Dijon Mustard Chicken Recipes

MUSTARD CHICKEN RECIPE

Steps:

• Halve each chicken breast lengthwise to create 4 even-sized pieces.
• Whisk together the flour, salt, and pepper in a shallow bowl. Dredge both sides of the chicken in the flour mixture. Set aside.
• Melt 2 tablespoons butter in a large skillet over medium-high heat. Add in the chicken and sear on both sides until golden. Remove from the pan and set aside.
• Add in the remaining butter and shallots. Saute until the shallots soften.
• Add in the wine, and cook until evaporated, scraping the brown bits from the bottom of the pan.
• Add in the chicken broth, mustard, heavy cream, salt and pepper.
• Stir to combine and simmer for 2-3 minutes until the sauce slightly thickens. Add the chicken back into the skillet. Cook, until the sauce thickens and the chicken is warmed through. Sprinkle with parsley and serve!

CREAMY DIJON MUSTARD CHICKEN

Steps:

• Serve: Serve with egg noodles, rice, mashed potatoes, puréed celery root or parsnips, or serve alone or with vegetables for low carb version.

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.

BAKED DIJON CHICKEN

Steps:

• Oven Method:.
• Preheat oven to 375*.
• In a small bowl, stir together all ingredients except chicken or turkey.
• Arrange chicken or turkey in a single layer in a glass baking dish. Spread mustard mixture over each piece.
• Bake uncovered for 15 to 20 minutes, or until chicken or turkey is no longer pink.
• Microwave method:.
• Prepare as directed above except arrange chicken or turkey in a single layer in a baking dish, placing thicker portions toward the outside of the dish.
• Cover with wax paper and cook on 100% power (high) for 3 to 4 minutes.
• Give dish a 1/2 turn. Re-cover and cook on high for 3 to 4 minutes longer or until chicken or turkey is tender and no longer pink.

DIJON CHICKEN

Steps:

• Heat oven to 375°F. Spray 11x7-inch glass baking dish with cooking spray. Place chicken in baking dish.
• In small bowl, mix remaining ingredients except pasta and parsley. Spread mustard mixture over chicken to coat thoroughly.
• Bake uncovered 25 to 30 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Meanwhile, cook and drain pasta as directed on package. Garnish chicken with parsley. Serve with pasta.

DIJON CHICKEN THIGHS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine garlic, salt, Italian seasoning, and pepper in a small bowl; sprinkle evenly over chicken thighs.
• Melt 2 tablespoons butter in a 12-inch cast iron skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes. Flip thighs over and turn heat off. Remove skillet from heat.
• Melt 1/4 cup butter for sauce over medium heat in a saucepan. Add shallot once foam subsides and sauté until soft and just golden, about 4 minutes. Remove saucepan from the heat and pour in whiskey.
• Return saucepan to heat and allow flame to burn off the alcohol. Add cream, Dijon, and maple syrup and stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Pour 1/2 of the sauce over the chicken thighs. Reserve remaining sauce.
• Carefully transfer the cast iron skillet to the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Add thyme to the reserved sauce, and spoon over chicken thighs to serve.

EASY CHICKEN DIJON

Steps:

• Heat oven to 375 degrees.
• Season chicken to your taste.
• In a small bowl, mix well the sour cream and Dijon mustard- set aside.
• Dip each seasoned breast in sour cream/ mustard mixture, coating well.
• Dredge each coated breast in seasoned bread crumbs.
• Arrange pieces in a a 13 x 9 baking pan.
• Bake for 50 minutes or until thickest part is no longer pink.