmet

Categories     Dress Up the Ordinary

Number Of Ingredients 10

4 6-ounce boneless, skinless chicken breasts
Salt and ground black pepper
1/4 cup flour
2 tablespoons unsalted butter
2 large shallots, minced
1/2 cup dry white wine
2 tablespoons Dijon mustard
3 teaspoons Glace de Poulet Gold® dissolved in 1 1/2 cups hot water
1/2 cup heavy cream
1/4 cup minced fresh chives

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.

Nutrition Facts :

CHICKEN WITH CREAMY MUSTARD CHIVE SAUCE



Chicken With Creamy Mustard Chive Sauce image

This healthy chicken dish is great for guests, or just a weeknight meal, because it is so quick and easy to make. The sauce is so good, you'll want to make sure to serve some nice crusty bread for dipping! From www.eatingwell.com .

Provided by Tee Lee

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

4 (4 ounce) boneless skinless chicken breasts, trimmed of fat
1/2 teaspoon kosher salt
1/4 cup all-purpose flour
2 teaspoons extra virgin olive oil
1 teaspoon extra virgin olive oil
2 large shallots, finely chopped
1 tablespoon all-purpose flour
1/2 cup dry white wine
1 (14 ounce) can reduced-sodium chicken broth
1/2 teaspoon kosher salt
1/3 cup reduced-fat sour cream
1 tablespoon Dijon mustard
1/2 cup chopped chives (about 1 bunch)

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.

CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE



Chicken Thighs with Creamy Mustard Sauce image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

8 medium bone-in, skin-on chicken thighs (2 1/4 pounds)
Kosher salt and freshly ground black pepper
Good olive oil
2 cups halved and thinly sliced yellow onions (2 onions)
2 tablespoons dry white wine
8 ounces creme fraiche
1 tablespoon good Dijon mustard
1 teaspoon whole-grain mustard
1 tablespoon chopped fresh parsley

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 BREASTS WITH CHIVE AND MUSTARD SAUCE



Chicken Breasts with Chive and Mustard Sauce image

Provided by Michael Lomonaco

Categories     Chicken     Herb     Mustard     Poultry     Sauté     Wheat/Gluten-Free     Dinner     Chive     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 10

2 tablespoons unsalted butter
Four 8-ounce skinless, boneless chicken breasts, slightly pounded, and flattened
Fine sea salt and freshly ground pepper
3 tablespoons chopped shallots
1/2 cup brandy, apple brandy, pear brandy, or Kentucky bourbon
1/2 cup dry white wine
3 tablespoons Dijon mustard
1 1/2 cups homemade chicken stock, or store-bought low sodium chicken broth
1/2 cup heavy cream
3 tablespoons minced fresh chives

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.

VELVET CHICKEN BREAST WITH MUSTARD SAUCE



Velvet Chicken Breast With Mustard Sauce image

Cooking chicken breasts can be tricky, especially the "skinless-boneless" kind. No matter if they are pan-fried or grilled, they are apt to be dry if left to cook even a minute too long. This recipe borrows a Chinese technique called velveting that guarantees a moist chicken breast. A simple marinade made with egg white and cornstarch is the solution. Usually the chicken is cut into strips or cubes, but small chicken breasts or cutlets can be prepared the same way for Western-style dishes. Here, an assertive mustard sauce pairs nicely with the tender meat. Serve with boiled potatoes and crisp watercress, or stir-fried spinach.

Provided by David Tanis

Categories     dinner, lunch, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

4 small skinless-boneless chicken breasts, about 6 ounces each
Salt and pepper
2 egg whites (about 4 tablespoons)
4 tablespoons cornstarch
2 tablespoons Dijon mustard
2 tablespoons whole-grain Dijon mustard
1 teaspoon dried mustard
1 tablespoon grated horseradish
1/2 cup crème fraîche
1 cup chicken broth
3 tablespoons melted butter or vegetable oil
1 teaspoon roughly chopped thyme leaves
2 tablespoons snipped chives

Steps:

  • Trim chicken breasts to a uniform size, shape and thickness; they should be about 1/2 inch thick. (If using larger breasts, slice them into 1/2-inch-thick cutlets.) Season generously on both sides with salt and pepper.
  • Velvet the chicken: In a medium-size mixing bowl, whisk egg whites until frothy, then whisk in cornstarch until lump-free. Add chicken breasts and coat well with cornstarch mixture, then cover and marinate for 30 minutes. (Chicken may also be marinated several hours ahead and refrigerated.)
  • Meanwhile in a small mixing bowl, stir together Dijon mustard, whole-grain mustard, dried mustard, horseradish and crème fraîche. Set aside.
  • Put butter or oil in a skillet over medium heat. Lay chicken breasts in the pan and sauté very lightly for 30 seconds a side without browning. Remove breasts and blot on paper towels. Discard remaining oil and wipe pan.
  • Return skillet to stove and add mustard and crème fraîche mixture and chicken broth. Whisk together to make a thin sauce and bring to a gentle simmer. Add breasts and simmer for 1 minute, then turn breasts over, cover pan and simmer for 2 minutes. Turn off heat and leave covered for 1 or 2 minutes more, until meat is firm to the touch.
  • Transfer breasts to a warm platter. Bring sauce to a boil, add chopped thyme and reduce until slightly thickened. Spoon sauce over breasts, sprinkle with chives and serve.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 14 grams, Carbohydrate 12 grams, Fat 22 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 5 grams, Sodium 732 milligrams, Sugar 2 grams, TransFat 0 grams

MUSTARD AND CHIVE SAUCE



Mustard and Chive Sauce image

Make and share this Mustard and Chive Sauce recipe from Food.com.

Provided by Sackville

Categories     Sauces

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

50 g butter
50 g flour
2 tablespoons Dijon mustard or 2 tablespoons English mustard
450 ml milk
salt and pepper
3 tablespoons finely snipped chives

Steps:

  • Melt the butter in a small pan and stir in the flour.
  • Remove from the heat and stir in the mustard.
  • Return the pan to the heat and gradually incorporate the milk, beating with a spoon as it comes up to a boil.
  • Season with salt and pepper and let simmer gently, uncovered, for 10-15 minutes.
  • This cooks the flour and thickens the sauce.
  • Stir in the chives, adding a touch of soup stock or water if it seems too thick.
  • Spoon over slices of ham.

CHICKEN WITH CREAMY CHIVE SAUCE



Chicken With Creamy Chive Sauce image

Make and share this Chicken With Creamy Chive Sauce recipe from Food.com.

Provided by dbblhm

Categories     Meat

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 8

6 boneless skinless chicken breast halves
1/4 cup butter
1 (2/3 ounce) envelope dried Italian salad dressing mix
1 (10 3/4 ounce) can condensed French onion soup
1/2 cup white wine
0.5 (8 ounce) container chive & onion cream cheese
hot cooked flat noodle pasta
snipped fresh chives

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.

Nutrition Facts : Calories 295.8, Fat 17.6, SaturatedFat 9.2, Cholesterol 116.7, Sodium 467.8, Carbohydrate 3.1, Fiber 0.2, Sugar 1.6, Protein 27.1

SAUTÉED CHICKEN BREASTS WITH CREAMY CHIVE SAUCE



SautÉed Chicken Breasts With Creamy Chive Sauce image

This is another "Woman's World" magazine, 2005 goodie. These chicken breasts are wonderful. The sauce is divine. Excellent!

Provided by SouthernBell2627

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
1 teaspoon kosher salt, divided
1/4 cup all-purpose flour, plus
1 tablespoon all-purpose flour, divided
3 teaspoons extra virgin olive oil, divided
1/2 cup dry white wine
1 (14 ounce) can chicken broth
1/3 cup sour cream
1 tablespoon Dijon mustard
1/2 cup chives, chopped

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.

Nutrition Facts : Calories 282.1, Fat 11.1, SaturatedFat 3.5, Cholesterol 85.5, Sodium 1104.7, Carbohydrate 9.6, Fiber 0.5, Sugar 1.4, Protein 29

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