Chicken Zucchini In Mustard Sauce Recipes

CHICKEN & ZUCCHINI IN MUSTARD SAUCE

Steps:

• For sauce, stir together yogurt, mustard, and teragon. Set aside.
• Spray wok/skillet with cooking spray coating. Stir fry carrot and garlic over medium-high heat for 1 minute. Add zucchini, stir fry about 3 minutes more till veggies are crisp-tender. Remove from Wok/skillet.
• add oil to hot wok/skillit and add chicken. Stir fry about 2-3 minutes or until it is no longer pink. Return veggies to wok/skillet. Add sauce; toss to coat all ingredients with sauce. Cook and stir for 1 minuteor till heated through.
• Set with jasmine rice if desired.

CHICKEN IN MUSTARD SAUCE (JACQUES PEPIN) RECIPE - (5/5)

Steps:

• Sprinkle meat with salt and pepper, flatten with mallet with parchment paper. Heat oil in skillet over med-high. When it's hot, brown chicken for one-and-a-half minutes on each side. Mix in the onions and continue to cook for one minute. Sprinkle flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour. Remove the meat to a serving platter and keep warm. Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard, stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after mustard has been added. Place the chicken pieces in the sauce and warm over low heat for 10-15 minutes to develop flavor. Serve the chicken with sauce.

CHICKEN IN MUSTARD SAUCE

Steps:

• Mix first 4 ingredients together, coat chicken thoroughly.
• Saute chicken in butter until golden, about 5 minutes.
• Add water and bouillon cube.
• Cover and simmer 30 minutes.
• Remove chicken to warm platter.
• Whisk together remaining ingredients.
• Stir into chicken broth, cook until thickened.
• Pour gravy over chicken.
• Sprinkle with pine nuts just before serving.

CHICKEN WITH MUSTARD AND TARRAGON CREAM SAUCE

Steps:

• Melt butter with oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Cook, skin side down, until brown, about 5 minutes. Turn over; cook 1 minute. Using tongs, transfer chicken to plate.
• Add shallots to same skillet; reduce heat to medium-low. Sauté until soft, about 3 minutes. Add brandy; simmer until liquid is reduced, scraping up browned bits, about 2 minutes. Whisk in broth. Return chicken to skillet, skin side up. Reduce heat to medium-low. Cover and simmer until chicken is cooked, about 20 minutes. Transfer to platter; reserve skillet.
• Whisk cream, tarragon, and mustard into same skillet. Increase heat to high; boil until sauce is thickened, about 2 minutes. Season with salt and pepper. Pour sauce over chicken.

CHICKEN WITH MUSTARD SAUCE

Steps:

• In a large resealable plastic bag, combine the flour, marjoram, thyme and pepper; set aside 1 tablespoon flour mixture. Add chicken to the bag, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm. Stir wine or broth into the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until reduced by half. Stir in the broth, mustard and lemon zest. , Place reserved flour mixture in a small bowl; stir in milk until smooth. Stir into broth mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Return chicken to skillet; cook for 5 minutes or until heated through.