Creamy Country Dijon Sauce Recipes

CREAMY DIJON SAUCE | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Spray a small saucepan with low calorie cooking spray and place over a low heat.
• Add the onion and fry for 5 - 10 minutes. Stir until golden and slightly softened.
• Add the garlic, mushrooms, mustards and chicken stock. Simmer over a low heat, uncovered, for 15 - 20 minutes.
• Remove the pan from the heat and stir in the cream cheese until completely blended.
• Season to taste with black pepper.

LIGHT & CREAMY DIJON SAUCE

Steps:

• Combine half & half, Dijon mustard, flour and salt in 1-quart saucepan. Cook over medium heat, stirring constantly, 3-5 minutes or until mixture begins to thickened. (Do not boil.)
• Stir in green onions; remove from heat. Add butter, stirring constantly with whisk, until smooth.
• Serve sauce immediately over chicken breasts or fish.

CREAMY DIJON DRESSING

Steps:

• In a blender or food processor, combine the first six ingredients; cover and process until smooth. Serve over greens and vegetables. Store in the refrigerator. Shake before serving.

CREAMY DIJON MUSTARD SAUCE

Steps:

• In a medium-sized skillet, melt 2 tablespoons of butter (omit this step if using pan drippings - see notes). Once the butter is melted and foaming, whisk in chicken stock and heavy cream.
• Add Dijon mustard and Worcestershire sauce and whisk through to combine. Bring the sauce to a boil, then reduce the heat to medium and simmer, uncovered, for 15 minutes or until the sauce has thickened slightly.
• If serving with a main protein, such as pork chops, you can add them back to the pan to cook in the sauce.
• Garnish with fresh thyme and serve immediately.

CREAMY COUNTRY DIJON SAUCE

Steps:

• Combine 1/2 cup each Grey Poupon Country Dijon Mustard and sour cream.

CREAMY DIJON CHICKEN

Steps:

• Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

CHICKEN & MUSHROOMS WITH CREAMY DIJON SAUCE

Steps:

• Spray skillet with cooking spray. Heat to medium heat.
• Sprinkle chicken with thyme, rosemary (optional), salt, and pepper.
• Place chicken in the preheated skillet and cook 4 minutes on each side, or until chicken is lightly browned.
• Add the chicken stock and sherry. Bring to a boil.
• Cover and reduce heat; simmer for 10 minutes.
• Add mushrooms and cook uncovered until the mushrooms are tender.
• Remove the chicken and mushrooms from the pan; keep warm.
• Add the half and half and mustard to the skillet. Whisk together to blend. Cook 1 minute or until thoroughly heated. If desired, thicken sauce with cornstarch -- be careful -- it is easy to get it too thick.
• Return the mushrooms to the skillet, and serve the sauce and mushrooms over the chicken.