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 MUSTARD GRAVY
A rich gravy made with honey mustard and sour cream drapes nicely over these golden-brown chicken breasts. They're cooked on the stovetop in minutes and sure to please the whole family. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Rub chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet over medium heat, cook chicken in butter for 6-8 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, combine the mustard, milk, basil, parsley, and remaining salt and pepper. Cook and stir over low heat until heated through. Remove from the heat; stir in sour cream. Serve with chicken.
Nutrition Facts : Calories 262 calories, Fat 10g fat (5g saturated fat), Cholesterol 115mg cholesterol, Sodium 476mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 37g protein. Diabetic Exchanges
CHICKEN IN MUSTARD
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Rinse and dry the chicken thighs and season with salt and pepper.
- Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown the thighs on both sides, working in batches if needed. Remove the chicken and set aside.
- Add the remaining 1 tablespoon olive oil to the Dutch oven and cook the onions until soft, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 2 minutes. Add the tomatoes and flour and cook, stirring, to remove the raw flour flavor, about 3 minutes. Stir in the tarragon. Turn up the heat and deglaze the pan with the white wine, allowing to bubble for a minute or two. Return the chicken to the Dutch oven. Add enough chicken stock to reach halfway up the sides of the chicken. Cover, place in the oven, and braise for 45 minutes, removing the lid halfway through.
- When finished, remove the chicken from the Dutch oven and set aside. Add the mustard and sour cream and whisk to blend well. Return the chicken to the pan and allow the flavors to meld before serving, about 5 minutes. Serve over Super Buttered Noodles.
- In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and the noodles. Season with salt and pepper. Toss to combine well. Pour into a serving bowl and serve.
CHICKEN WITH CREAMY MUSTARD GRAVY
This recipe came from the most recent issue of Simple & Delicious Magazine. I tried it tonight and it was a hit! It was simple to cook, yet looked like it was fussed over.
Provided by Dine Dish
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rub chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- In a large skillet over medium heat, cook chicken in butter for 6-8 minutes on each side or until no longer pink.
- Remove and keep warm.
- In the same skillet, combine the mustard, milk, basil, parsley, and remaining salt and pepper.
- Cook and stir over low heat until heated through.
- Remove from the heat; stir in sour cream.
- Serve with chicken.
Nutrition Facts : Calories 313.8, Fat 16.5, SaturatedFat 8.1, Cholesterol 139.6, Sodium 608.9, Carbohydrate 2.6, Fiber 0.1, Sugar 1.9, Protein 37
HONEY MUSTARD GRILLED CHICKEN
'If ye have faith as a grain of mustard seed', ye shall make and enjoy this simple, tangy, delicious grilled chicken dish!
Provided by Connie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the grill for medium heat.
- In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
- Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!
Nutrition Facts : Calories 265.9 calories, Carbohydrate 22 g, Cholesterol 69.8 mg, Fat 8.3 g, Fiber 0.1 g, Protein 24.7 g, SaturatedFat 1.6 g, Sodium 617.6 mg, Sugar 17.5 g
CHICKEN WITH MUSTARD GRAVY
This recipe I got from a Simple & Delicious Magazine. I cooked it and LOVED it. And so did the family. It was very simple to make and it was a very tasty meal.
Provided by cherij22
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rub chicken with 1/4 teaspoons salt & 1/8 teaspoon pepper.
- In large skillet over medium heat, cook chicken in butter for 6-8 minutes on each side or until no longer pink. Remove & keep warm.
- In same skillet, combine the mustard, milk, basil, parsley, and remaining salt & pepper.
- Cook & stir over low heat until heated through. Remove from the heat, stir in sour cream. Serve with chicken.
Nutrition Facts : Calories 141.7, Fat 4.8, SaturatedFat 1.9, Cholesterol 61.5, Sodium 356.4, Carbohydrate 4.5, Fiber 0.1, Sugar 2.1, Protein 19.2
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