Baked Chicoryendive With Chicken In A Sage And Mustard Sauce Recipes

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BAKED CHICORY WITH CHICKEN IN A SAGE & MUSTARD SAUCE



Baked chicory with chicken in a sage & mustard sauce image

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

3 head of white chicory
1 tbsp olive oil
3 tbsp dry white wine , chicken stock or water
4 skinless boneless chicken breasts
25g butter
1 shallot , finely chopped
1 garlic clove , chopped
25g butter
1 tbsp plain flour
300ml milk
150ml crème fraîche or soured cream
4-6 sage leaves, chopped
2-3 tsp smooth Dijon mustard
2-3 tsp grainy Dijon mustard
50g grated gruyère or cheshire cheese

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

LEMON & SAGE ROASTED CHICKEN



Lemon & Sage Roasted Chicken image

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

1/4 cup lemon juice
1/4 cup plus 3 tablespoons olive oil, divided
5 garlic cloves, minced
2 tablespoons minced fresh sage
1 roasting chicken (6 to 7 pounds)
2 tablespoons butter, softened
1 medium lemon, cut into wedges
8 medium potatoes, quartered
2 medium onions, quartered
1/2 teaspoon salt
1/4 teaspoon pepper

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.

BAKED CHICORY/ENDIVE WITH CHICKEN IN A SAGE AND MUSTARD SAUCE



Baked Chicory/Endive With Chicken in a Sage and Mustard Sauce image

Everybody knows chicory salad, but chicory is nice as a vegetable, too. In particular if you cook it in the oven in a creamy sauce. I usually halve the chicken and chicory (when I just cook it for myself or for two), but not the sauce. I like a lot of sauce. My favourite side dish to this is mashed potatoes with chives or scallions. Just make some mashed potatoes and fold in some finely chopped chives or scallions. The plate will look a little bit pale, though... This dish is NOT suitable for freezing. Recipe source: 'Good Food' magazine February 2005.

Provided by tigerduck

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

3 -4 heads white chicory (Belgian endive)
1 tablespoon olive oil
3 tablespoons dry white wine or 3 tablespoons chicken stock
4 boneless skinless chicken breasts
1 ounce butter (25g)
1 shallot, finely chopped
1 garlic clove, chopped
1 ounce butter (25g)
1 tablespoon plain flour
1/2 pint milk (300ml, 1 1/4cup)
1/4 pint sour cream (150ml)
4 -6 fresh sage leaves, chopped
2 -3 teaspoons smooth Dijon mustard, plus
2 -3 teaspoons whole grain Dijon mustard
2 ounces grated gruyere (50g) or 2 ounces cheshire cheese

Steps:

  • Preheat your oven to fan 180°C (355°F)/conventional 200°C (390°F)/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 or stock 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 sour cream and sage with two teaspoons 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 443.3, Fat 30.7, SaturatedFat 15.8, Cholesterol 145.2, Sodium 397.1, Carbohydrate 6.8, Fiber 0.2, Sugar 1.2, Protein 32.6

SAUTEED CHICKEN BREAST WITH WHOLE GRAIN MUSTARD AND SAGE



Sauteed Chicken Breast with Whole Grain Mustard and Sage image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

4 boneless chicken breast halves, with skin (about 1 1/4 pounds)
Kosher salt and freshly ground black pepper
Flour, for dredging
2 tablespoons olive oil
1 to 4 tablespoons unsalted butter optional
1/2 cup white wine or dry white vermouth
1 1/2 cups white or brown chicken broth, homemade or low-sodium canned
8 medium whole fresh sage leaves, plus more for garnish
1 1/2 tablespoons whole grain mustard

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.

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