Carrots Chicken In Creamy Mustard Sauce Recipes

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CREAMY CHICKEN AND CARROTS



Creamy Chicken and Carrots image

Mushroom soup makes a creamy gravy for this tender chicken. "You can also make this with other vegetables, or serve it over thick-sliced potatoes instead of rice," suggests Valma O'Neill of Utica, Michigan.

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 2 servings.

Number Of Ingredients 5

2 boneless skinless chicken breast halves (6 ounces each)
1/2 pound fresh baby carrots, cut in half lengthwise
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
Hot cooked rice, optional

Steps:

  • Place chicken in a 1-1/2-qt. slow cooker. Top with carrots, soup and mushrooms. Cover and cook on low for 4-5 hours or until chicken is tender. Serve over rice if desired.

Nutrition Facts : Calories 320 calories, Fat 8g fat (2g saturated fat), Cholesterol 106mg cholesterol, Sodium 713mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 2g fiber), Protein 37g protein.

CREAMED CARROTS



Creamed Carrots image

"A true comfort food, this dish showcases tender carrot slices basking in a luscious cream sauce," shares Sue Davis from Wausau, Wisconsin.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 7

3 pounds fresh carrots, cut into 1/4-inch slices
1 cup chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 cups half-and-half cream

Steps:

  • In a large saucepan, bring carrots and broth to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots. Drizzle with cream sauce and toss to coat.

Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 297mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 5g fiber), Protein 3g protein.

CHICKEN IN CREAMY MUSTARD SAUCE



Chicken in creamy mustard sauce image

This is a delicious chicken recipe in a creamy sauce with a dash of mustard to hit the spot.

Provided by Shreya karmakar

Time 15m

Yield Serves 2

Number Of Ingredients 9

4-6 tbsp olive oil
8-10 garlic cloves, smashed
1 tbsp crushed pepper
200 gm cream cheese
150 ml milk
500 gm chicken (with or without bones), skinned
1 and 1/2 tbsp white mustard powder
1 tbsp dried italian seasoning
Salt to taste

Steps:

  • Mix the chicken with smashed garlic, salt and 1/2 tbsp pepper. Heat the oil in a non-stick frying pan and fry the chicken on low heat, turning occasionally, with cover on. Cook tenderly on all sides. Do not overcook or brown the chicken.
  • Meanwhile, beat the cream cheese and gently mix in the milk, the seasoning, remaining pepper and mustard powder. Add to the pan when the chicken is done on all sides. Cover and simmer on low heat until chicken is soft and completely cooked. If it becomes too dry before chicken is completely cooked, add more milk. Once cooked, remove the cover and simmer until desired consistency is reached. Add salt to taste.
  • Can be served with bread and/or boiled veggies.

CARROTS IN CREAM AND MUSTARD SAUCE



Carrots in Cream and Mustard Sauce image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

3/4 pound baby carrots, about 36
1 tablespoon butter
1/3 cup finely chopped onion
3 tablespoons heavy cream
Salt to taste if desired
Freshly ground pepper to taste
1 teaspoon Dijon-style mustard
1 tablespoon finely chopped parsley

Steps:

  • Using a swivel-blade paring knife, peel carrots and trim off the ends. Put carrots in a saucepan and add water to cover. Bring to boil and cook about 7 minutes. Drain.
  • Heat butter in a saucepan and add onion. Cook, stirring, until wilted. Add carrots and stir. Add cream, salt, pepper, mustard and parsley. Cook, stirring, about 1 minute.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 269 milligrams, Sugar 5 grams, TransFat 0 grams

CARROTS IN HONEY MUSTARD SAUCE



Carrots in Honey Mustard Sauce image

Make and share this Carrots in Honey Mustard Sauce recipe from Food.com.

Provided by evelynathens

Categories     Vegetable

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb carrot, trimmed,scraped and sliced thin
2 tablespoons sugar
1 teaspoon salt
2 tablespoons butter
1/4 cup dark brown sugar
1 -2 tablespoon prepared mustard (to taste)
2 tablespoons honey
1/4 cup chopped parsley

Steps:

  • Cook carrots to tender, along with salt and sugar, in enough water to barely cover.
  • Drain unless you have reduced all the water.
  • Place butter, dark brown sugar, mustard and honey in heavy saucepan.
  • Cook over low heat, stirring constantly until thick and syrupy.
  • Add cooked carrots and toss to coat them with sauce.
  • Season to taste (use white pepper instead of black).
  • Serve hot, sprinkled generously with the chopped parsley.

CHICKEN WITH BRANDY MUSTARD CREAM SAUCE



Chicken with Brandy Mustard Cream Sauce image

Fancy up your chicken dinner with this elegant and easy recipe for chicken with brandy mustard cream sauce! The perfect easy dinner party dish.

Provided by Kate Morgan Jackson

Categories     Dinner

Time 25m

Number Of Ingredients 9

4 boneless chicken breast halves, pounded to about 1/2 inch thickness
3/4 cup flour, seasoned with salt and pepper
4 tablespoons butter
1 shallot, chopped fine
3 tablespoons brandy
1/2 cup white wine
2 tablespoons grainy mustard
1 cup heavy cream
2 shallots, chopped

Steps:

  • Dip the chicken in flour until coated, and shake off the excess.
  • Put the butter in a large heavy skillet over medium high heat. When the butter is melted, add the chicken and cook until golden on each side, about 4-5 minutes per side. Transfer to a plate and keep warm.
  • Add shallot, brandy and wine to the skillet and bring to a boil, stirring to get all the cooked bits off the bottom. Simmer for 2-3 minutes - the liquid will cook down a little.
  • Stir in the mustard, and then the cream. Simmer for another 3 minutes. Season to taste with salt and pepper.
  • Spoon a little sauce on each plate, place a chicken breast on top, and spoon more sauce over the top. Garnish with chopped shallots. I like to serve this with slivered steamed carrots and green beans.

Nutrition Facts : Calories 725 calories, Sugar 2.9 g, Sodium 337.1 mg, Fat 40.2 g, SaturatedFat 22.4 g, TransFat 0.8 g, Carbohydrate 10.7 g, Fiber 0.7 g, Protein 64.2 g, Cholesterol 296.3 mg

CARROTS & CHICKEN IN CREAMY MUSTARD SAUCE



Carrots & Chicken in Creamy Mustard Sauce image

Make Carrots & Chicken in Creamy Mustard Sauce for the family. This recipe calls for GREY POUPON Dijon mustard, sour cream, snow peas, carrots and chicken.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 8

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 tsp. GREY POUPON Dijon Mustard
1/4 tsp. dried thyme leaves
1 pkg. (10 oz.) matchlike carrot sticks
2 cloves garlic, minced
1/2 cup halved snow peas, cut lengthwise into thin strips
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces

Steps:

  • Mix first 3 ingredients in small bowl until blended; set aside.
  • Cook and stir carrots and garlic in large skillet sprayed with cooking spray on medium-high heat 1 min. Add snow peas; cook and stir 3 min. or until vegetables are crisp-tender. Remove from skillet.
  • Heat oil in same skillet on medium heat. Add chicken; cook and stir 8 to 10 min. or until done. Return vegetables to skillet. Add sour cream mixture; mix lightly to coat all ingredients. Cook and stir 1 min. or just until heated through.

Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 240 mg, Carbohydrate 10 g, Fiber 3 g, Sugar 6 g, Protein 27 g

CHICKEN FRICASSéE WITH CARROTS, MUSTARD GREENS AND AVGOLEMONO SAUCE



Chicken Fricassée with Carrots, Mustard Greens and Avgolemono Sauce image

Categories     Chicken     Mustard     Bake     Marinate     Lemon     Fall     Mustard Greens     Bon Appétit

Yield Serves 6

Number Of Ingredients 21

For chicken:
1/2 cup fresh lemon juice
3 tablespoons chopped fresh parsley
1 1/2 teaspoons grated lemon peel
1 1/2 teaspoons minced garlic
7 tablespoons olive oil
2 3 1/2-pound chickens, each cut into 8 pieces
2 cups chopped peeled carrots
4 large garlic cloves, thinly sliced
1 1/2 teaspoons dried oregano
1 cup dry white wine
3 1/2 cups chicken stock or canned low-salt chicken broth
2 bunches mustard greens, trimmed, cut into 1/2-inch-wide strips
3 green onions, chopped
2 tablespoons chopped fresh dill
2 tablespoons Dijon mustard
For Avgolemono Sauce:
1/4 cup fresh lemon juice
1/2 teaspoon cornstarch
2 large eggs, separated
Pinch of salt

Steps:

  • Make chicken:
  • Mix 1/4 cup lemon juice, 2 tablespoons parsley, lemon peel and minced garlic in large glass baking dish. Whisk in 6 tablespoons oil. Season to taste with salt and pepper. Add chicken. Turn to coat. Cover and refrigerate chicken overnight, turning once.
  • Preheat oven to 400°F. Remove chicken from marinade. Pat chicken dry with paper towels. Sprinkle with salt and pepper. Heat 1 tablespoon oil in heavy large ovenproof pot over medium-high heat. Working in batches, cook chicken until brown on all sides, about 10 minutes. Transfer chicken to large bowl.
  • Add carrots, sliced garlic and oregano to pot. Sauté over medium-high heat until garlic is tender, about 2 minutes. Add wine and remaining 1/4 cup lemon juice. Bring to boil, scraping up browned bits from bottom. Simmer until liquid is reduced by half, about 5 minutes. Add chicken stock. Return chicken to pot. Place pot in oven. Bake uncovered until chicken is cooked through, turning chicken occasionally, about 35 minutes.
  • Using slotted spoon, transfer chicken, carrots and sliced garlic to large bowl. Tent with foil to keep warm.
  • Boil cooking liquid over medium-high heat until reduced to 3 cups, about 10 minutes. Remove from heat. Pour 1 cup reduced cooking liquid into small bowl. Set aside.
  • Return cooking liquid remaining in pot to simmer. Add mustard greens. Cook until greens are tender, about 2 minutes. Stir in green onions, dill, Dijon mustard and remaining 1 tablespoon parsley. Cover and keep warm.
  • Make avgolemono sauce:
  • Whisk lemon juice and cornstarch in another small bowl to blend. Whisk egg yolks in medium bowl to blend. Using electric mixer, beat egg whites and pinch of salt in medium stainless steel bowl until soft peaks form. Fold in egg yolks, then lemon juice mixture. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until mixture thickens, about 3 minutes. Gradually add reserved 1 cup cooking liquid, whisking constantly, until mixture thickens, about 3 minutes (do not boil). Add sauce to mustard greens; stir to combine. Season to taste with salt and pepper.
  • Pour sauce and mustard greens over chicken and serve.

CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE



Chicken Thighs with Creamy Mustard Sauce image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

8 medium bone-in, skin-on chicken thighs (2 1/4 pounds)
Kosher salt and freshly ground black pepper
Good olive oil
2 cups halved and thinly sliced yellow onions (2 onions)
2 tablespoons dry white wine
8 ounces creme fraiche
1 tablespoon good Dijon mustard
1 teaspoon whole-grain mustard
1 tablespoon chopped fresh parsley

Steps:

  • Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
  • Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
  • Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.

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