Chicken Vegetables With Creamy Mustard Herb Sauce Crock Recipes

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CHICKEN & VEGETABLES WITH MUSTARD-HERB SAUCE



Chicken & Vegetables with Mustard-Herb Sauce image

Here's an almost effortless recipe that makes a simply delicious, comforting chicken dinner. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 4 servings.

Number Of Ingredients 9

4 medium red potatoes, quartered
3 medium parsnips, cut into 1-inch pieces
2 medium leeks (white portion only), thinly sliced
3/4 cup fresh baby carrots
4 chicken leg quarters, skin removed
1 can (10-3/4 ounces) condensed cream of chicken soup with herbs, undiluted
2 tablespoons minced fresh parsley
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1 tablespoon Dijon mustard

Steps:

  • In a 5- or 6-qt. slow cooker, place the potatoes, parsnips, leeks, carrots and chicken; pour soup over top. Cover and cook on low for 6-8 hours or until chicken is tender., Remove chicken and vegetables; cover and keep warm. Stir the parsley, dill and mustard into cooking juices; serve with chicken and vegetables.

Nutrition Facts :

CREAMY CHICKEN AND VEGETABLES



Creamy Chicken and Vegetables image

I own and operate a restaurant in our town. My customers love meat and potatoes, but occasionally I'll offer a tasty new menu item, like this flavorful chicken.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

6 boneless skinless chicken breast halves
3 tablespoons butter or margarine, divided
1 each medium green pepper, sweet red pepper and onion, julienned
1/2 pound fresh mushrooms, sliced
1 package (10 ounces) frozen cut broccoli, thawed and drained
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried rosemary, crushed

Steps:

  • In a skillet over medium heat, brown chicken in 2 tablespoons butter. Set aside; discard drippings. In the same skillet, saute peppers and onion in remaining butter for 5 minutes or until crisp-tender. Add mushrooms and broccoli; cook for 3-5 minutes or until heated through. Add soup, sour cream, salt, pepper and rosemary; stir to mix. Spread half into a greased 13-in. x 9-in. baking dish. Add chicken; top with remaining vegetable mixture. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more or until bubbly and chicken juices run clear.

Nutrition Facts :

CROCK POT CREAMY HERBED CHICKEN



Crock Pot Creamy Herbed Chicken image

I got this recipe from Quick Cooking. I double it for my family because they love it. This is quick and easy meal to throw together in the morning before running out the door.

Provided by bmcnichol

Categories     Chicken Breast

Time 4h5m

Yield 5 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breast halves
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 cup milk
1 (1 1/4 ounce) envelope garlic and herb seasoning (Knorr)
1 teaspoon dried thyme
1 teaspoon dried parsley flakes
hot cooked fettuccine

Steps:

  • Place chicken in crock pot.
  • Combine the soup, milk, sauce mix, thyme and parsley and pour over chicken.
  • Cover and cook on low for 4-5 hours.
  • Serve over fettuccine if desired.

CHICKEN WITH HERBED VEGETABLE SAUCE



Chicken with Herbed Vegetable Sauce image

Provided by Michel Depardon

Yield Serves 4

Number Of Ingredients 11

4 skinless boneless chicken breast halves
2 tablespoons chopped fresh thyme
2 tablespoons olive oil
2 small zucchini, cut into thin strips
1 small leek (white and pale green parts only), cut into thin strips
4 2-inch-long pieces celery, cut into thin strips
1/2 medium carrot, cut into thin strips
3 garlic cloves, minced
12 ounces cherry tomatoes, halved
1 cup canned low-salt chicken broth
8 large fresh basil leaves, sliced

Steps:

  • Sprinkle chicken with salt, pepper and half of thyme. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté 3 minutes per side. Transfer to plate. Add zucchini, leek, celery, carrot, garlic and remaining thyme. Sauté until vegetables are crisp-tender, about 5 minutes. Add tomatoes. Return chicken to skillet, nestling chicken among vegetables. Pour in broth; bring to boil. Cover, reduce heat to medium-low and simmer until chicken is cooked through, about 5 minutes. Transfer chicken to platter. Add basil and boil until sauce thickens slightly, about 5 minutes. Season with salt and pepper; spoon sauce over chicken.

SAUTEED CHICKEN IN MUSTARD AND HERB SAUCE



Sauteed Chicken in Mustard and Herb Sauce image

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

4 boneless skinless chicken breasts (6 ounces each), pounded to 1/2-inch thick
Salt and pepper
2 tablespoons olive oil
1 medium shallots, minced (1/4 cup)
1/4 cup dry white wine, such as Pinot Grigio
1/2 cup chicken broth
2 tablespoons Dijon mustard
3 tablespoons heavy cream
2 tablespoons parsely, finely chopped

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.

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