Sauce Dijon A La Provencal Recipes

CHICKEN BREAST AND SHRIMP WITH PROVENCAL HERBS IN A CREAMY PISTACHIO DIJON SAUCE

Chicken Breast and Shrimp with Provencal Herbs in a Creamy Pistachio Dijon Sauce image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons butter
2 tablespoons olive oil
8 shrimp, shells on
4 boneless, skinless chicken breasts (8 ounces each)
Salt and pepper
1 cup dry wine
1 cup chicken broth
1 shallot, chopped
2 cloves garlic, chopped
1 cup cream
1 1/2 teaspoons Dijon mustard
Few drops fresh lemon juice
2 tablespoons herbes de Provence
2 tablespoons pistachios, chopped

Steps:

Heat the butter and olive oil in a large, deep saute pan or Dutch oven over high heat. Add the shrimp and saute over high heat, stirring occasionally until the shrimp turns pink, about 2 to 3 minutes. Remove from heat and set aside on a plate.
Season the chicken breasts with salt and pepper on both sides, reduce the heat to medium, and then place them in the pan (there should still be some butter and oil in the pan; if not, add a little more). Cook chicken over medium heat for 3 to 4 minutes on each side. Add the wine, followed by the chicken broth, shallot, and garlic; cook for another 6 to 8 minutes or until chicken is fully cooked through. Remove the chicken and set it aside on a plate.
Add the cream, mustard, lemon juice, and herbes de Provence to the pan and stir to combine. Remove pan from the heat.
Peel the shells from the shrimp. Transfer the shrimp to a bowl. Return the sauce to the heat, bring to a boil, and simmer until thickened slightly, about 2 to 3 minutes. Return the chicken and the shrimp to the pan and reheat for 1 to 2 minutes. Sprinkle in pistachios and then divide among 4 plates.

SAUCE DIJON A LA PROVENCAL

Sauce Dijon a la Provencal image

This Healthy Living Sauce Dijon à la Provençal is delicious with chicken, beautiful with beef and perfect with pasta.

Provided by My Food and Family

Categories Home

Time 35m

Yield Makes 2 cups or 8 servings, 1/4 cup each.

Number Of Ingredients 4

Ingredients

1 can (14-1/2 oz.) stewed tomatoes, undrained
2 small onions, quartered
1/4 cup GREY POUPON Dijon Mustard
1 tsp. sugar

Steps:

Combine all ingredients in medium saucepan. Bring to boil on medium heat.
Reduce heat to low; cover. Simmer 25 min. or until onions are tender, stirring occasionally.
Serve warm with cooked chicken, beef, fish or pasta.

Nutrition Facts : Calories 35, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

POULET DE PROVENCAL

Poulet de Provencal image

This always reminds me of an aromatic day in Eze, France.

Provided by beutifldrmer

Categories World Cuisine Recipes European French

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

2 teaspoons olive oil
1 teaspoon butter
2 ½ tablespoons balsamic vinegar
2 teaspoons Dijon mustard
3 large cloves garlic, chopped
4 (4 ounce) skinless, boneless chicken breast halves, pounded flat
⅓ cup chicken stock
1 large shallot, chopped
2 cups cremini mushrooms, chopped
⅓ cup chicken stock
¼ teaspoon herbes de Provence, crumbled
1 ½ teaspoons balsamic vinegar
salt and ground black pepper to taste
2 slices provolone cheese, halved

Steps:

Heat olive oil and butter in a large nonstick skillet over medium heat. Mix 2 1/2 tablespoons balsamic vinegar, Dijon mustard, and garlic in a bowl and stir chicken breast halves into the mixture to coat. Transfer chicken with marinade into the skillet and cook, turning occasionally, until chicken is no longer pink inside, 5 to 8 minutes per side. Transfer chicken to a platter and keep warm.
Pour 1/3 cup chicken stock into skillet and stir to dissolve browned bits of food from the skillet. Cook and stir shallot and mushrooms until mushrooms are tender, about 5 minutes. Stir in 1/3 cup chicken stock, herbes de Provence, and 1 1/2 teaspoons balsamic vinegar. Cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes.
Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.

Nutrition Facts : Calories 249.1 calories, Carbohydrate 8.1 g, Cholesterol 77.2 mg, Fat 10 g, Fiber 1.3 g, Protein 30.1 g, SaturatedFat 4.2 g, Sodium 388.3 mg, Sugar 2.3 g

More about "sauce dijon a la provencal recipes"

PROVENçALE TOMATO SAUCE RECIPE - THE SPRUCE EATS

provenale-tomato-sauce-recipe-the-spruce-eats image

2021-11-11 In a heavy-bottomed saucepan, sauté onions until they're translucent, about 5 minutes. Add tomato concassé, garlic, and herbes de Provence. Continue to sauté until tomatoes are soft, about 10 minutes. Add …
From thespruceeats.com

See details