Chicken Cutlets With Creamy Dijon Mustard Recipe 47

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CREAMY DIJON MUSTARD CHICKEN



Creamy Dijon Mustard Chicken image

This chicken with creamy dijon mustard sauce is an easy and fast weeknight meal. The chicken cutlets and sauce are all cooked in the same skillet, making clean-up a breeze.

Provided by Elise Bauer

Categories     Dinner     1-Pot     Quick and Easy

Time 35m

Yield 4

Number Of Ingredients 10

1 to 1 1/4 pound boneless, skinless chicken breasts
Salt
2 tablespoons extra virgin olive oil + more for lightly coating chicken
1 tablespoon butter
1 cup sliced shallots
1/2 cup dry white wine (can sub chicken stock)
1/2 cup water
4 tablespoons Dijon mustard, smooth, whole grain, or a mixture of both
1 teaspoon dried thyme
1/4 cup heavy cream

Steps:

  • Serve: Serve with egg noodles, rice, mashed potatoes, puréed celery root or parsnips, or serve alone or with vegetables for low carb version.

Nutrition Facts : Calories 448 kcal, Carbohydrate 9 g, Cholesterol 145 mg, Fiber 2 g, Protein 46 g, SaturatedFat 8 g, Sodium 690 mg, Sugar 4 g, Fat 22 g, ServingSize Serves 3 to 4, UnsaturatedFat 0 g

EASY HONEY-DIJON CHICKEN CUTLETS



Easy Honey-Dijon Chicken Cutlets image

Easy, flavorful chicken dish, perfect fo a weeknight meal!

Provided by Marilena Leavitt

Categories     Main Course

Time 20m

Yield 4-6

Number Of Ingredients 12

3 medium chicken breasts, boneless & skinless
--- sea salt and freshly ground pepper
¼ cup extra virgin olive oil
5 medium garlic cloves, very finely minced (or, use a microplane)
1 tsp. lemon zest
½ TBSP. honey
1 TBSP. Dijon mustard
¼ tsp. red pepper flakes
½ tsp. paprika
½ tsp. coriander, ground
--- olive oil for the skillet
--- lemon wedges for serving

Steps:

  • Place the chicken on a cutting board. Holding your knife parallel to the cutting board, slice the chicken breasts in half so that one breast becomes two cutlets. (You can also ask the butcher to do that for you.) If the chicken breasts are too large, lay the chicken between two sheets of plastic wrap and pound them out with a meat mallet to ¼" thickness. Even thickness is important to this recipe, so do not skip this important step. Season the chicken breasts generously on both sides with salt and pepper.
  • In a large bowl whisk together the olive oil, lemon zest, honey, Dijon mustard, paprika and coriander. Add the chicken cutlets and turn to coat well on both sides.
  • Bring a large nonstick or cast iron skillet to medium-high heat. When the skillet gets hot, add some olive oil. Wait until the olive oil is hot and add the cutlets (if they do not all fit, cook them in two batches). Pour any remaining honey-Dijon mustard mixture from the bowl over the cutlets and cook for about 2-3 minutes on each side, or, until their internal temperature reaches 165°F.
  • Remove the cutlets from the heat, cover them with aluminum foil for a few minutes to allow the juices to settle, and serve with the lemon wedges.

CHICKEN CUTLETS WITH CREAMY DIJON MUSTARD RECIPE - (4.7/5)



Chicken Cutlets with Creamy Dijon Mustard Recipe - (4.7/5) image

Provided by hanley89

Number Of Ingredients 8

4 6oz skinless Boneless chicken cutlets( or use 2 packages thin sliced chicken cutlets)
Salt and Pepper
1 tbsp olive oil
3 tbsp chopped shallots
1/2 cup chicken broth
1 fresh rosemary sprig
3 tbsp heavy cream
1 tbsp dijon mustard

Steps:

  • 1.If using regular chicken cutlets,place chicken breast between 2 sheets of plastic wrap;pound to 1/2 thickness. Sprinkle chicken breast with salt and pepper. 2.Heat a large skillet over medium high heat. Add 1 tbsp olive oil to pan. Saute chicken 3 minute each side or until done and lightly brown. Transfer to platter. 3.Add chopped shallots to skillet.saute 2 minutes. Stir in chicken broth and rosemary,bring to boil. Cook for two minutes.Stir in heavy cream, cook on low heat for 2 minutes. remove from heat , remove rosemary. Stir in dijon mustard. Spoon over chicken and serve

CHICKEN CUTLETS WITH MUSTARD



Chicken Cutlets With Mustard image

Provided by Molly O'Neill

Categories     main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 cup plain bread crumbs
2 teaspoons kosher salt
2 teaspoons dried thyme
1 1/2 teaspoons dried tarragon
1 teaspoon freshly ground black pepper
4 boneless, skinless chicken breast cutlets (about 1 3/4 pounds total)
1/4 cup homemade spicy mustard (see recipe)
2 tablespoons olive oil
2 teaspoons finely minced fresh tarragon leaves for garnish
1 lemon, cut into wedges, for garnish

Steps:

  • On a plate, place the bread crumbs, salt, thyme, dried tarragon and pepper and mix with your hands until thoroughly combined. Set aside.
  • Place the chicken breasts between 2 pieces of wax paper and use the back of a small heavy skillet to lightly pound them until they are somewhat flattened and even in thickness. Slather each cutlet with 1 tablespoon of the mustard and roll each in the bread crumbs to coat.
  • Heat 2 large skillets over medium heat and add 1 tablespoon of the oil to each. Place 2 cutlets in each skillet and cook, turning once, until the breasts are cooked through and deeply browned, about 7 to 10 minutes. (Lower the heat if the crust begins to brown too quickly.)
  • Transfer the cutlets to a platter and garnish with the minced tarragon and lemon wedges. Serve immediately.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 8 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 421 milligrams, Sugar 2 grams, TransFat 0 grams

DIJON-CRUSTED CHICKEN CUTLET SANDWICHES



Dijon-Crusted Chicken Cutlet Sandwiches image

Sponsored by Grey Poupon®. The classic chicken sandwich gets a welcome makeover with the addition of creamy Dijon mustard and a crispy panko coating. Stack the cutlets atop toasted brioche buns, then pile on the crunchy quick-fix coleslaw and tangy bread-and-butter pickles for the ultimate sandwich upgrade.

Provided by Kelly Senyei

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

4 medium boneless, skinless chicken breasts (6 to 8 ounces each)
1 1/2 cups panko
1/4 cup Dijon mustard, such as Grey Poupon® Dijon Mustard
1/2 cup extra-virgin olive oil
2 tablespoons unsalted butter
Kosher salt
1/2 teaspoon celery seeds
2 tablespoons mayonnaise
1 tablespoon Dijon mustard, such as Grey Poupon® Dijon Mustard
1 teaspoon sugar
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
1 cup finely shredded red cabbage
1 cup finely shredded green cabbage
1/4 cup sliced scallions
2 tablespoons chopped fresh parsley
4 brioche buns
Sliced bread-and-butter pickles, for serving

Steps:

  • For the chicken: Put 1 chicken breast between two pieces of parchment or wax paper. Using a meat mallet (or the bottom of a heavy skillet), pound the chicken breast until it is 1/2 inch thick. Repeat with the remaining chicken breasts.
  • Line a baking sheet with paper towels. Add the panko to a shallow dish.
  • Brush the mustard on the pounded chicken cutlets with a pastry brush to coat both sides. Press each one into the panko, turning to coat well on all sides.
  • Melt 1 tablespoon of the butter in 1/4 cup of the olive oil in a large skillet over medium heat. Add 2 of the cutlets and cook, undisturbed, until golden brown, 4 to 5 minutes. Flip the cutlets once and continue cooking until golden and cooked through, 3 to 4 minutes more. Transfer the cutlets to the prepared baking sheet and immediately season with salt.
  • Wipe out the skillet and repeat the cooking process with the remaining 1/4 cup olive oil, 1 tablespoon butter and 2 cutlets.
  • For the slaw: Place the celery seeds in a small skillet over medium heat and cook, stirring, until toasted and fragrant, 1 to 2 minutes. Whisk together the mayonnaise, mustard, sugar, lemon juice, toasted celery seeds, 1/4 teaspoon salt and 1/8 teaspoon pepper in a large bowl. Add the red cabbage, green cabbage, scallions and parsley to the bowl and toss well to combine.
  • For assembly: Position an oven rack 3 to 4 inches from the broiler unit, and preheat the broiler to high. Split the brioche buns and toast until golden brown, 1 to 2 minutes. Slice each chicken cutlet in half crosswise.
  • Spoon a portion of the slaw onto each of the bottom buns. Stack the halved chicken cutlets on top of the slaw. Add the pickles and top buns and serve.

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