CHICKEN WITH MUSTARD SAUCE (CREAMY & DELICIOUS!)
This chicken with mustard sauce is an easy and elegant one pan meal. The amazing creamy dijon sauce with rosemary will have you wanting to lick your plate clean!
Provided by Rachel Gurk
Categories One Pan
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 400ºF.
- Trim chicken and sprinkle both sides with salt and pepper.
- Add oil to a large oven safe skillet over medium heat. When oil is hot, place chicken in skillet. Cook for 3-4 minutes or until golden brown and it removes easily from the pan (it shouldn't stick). Flip each piece over and cook for another 3-4 minutes.
- Place the pan in the oven and bake for 10 minutes or until the internal temperature of the chicken breasts reaches 165ºF when checked with an instant-read thermometer in the thickest portion of the meat.
- Remove chicken from the pan and place it on a plate. Cover with foil.
- Return pan to burner over medium heat.
- Add shallots and cook for 3-4 minutes or until softened. Add rosemary and garlic and cook, stirring constantly, for 1 minute or until garlic is fragrant. Stir in flour and cook for 1 minute, stirring constantly.
- Whisk or stir in wine while scraping all the brown bits off the bottom of the pan. Continue to cook for 1-2 minutes or until slightly reduced.
- Add mustard while whisking, and then add chicken broth while whisking.
- Cook for 5-6 minutes or until thickened slightly. Whisk in cream and cook for 5 minutes, stirring frequently, or until thickened. Return chicken to pan to coat in sauce (or drizzle sauce over chicken) and serve immediately, garnished with fresh parsley or chives if desired.
Nutrition Facts : Calories 445 kcal, Carbohydrate 6 g, Protein 51 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 185 mg, Sodium 567 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 10 g, ServingSize 1 serving
SAUTEED CHICKEN IN MUSTARD AND HERB SAUCE
Feel as though you've been transported to France in under 30 minutes with this simple dish that's all about the creamy Dijon sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. Add chicken and cook until cooked through, 3-4 minutes per side (work in batches if necessary). Transfer chicken to a plate and keep warm.
- Reduce heat to medium. Add shallot and cook, stirring, 1 minute. Add wine and broth and cook until reduced by half, about 2 minutes. Whisk in mustard and cream and simmer until slightly thickened, about 5 minutes. Stir in parsley and season with salt and pepper.
- Spoon sauce over chicken and serve with salad of parsley, sliced shallots, and lemon zest.
CHICKEN IN MUSTARD SAUCE
This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin. It's simple but loaded with flavor, and you can throw it together in about a half hour. Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick. Serve with rice to soak up the sauce, and a crisp green salad. If white meat is not your thing, it would be equally delicious made with boneless chicken thighs (just be sure to add a few minutes of cooking time).
Provided by Jacques Pépin
Categories dinner, one pot, main course
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Sprinkle the meat with the salt and pepper.
- Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one-and-a-half minutes on each side.
- Mix in the onion and continue cooking for one minute.
- Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.
- Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for five minutes.
- Remove the meat to a serving platter and keep warm.
- Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.
- Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.
- Serve the chicken with the sauce.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 3 grams, Sodium 241 milligrams, Sugar 1 gram, TransFat 0 grams
SAUTEED CHICKEN IN MUSTARD-CREAM SAUCE
This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
- Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
- Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.
Nutrition Facts : Calories 359 g, Fat 20 g, Protein 40 g
CHICKEN SAUTé WITH WHITE WINE
Provided by James Beard
Categories Wine Chicken Poultry Sauté White Wine Spring House & Garden
Yield Serves 4
Number Of Ingredients 6
Steps:
- Brown the chicken pieces in the butter, turning each piece to color evenly. When browned, season to taste with salt and pepper and add 1/2 to 3/4 cup white wine. Reduce heat and continue cooking until chicken is tender. You may cover the pan during part of the cooking time, which speeds the process, or cook uncovered. Any additional flavorings that you choose may be added during the cooking and the chicken pieces should be turned over once or twice to bathe them thoroughly in the flavorings and juices. When the chicken is tender and cooked, remove it to a hot platter. Rinse the pan with a little additional wine and let it cook down with the juices for a few minutes. Pour pan juices over the chicken and garnish with a little parsley or chives.
- Drink the same wine you used in the cooking: Pouilly Fuissé, Meursault, or White Pinot from California.
More about "sauteed chicken with white wine mustard sauce recipes"
FRENCH CHICKEN WITH CREAMY MUSTARD-WHITE WINE …
From thedefineddish.com
4.9/5 (11)Estimated Reading Time 4 minsServings 2
- Meanwhile, while the chicken is cooking, add cauliflower florets into a saucepan with chicken broth, creamer, salt, pepper and thyme. Bring to a boil. Once boiling, reduce to a simmer, cover and cook until cauliflower is fork-tender, about 10-15 minutes.
- Serve the chicken alongside the cauliflower puree and garnish with thyme leaves, if desired. Enjoy!
CREAMY MUSTARD WHITE WINE CHICKEN - ELEGANT …
From tablefortwoblog.com
5/5 (2)Total Time 55 minsCategory Main CourseCalories 534 per serving
- Preheat your oven to 375 degrees Fahrenheit. Heat ½ tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and bubbling, add the chicken skin-side down. Season the side facing up with salt and pepper. Leave the chicken to sear undisturbed for 5-7 minutes, or until the skin side is crispy and you can easily flip the thighs over using a pair of tongs.
- After flipping over the thighs, allow them to sear for an additional 3-5 minutes on the side without skin. Set the thighs aside and drain out half of the fat out of the pan.
- Melt the remaining butter in the pan over medium heat. Once melted, add the onion and saute for 5 minutes or so, or until soft. Add the garlic and half of the thyme and stir until fragrant.
- Add the dijon mustard, stone ground mustard and stir. Add the broth, wine and honey and whisk together. Bring the mixture to a boil, then reduce the heat so the liquid is simmering. Allow to simmer for 30-45 seconds, or until the liquid begins to just slightly thicken. Nestle the chicken back into the pan and top with the remaining thyme.
CREAMY FRENCH MUSTARD CHICKEN - CAFE DELITES
From cafedelites.com
5/5 (26)Total Time 35 minsCategory DinnerPublished May 6, 2020
SKILLET CHICKEN WITH WINE, SHALLOTS AND MUSTARD
From nerdswithknives.com
CHICKEN IN WHITE WINE SAUCE (NO CREAM) - WENT HERE …
From wenthere8this.com
KETO SAUTéED CHICKEN WITH CREAM SAUCE
From msn.com
GARLIC CHICKEN WITH WHITE WINE SAUCE RECIPE
From simplyrecipes.com
CHICKEN IN WHITE WINE SAUCE - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
CHICKEN THIGHS IN MUSTARD WINE SAUCE
From whatsinthepan.com
CREAMY CHICKEN IN WHITE WINE SAUCE (WITH BACON!)
From recipetineats.com
SAUTEED CHICKEN IN CREAMY MUSTARD SAUCE | CLEAN …
From cleanfoodcrush.com
CHICKEN IN WHITE WINE SAUCE RECIPE - EASY CHICKEN …
From easychickenrecipes.com
CHICKEN & MUSTARD-WHITE WINE SAUCE & SPRING …
From myrecipes.com
CHICKEN WITH WHITE WINE AND MUSTARD SAUCE - TASTE.COM.AU
From taste.com.au
15 BEST SAUTEED CHICKEN BREAST RECIPES - SIMPLY CHICKEN RECIPE
From simplychickenrecipe.com
CHICKEN IN WINE AND MUSTARD SAUCE (VIDEO) - VIKALINKA
From vikalinka.com
CHICKEN IN A WHITE WINE SAGE SAUCE - CARRIE’S …
From carriesexperimentalkitchen.com
L.J. AMARAL MS, RD, CSO ON INSTAGRAM: "RECIPE: [CHILLED] GREEN …
From instagram.com
CHICKEN WITH WHITE WINE AND FRENCH MUSTARD IS COMFORT FOOD …
From forbes.com
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 »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #poultry #chicken #meat #chicken-breasts
You'll also love