HONEY-DIJON CHICKEN
"Honey, Dijon mustard and soy sauce blend perfectly to season these golden baked chicken breasts," relates Julie Rowe of Fort McMurray, Alberta. "A beekeeper shared the recipe with me."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken in an ungreased 11x7-in. baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear, turning and basting with pan juices every 15 minutes.
Nutrition Facts : Calories 197 calories, Fat 3g fat (0 saturated fat), Cholesterol 63mg cholesterol, Sodium 340mg sodium, Carbohydrate 63g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
TWO STEP HONEY DIJON CHICKEN
This easy Honey Dijon Chicken recipe makes a delicious dish with tender chicken in a tangy-sweet sauce.
Yield 4
Number Of Ingredients 6
Steps:
- Brown 4 chicken breast halves in 1 tbsp (15 ml) hot oil, in skillet.
- Add 1 can of soup mixed with 1/2 cup (125 ml) water, 3 tbsp (45 ml) Dijon-style mustard and 1 tbsp (15 ml) honey. Cover and simmer until chicken is cooked through.
Nutrition Facts :
CHICKEN MUSHROOM DIJON
This is a great easy recipe for last-minute guests or a busy weeknight when you want something a little special. You may want to double the sauce and serve it over rice.
Provided by DebbyJean
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Pour milk into a wide, shallow bowl. Spread flour into a separate wide, shallow bowl. Dip each chicken breast half into milk to coat; move to the dish with the flour and press chicken into flour to coat entirely.
- Heat oil in skillet over medium-high heat. Fry chicken in hot oil until golden brown, about 3 minutes per side. Remove chicken to a plate; drain fat from the skillet and return to medium-high heat.
- Melt butter in the skillet. Saute mushrooms in hot butter until softened, about 2 minutes. Pour white wine over the mushrooms. Stir gravy, half-and-half, and mustard with the mushrooms; season with salt and pepper. Bring the liquid to a simmer and cook for 2 minutes.
- Return chicken to the skillet and cook until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 485.8 calories, Carbohydrate 19.7 g, Cholesterol 106.1 mg, Fat 29.7 g, Fiber 1 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 816.9 mg, Sugar 2.2 g
MUSHROOM CHICKEN IN DIJON-WINE SAUCE
Impress your dinner guests with this Mushroom Chicken in Dijon-Wine Sauce. Made with fresh mushrooms, Dijon mustard and dry white wine, this Mushroom Chicken in Dijon-Wine sauce will leave a lasting impression at your next get-together.
Provided by My Food and Family
Categories French Food
Time 42m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Coat chicken with flour; shake off excess. Heat oil in large skillet on medium-high heat. Add chicken; cook 6 to 8 min. on each side or until browned on both sides. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
- Add mushrooms to drippings in skillet; cook and stir 2 to 3 min. or until tender. Stir in mustard and wine. Return chicken to skillet; spoon sauce over chicken.
- Bring sauce to boil; cover. Simmer on low heat 7 to 10 min. or until chicken is done (165°F). Sprinkle with parsley.
Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 0.9737 g, Sugar 0 g, Protein 26 g
DIJON CHICKEN SMOTHERED IN MUSHROOMS
Betty Crocker's Diabetes Cookbook and Heart Healthy Cookbook share a recipe! Dijon and mushrooms turn boring chicken into tasty chicken that can be on your dinner table in less than 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. In shallow pan, stir together flour, salt and pepper.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken to serving plate; cover to keep warm.
- Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.
Nutrition Facts : Calories 240, Carbohydrate 8 g, Cholesterol 70 mg, Fiber 1 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 0 g, TransFat 0 g
BACON MUSHROOM HONEY DIJON CHICKEN
I saw a photo of this recipe on Pinterest and found the original recipe posted on the blog "Mommy? I'm Hungry!". The chicken looked so yummilicious that I immediately had to try it. Since I did made a couple of changes to the original recipe when I prepared it, I'm posting it here with my changes so I can remember how I made it.
Provided by Dreamgoddess
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Note: the original recipe called for 1/4 t of salt, 1/8 t of pepper and a dash of paprika. I didn't measure any of these three ingredients when I made the recipe - I just eyeballed it and sprinkled the seasonings on each side of the chicken as it cooked.
- In a resealable bag, combine the mustard, honey, 1 ½ t oil and lemon juice.
- Flatten each chicken breast with a meat mallet and cut each in half; add the chicken to the marinade.
- Seal the bag and marinate the chicken for about 2 hours in the refrigerator.
- Drain the marinade from the chicken.
- In a large skillet over medium heat, cook the bacon.
- When it is done, remove the bacon from the pan and let it drain and cool; crumble when cooled.
- Add the remaining oil to the bacon grease and brown chicken on all sides.
- Sprinkle each side of the chicken with salt, pepper and paprika as it browns.
- Top the chicken with the mushrooms and bacon.
- Add both of the cheeses and the green onions on top of the mushrooms and bacon.
- Cover the pan and cook the chicken on low heat for about 15-20 minutes or until the juices run clear.
Nutrition Facts : Calories 383, Fat 21.3, SaturatedFat 9.6, Cholesterol 79.7, Sodium 590.5, Carbohydrate 25.4, Fiber 0.9, Sugar 23.9, Protein 24.1
MUSHROOM CHICKEN WITH HONEY MUSTARD
My sister gave me this recipe, she found it in a book for meals in 30 minutes. It's so easy and tasty too. I recommend serving with a salad or bread sticks (to mop up the honey mustard sauce).
Provided by BM171676
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Tenderize meat and season with a little salt and pepper.
- Melt butter in a large frying pan on medium-high heat. Put chicken in pan and brown both sides (approx 3 minutes per side). After it's browned, turn to medium heat and add mushrooms.
- Cover with a lid for 20 minutes. (If you don't have a lid, a cookie sheet or pizza sheet will work.).
- Cut into chicken to make sure it's done; if not, check it every 5 minutes.
- Remove chicken only from the pan, leaving the mushrooms.
- In a small bowl, combine equal amounts of Honey and Mustard and mix together. If you need to add more than stated, add according to taste.
- Add Honey and Mustard mixture to mushrooms; do not replace the lid. Stir until mushroom sauce thickens up and pour over the chicken to complete the dish.
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