SAUTEED CHICKEN BREAST WITH WHOLE GRAIN MUSTARD AND SAGE
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a large skillet over medium-heat, for about 1 minute or until the surface of the pan is uniformly hot. While the pan heats pat the chicken dry, and season the skin-side with salt and pepper. Spread flour onto a plate and lightly dredge the chicken in the flour to coat. Shake off the excess flour. Add the oil to the pan. Lay the chicken skin side down into the pan and saute over high heat for 1 minute. Lower the heat to medium-high and cook the chicken until browned, about 3 minutes. Add 1 tablespoon butter to the pan. Turn the breasts over and cook for another 5 to 8 minutes, or until firm to the touch. Remove chicken from the pan to a plate and keep warm while you make the sauce.
- Add the white wine or the vermouth to the pan, and with a wooden spoon, scrape up the browned bits that have collected on the pan. (This is called deglazing the pan.) Cook the wine until syrupy over high heat, about 3 minutes. Add the chicken broth, the sage, and reduce the sauce by 1/4 or until thickened. Off the heat, whisk in 1 to 3 tablespoons butter and the mustard, to enrich, flavor, and thicken the sauce. Season the sauce to taste with salt and pepper. Pour the sauce onto a serving platter or divide among 4 plates, put chicken on the sauce, and serve.
- Copyright 2003 Television Food Network, G.P. All rights reserved
- Cook's Note: For a cream sauce add 2 to 4 tablespoons cream to the sauce after the broth has reduced.
SAGE AND MUSTARD ROAST CHICKEN
Steps:
- 1. Combine the first 8 ingredients together in a bowl, then slather onto the chicken breasts. Place the chicken breasts skin side up on a rack in a roasting pan and roast at 385 degrees until golden (160 degrees internal temperature), approximately 25 minutes. 2. Set the chicken aside to rest. Pour the fat off the pan, then deglaze the pan with 1 cup of the chicken stock, scraping up any browned particles with a wooden spoon. Combine the deglaze with a second cup of chicken stock in a saucepan. Whisk in the flour and reduce to sauce consistency, skimming occasionally and adding more stock as necessary. Add any juices accumulated with the resting chicken. 3. To serve, divide the chicken onto four plates and nap with sauce.
LEMON & SAGE ROASTED CHICKEN
Whether it's soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. -Jan Valdez, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine lemon juice, 1/4 cup oil, garlic and sage in a shallow dish. Add chicken; turn to coat. Cover; refrigerate at least 4 hours. Drain and discard marinade., Loosen chicken skin; rub butter underneath. Fill cavity with lemon wedges. Place chicken, breast side up, on a rack in a roasting pan., Stir together potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Roast, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°. If chicken browns too quickly, cover loosely with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 674 calories, Fat 35g fat (10g saturated fat), Cholesterol 142mg cholesterol, Sodium 314mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 5g fiber), Protein 47g protein.
MUSTARD-ROASTED CHICKEN
I drooled on the page of the book I found this recipe in. That was a positive indication that I needed to make this dish. ;o) All Hail the Poultry! The chicken needs to marinate for at least four hours (or overnight), so be sure to start in advance. Time estimate doesn't include the 4+ hour marination, but DOES include the subsequent 1 hour marination period. Serve with roasted potatoes, sautéed spinach or rubber tires. It's all good.
Provided by Sandi From CA
Categories < 4 Hours
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Whisk mustard, olive oil, parsley and thyme in small bowl to blend. Stir in garlic.
- Spread mustard mixture generously inside cavities and over outside of chickens.
- Place chickens in glass baking dish; cover and refrigerate at least 4 hours or overnight.
- Let chickens stand at room temperature 30 minutes.
- Sprinkle chickens generously inside and out with salt and pepper; let chickens stand 30 minutes longer.
- Preheat oven to 400°F Spread any accumulated mustard marinade from dish over chickens. Place rosemary and sage sprigs atop chickens.
- Roast chickens until juices run clear with fork is inserted into thickest part of thigh, basting occasionally with pan juices, about 1 hour 10 minutes.
- Carve chickens and arrange on platter. Spoon some of the pan juices over and serve.
ROAST CHICKEN WITH MUSTARD VINAIGRETTE
Steps:
- To make chicken:
- Preheat oven to 450°F. Pat chicken dry. Season cavity with salt and pepper. Place shallot, 2 rosemary sprigs and 2 sage sprigs in cavity. Slide hand between chicken skin and meat over breast to form pockets. Spread 2 tablespoons vinaigrette under skin over breast meat. Tie legs together to hold shape; tuck wings under body. Place chicken in roasting pan. Brush 2 tablespoons vinaigrette over chicken. Sprinkle with chopped rosemary and sage. Season with salt and pepper.
- Roast chicken 20 minutes. Reduce oven temperature to 375°F. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 1 hour 20 minutes. Remove from oven and let cool 1 hour. (Can be made 1 day ahead. Cover and chill.)
- Place chicken and herb sprigs on platter. Serve with remaining vinaigrette.
MUSTARD & SAGE CHICKEN WITH CELERIAC MASH
Swapping potatoes for celeriac lowers the calories of this filling and flavoursome weeknight dinner, ready in under half an hour
Provided by Cassie Best
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Put the celeriac in a bowl, add a splash of water and cover with cling film. Pierce the cling film and microwave on High for 10 mins or until really tender.
- Meanwhile, put the chicken breasts between 2 sheets of cling film and lightly bash with rolling pin until they are an even thickness. Dust with the mustard powder. Heat the oil in a large frying pan, add the chicken breasts and brown on both sides. Add the garlic and sage to the pan, stirring in the gaps between the chicken, for 30 secs- 1 min, then crumble in the stock cube. Pour in 100ml hot water and add 100g crème fraîche. Stir the sauce around the chicken, then cover the pan with a lid and cook over a medium heat for 8 mins or until the chicken is cooked through. Stir through the mustard and season with plenty of black pepper.
- While the chicken cooks, drain any liquid from the celeriac, season, add the remaining 2 tbsp crème fraîche and mash (or blitz to a purée in a food processor). Serve with the chicken and some green veg.
Nutrition Facts : Calories 360 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 14 grams fiber, Protein 40 grams protein, Sodium 2.4 milligram of sodium
HONEY MUSTARD ROAST CHICKEN
Here's a delicious recipe for roast chicken using one of my all-time favorite poultry techniques...spatchcocking! This method of cooking allows the chicken to sit flat as it roasts, ensuring that everything cooks evenly so the breast meat ends up just as juicy and succulent as the dark meat. The honey mustard marinade adds incredible flavor and works overtime as a sweet and tangy basting and serving sauce. Serve with roasted potatoes and Brussels sprouts, if desired.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 5h30m
Yield 4
Number Of Ingredients 10
Steps:
- Mix mustard, honey, vinegar, Sriracha, paprika, pepper, and salt in a very large bowl until combined.
- Place chicken, breast-side down, on a work surface. Starting at the tailbone, cut along either side of the backbone with scissors or a knife, cutting as close to the bone as possible. Discard the backbone and trim any excess fat or skin from the chicken.
- Find the cartilage where the wishbone comes together and forms a "v" and make 1 shallow cut with a knife through the cartilage. Press down on either side to flatten the chicken and expose the breastbone, making another cut in the cartilage if necessary. Run your fingers along the breastbone until the rest of the cartilage pulls away. Make a few shallow cuts into the legs, thighs, and wings to ensure even cooking.
- Transfer chicken into the bowl of marinade and toss until well coated. Marinate, breast-side down, in the refrigerator, 4 to 12 hours.
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil.
- Transfer chicken, skin-side up, to the prepared baking sheet. Season with salt. Reserve marinade for basting.
- Cook in the center of the preheated oven until chicken starts to darken in spots, 35 to 40 minutes.
- While the chicken is roasting, transfer excess marinade into a small saucepan. Add chicken stock to thin the sauce a bit and bring to a boil. Remove from the heat.
- Baste chicken with sauce and continue to roast, basting again if desired, until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove chicken from the oven and brush any rendered fat and accumulated juices from the pan onto the chicken.
- Transfer chicken to a serving platter and garnish with green onions. Slice and serve, spooning any remaining sauce over top.
Nutrition Facts : Calories 637.1 calories, Carbohydrate 20.3 g, Cholesterol 255.7 mg, Fat 22.7 g, Fiber 1.6 g, Protein 84.8 g, SaturatedFat 6 g, Sodium 2199.7 mg, Sugar 17.8 g
BAKED CHICORY WITH CHICKEN IN A SAGE & MUSTARD SAUCE
A perfectly creamy chicory and chicken dish for a dinner party
Provided by Geraldene Holt
Categories Dinner, Lunch, Main course
Time 55m
Number Of Ingredients 15
Steps:
- Preheat your oven to fan 180C/conventional 200C/gas 6. Trim away the stalk ends of the chicory, discard any limp or tired outer leaves, then cut the vegetable lengthways into quarters. Pour the oil over the bottom of a large shallow baking dish and arrange the sections of chicory, cut-side up, in a single layer. Pour over the wine, stock or water and cover with foil. Bake for 10 minutes while you prepare the rest of the ingredients.
- Slice the chicken into strips 1cm thick. Season lightly with salt and pepper. Melt the butter in a large frying pan until foaming, add sliced chicken and cook for 4-5 minutes or until the chicken is just turning golden brown. Stir in the shallot and garlic and cook for 1 minute. Remove the dish from the oven and add the chicken mixture to the chicory. Replace the foil and set the dish aside while you make the sauce.
- Melt the butter for the sauce in the frying pan (no need to wash it) then stir in the flour. Gradually pour in the milk, stirring all the time until the mixture thickens. Remove from the heat and stir in the crème fraîche or soured cream and sage with 2 tsp each of both mustards. Taste and add extra mustard plus salt and pepper if you think they're needed.
- Pour the sauce over the chicory and chicken and sprinkle cheese on top. Bake, uncovered, for a further 25-30 minutes until the sauce is bubbling and the top is golden.
Nutrition Facts : Calories 510 calories, Fat 32 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 1.16 milligram of sodium
APPLE SAGE ROASTED CHICKEN
Enjoy this aromatic roasted chicken stuffed with apple for a hearty dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Cut apple into wedges; place in cavity of chicken.
- In small bowl, mix butter, chopped sage, salt and pepper. Starting at leg end of chicken, gently separate skin (do not peel back) from chicken breasts using fingers, being careful not to tear or puncture skin. Rub half of sage butter under skin to cover chicken breasts; replace skin. Rub remaining sage butter on outside of chicken breasts and thighs. Fold wings of chicken under back. Tie or skewer drumsticks together. On rack in shallow roasting pan or 13x9-inch pan fitted with rack, place chicken, breast side down. Cover loosely with foil. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
- Roast 25 minutes. Meanwhile, in 1-quart saucepan, heat cider to boiling over medium-high heat. Boil 6 to 8 minutes or until cider is reduced to 2 tablespoons.
- Uncover and carefully turn chicken breast side up. Roast 45 minutes longer, basting with cider reduction every 15 minutes, until thermometer reads at least 165°F and drumsticks move easily when lifted or twisted. Cover loosely with foil; let stand 15 minutes for easiest carving. Garnish with sage sprigs.
Nutrition Facts : Calories 362, Carbohydrate 15 g, Fat 1 1/2, Fiber 1 g, Protein 42 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 693 mg
More about "sage and mustard roast chicken recipes"
ROAST CHICKEN BREASTS WITH MUSTARD AND SAGE
From csmonitor.com
Author Terry BoydEstimated Reading Time 3 mins
MUSTARD & SAGE CHICKEN - WHOLE CHICKEN ROAST RECIPE
From youtube.com
Author Pitmaster XViews 12.1K
SIMPLE SAGE, GARLIC & LEMON ROAST CHICKEN | CHICKEN.CA
From chicken.ca
ROASTED CHICKEN WITH SAGE PAN SAUCE | MIDWEST LIVING
From midwestliving.com
EASY ROAST CHICKEN WITH SAGE - FOODNESS GRACIOUS
From foodnessgracious.com
ROAST GARLIC AND SAGE CHICKEN WITH MUSTARD MASH - BIGOVEN.COM
From bigoven.com
Cuisine AmericanTotal Time 45 minsCategory Main DishCalories 832 per serving
FESTIVE ROAST CHICKEN| JAMIE OLIVER RECIPES
From jamieoliver.com
ROASTED CHICKEN WITH ORANGE SAGE SAUCE RECIPE - RECIPETIPS.COM
From recipetips.com
GARLIC & SAGE ROAST CHICKEN | FRESHCHOICE
From freshchoice.co.nz
WHOLE ROASTED CHICKEN WITH SAGE BUTTER AND MAPLE WALNUT STUFFING
From chicken.ca
WHITE WINE AND SAGE PORK RAGU – GIADZY
From giadzy.com
SAGE AND MUSTARD ROAST CHICKEN RECIPES
From tfrecipes.com
ROASTED SWEET POTATOES AND SPINACH WITH FETA RECIPE
From cooking.nytimes.com
CLODAGH’S FESTIVE ROAST ORANGE & SAGE BUTTER CHICKEN
From itv.com
MUSTARD + SAGE ROASTED PORK TENDERLOIN RECIPE - THE SAVVY SPOON
From thesavvyspoon.com
RIVAL INA GARTEN WITH THESE 25 ROAST CHICKEN RECIPES
From msn.com
24 EASY CHICKEN CASSEROLE RECIPES WITH FEW INGREDIENTS
From 730sagestreet.com
17 SHOW-STOPPING CHRISTMAS ROAST RECIPES | BETTER HOMES AND …
From bhg.com.au
CHICKEN BREASTS WITH SAGE-MUSTARD SAUCE - MAKEGOODFOOD.CA
From makegoodfood.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love