CREAMY DIJON CHICKEN
This chicken dish is extremely fast and economical. It makes a nice sauce that works well over brown rice or wide noodles. If you want extra sauce for leftovers, double the recipe. -Irene Boffo, Fountain Hills, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 621mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
OUTBACK COPYCAT ALICE SPRINGS CHICKEN
Make and share this Outback Copycat Alice Springs Chicken recipe from Food.com.
Provided by Bonnie G 2
Categories Chicken
Time 1h45m
Yield 4 Chicken Breasts, 4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together honey, Dijon mustard, mayonnaise, and lemon juice in a small bowl until smooth. Reserve ½ cup of sauce and set aside. Pour remaining honey mustard sauce into a gallon-sized Zip lock bag and add chicken. Marinade for 1 hour, up to 24 hours.
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- In a heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers.
- Remove chicken from the marinade with tongs and place into hot skillet. Season each side with salt and pepper and cook until golden brown but not cooked through, working in batches as not to over-crowd the pan.
- Place browned chicken on prepared baking sheet.
- In the same skillet, add butter and melt over medium heat. Stir in mushrooms and a pinch of salt, and cook until tender and starting to brown. Remove from heat.
- Divide and spoon mushrooms over the chicken breasts, followed by 2 slices of bacon, and the Monterrey jack cheese.
- Bake for 10-15 minutes or until the thickest part of the chicken reaches 165 degrees.
- Top with fresh parsley and serve with reserved honey mustard sauce for dipping.
SPRING CHICKEN ROLL-UPS WITH LEMON DIJON PAN SAUCE
These bundles are a healthy twist to a Cordon Bleu chicken - ham and cheese stuffed breast meat breaded and sauteed.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Halve the chicken breasts horizontally separating each into 2 cutlets.
- Place each halved cutlet in an individual freezer plastic storage bag (with slider tab). Add a tablespoon of water to each bag and pound into1/8-inch thick cutlets.
- Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper on the side facing up. Cover each piece of chicken with 1 slice cheese and 1 slice ham. Starting on 1 side of the breast, place a small bundle of 3 asparagus spears. Wrap and roll the chicken around the asparagus. Wash hands.
- Heat about 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium heat. When hot, using tongs, add the chicken roll-ups to skillet with seam side down. Season the roll-ups with salt and pepper. Cover the pan loosely with tin foil and cook 4 to 5 minutes, turn roll-ups over and cook and other 4 to 5 minutes. Remove cooked roll ups to a serving plate. Add 2 tablespoons of butter and 2 tablespoons flour Stir in the chicken stock and Dijon mustard, scraping up any drippings from the bottom of the pan, and simmer 1 minute. Remove from the heat, add the lemon zest, lemon juice and parsley and spoon over chicken.
BAKED DIJON CHICKEN
Make and share this Baked Dijon Chicken recipe from Food.com.
Provided by janem123
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
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
Mustard adds a little zing to moist chicken breasts served over quick-cooking orzo.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 400, Carbohydrate 46 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 2 g, TransFat 0 g
SPRING DIJON CHICKEN
Make and share this Spring Dijon Chicken recipe from Food.com.
Provided by Lisa Trinity Academy
Categories One Dish Meal
Time 1h10m
Yield 1 9x13 pan, 6 serving(s)
Number Of Ingredients 13
Steps:
- Spray 9x13 pan with cooking spray.
- Combine pasta, asparagus, chicken, mushrooms, onion, lemon juice, salt, and pepper into a large bowl.
- Combine milk, wine, alfredo sauce, and mustard into another bowl, stir til smooth.
- Add to the chicken and pasta mixture and toss to coat. Pour into baking dish. cover with foil and freeze.
- to serve: thaw, bake in 350 degree oven covered for about 45 minutes.
Nutrition Facts : Calories 377.3, Fat 13.7, SaturatedFat 3.7, Cholesterol 86.4, Sodium 549.4, Carbohydrate 27.4, Fiber 5, Sugar 6, Protein 34.3
SHEET PAN SPRING CHICKEN DINNER
This recipe is sponsored by Kohl's. Lots of bright spring flavors come together in this easy sheet pan dinner. The chicken bathes in a fresh herby lemon marinade before joining scallions as well as rainbow carrots and fingerling potatoes in the oven. While the colorful spread is roasting, you can whip up a tangy Dijon sauce spiked with parsley and dill to drizzle over the whole dish.
Provided by Tregaye Fraser
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F.
- For the chicken and spring vegetables: Whisk the olive oil, lemon juice, dill, parsley and garlic together in a large bowl. Set aside 2 tablespoons of the marinade. Add the chicken to the bowl with the remaining marinade and toss to coat. Let sit at room temperature for 20 minutes.
- Toss the carrots and 1 tablespoon of the reserved marinade in a medium bowl. Sprinkle with salt and pepper.
- Remove the chicken from the marinade and put on a sheet pan, skin-side up. Sprinkle generously with salt and pepper. Scatter the carrots around the chicken in a single layer; reserve the bowl. Roast the chicken and vegetables until the chicken turns opaque on the outside, about 15 minutes.
- Toss the potatoes and scallions with the remaining 1 tablespoon marinade in the reserved bowl used for the carrots. Sprinkle with salt and pepper.
- Remove the sheet pan from the oven and scatter the potatoes and scallions in a single layer around the chicken. Continue to roast until the vegetables are tender and an instant-read thermometer inserted into the chicken (avoiding the bone) registers 165 degrees F, about 30 minutes more.
- For the Dijon herb sauce: Meanwhile, whisk together the Dijon and olive oil in a small bowl. Add the dill, parsley and 3 tablespoons cold water and whisk until combined. Season with salt and pepper.
- To serve, divide the chicken and vegetables among 4 plates and drizzle each with some of the sauce.
SPRING DIJON CHICKEN OAMC
Make and share this Spring Dijon Chicken OAMC recipe from Food.com.
Provided by Lisa Trinity Academy
Categories One Dish Meal
Time 1h
Yield 1 9x13 pan, 6 serving(s)
Number Of Ingredients 13
Steps:
- Spray one 9x13 baking dish with non stick cooking spray. Combine pasta, asparagus, chicken, mushrooms, onion, lemon juice, salt and pepper in a large bowl. Combine milk, wine, alfredo sauce, and sijon mustard in another bowl, mixing until smooth.
- Add to the chicken and pasta mixture and toss to coat. Pour into baking dish.
- Cover with foil and freeze.
- to serve, preheat oven to 350 degrees. Keep baking dish covered with foil and bake until surface is bubbly, about 40 minute.
Nutrition Facts : Calories 533.1, Fat 14.1, SaturatedFat 3.9, Cholesterol 86.4, Sodium 560.6, Carbohydrate 60.8, Fiber 7.4, Sugar 6.2, Protein 42.5
DIJON CHICKEN THIGHS
The star of this chicken thigh recipe might just possibly be the luxurious cream sauce.
Provided by thedailygourmet
Categories Baked Chicken Thighs
Time 55m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 372.8 calories, Carbohydrate 11.3 g, Cholesterol 113.9 mg, Fat 26.7 g, Fiber 0.4 g, Protein 17.1 g, SaturatedFat 12.3 g, Sodium 466 mg, Sugar 1.8 g
EASY CHICKEN DIJON
This is the basic recipe I use for Dijon chicken, I also substitute cajun seasonings, honey mustard, crushed carlic croutons. This recipe is so easy to mix and match to any tastes or what you have on hand. I also cut one of the breasts into " nuggets " then season, coat and dredge, my DS doesn't know of " Mickey D's " fast food. Easy finger food for toddlers, adjust the seasonings for toddler's taste. You can bake these " nuggets " within the same pan, but adjust baking time down for this size. I also lightly drizzle honey atop his servings, healthier and fun for him to have his own.
Provided by peachez
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 311.5, Fat 10.7, SaturatedFat 3.9, Cholesterol 90.8, Sodium 1093.2, Carbohydrate 21, Fiber 2.6, Sugar 1.8, Protein 31.8
DIJON CHICKEN
This is one of easiest recipe I have! The Dijon mustard adds so much flavor and it comes together so quickly.-Carol Roberts, Dumas, Texas
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a shallow bowl, combine mustard and water; dip the chicken pieces, then roll in stuffing. Place in a greased 13x9-in. baking pan. Sprinkle with the remaining stuffing. , Bake, uncovered, at 350° for 1 hour or until juices run clear.
Nutrition Facts : Calories 414 calories, Fat 17g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 1122mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 33g protein.
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