Chicken Vegetables With Mustard Herb Sauce Recipes

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CHICKEN CUTLETS WITH MUSTARD-HERB SAUCE



Chicken Cutlets With Mustard-Herb Sauce image

A simple chicken dinner gets an easy upgrade with this chicken cutlet recipe. The easy pan sauce makes everything better.

Categories     weeknight meals     dinner     main dish     poultry

Time 40m

Yield 4-6 servings

Number Of Ingredients 10

4 skinless, boneless chicken breasts (about 2 pounds)
Kosher salt and black pepper, to taste
4 tbsp. salted butter
2 tbsp. olive oil
3 garlic cloves, minced
1 c. white wine or brandy
2 heaping tablespoons grainy mustard
1 c. chicken broth, or more as needed
1/3 c. chopped mixed herbs (such as dill, parsley, or chives), plus more for garnish
Buttered egg noodles, for serving

Steps:

  • Slice the chicken breasts in half horizontally so that you have 8 thinner cutlets. Season both sides with salt and pepper.
  • Heat 1 tablespoon each butter and olive oil in a large skillet over medium-high heat. Add half of the cutlets and cook until golden brown and cooked through, 3 to 4 minutes per side. Remove to a plate. Cook the remaining cutlets in 1 more tablespoon each butter and olive oil, then remove them to the plate.
  • Reduce the heat to medium. Add the garlic and cook, stirring, until golden, 1 minute. Carefully pour in the wine, then just let it bubble and cook until it's reduced by half, about 1 minute.
  • Stir in the mustard, then pour in the chicken broth. Add the remaining 2 tablespoons butter and cook, stirring, until the sauce thickens, 1 to 2 minutes. Add the herbs and season with salt and pepper.
  • Return the chicken cutlets to the pan, turning them in the sauce to coat. Serve with buttered noodles, spooning the sauce over the top. Garnish with more herbs.

MUSTARD HERB CHICKEN CUTLETS AND GARLIC SPINACH



Mustard Herb Chicken Cutlets and Garlic Spinach image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

Four 6-ounce boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
4 tablespoons salted butter
1 tablespoon olive oil
3 cloves garlic, minced
1 cup dry white wine
2 heaping tablespoons grainy mustard
1 cup low-sodium chicken broth
1/2 cup chopped mixed fresh herbs, such as dill, parsley or chives, plus more for garnish
Garlic Spinach, recipe follows
2 tablespoons olive oil
2 garlic cloves, minced
Two 10-ounce packages baby spinach leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Juice of 1/2 lemon

Steps:

  • Slice the chicken breasts in half horizontally so that you have 8 thinner chicken breast cutlets. Sprinkle both sides of each cutlet with salt and pepper.
  • Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat until hot. Add half the chicken cutlets and cook until golden brown and completely cooked through, 3 to 4 minutes per side. Remove the cutlets to a plate and set aside. Cook the remaining cutlets in the same manner.
  • Reduce the heat to medium. Add the garlic to the skillet and stir until golden brown, about 1 minute. Carefully pour in the wine and allow it to simmer and reduce by half, 1 to 2 more minutes.
  • Stir in the mustard, followed by the chicken broth. Add the remaining 2 tablespoons butter and stir until the sauce begins to thicken, 1 to 2 minutes. Season the pan sauce with salt and pepper. Add the herbs and stir.
  • Return the chicken cutlets to the skillet, turning them in the sauce to coat and to rewarm them. Serve on top of the Garlic Spinach. Spoon more sauce from the skillet over them and garnish each plate with more fresh herbs.
  • Heat the olive oil in a large, high-sided skillet over medium-high heat until hot, then add the garlic and give it a quick stir. Add the spinach and let it cook down, turning often to bring the wilted pieces to the top, until softened, a minute or two.
  • Cook until completely wilted, a minute or two more, then season the spinach with salt and pepper, as well as the lemon juice. Toss to evenly combine everything.

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 :

CHICKEN WITH HERB SAUCE



Chicken with Herb Sauce image

"My grandmother gave me the recipe for these moist golden chicken breasts topped with a tangy butter sauce made with chives, parsley and basil," says Irene Cooney of Manheim, Pennsylvania. "It's simple but very good- our family loves it."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, divided
2 tablespoons olive oil, divided
1/2 cup chicken broth
2 tablespoons minced chives
2 tablespoons minced fresh parsley
2 teaspoons lime juice
1 teaspoon minced fresh basil
1 teaspoon Dijon mustard

Steps:

  • Place the chicken breasts between two sheets of waxed paper; flatten evenly with a mallet. Sprinkle both sides with salt and pepper. In a large skillet, heat 1 tablespoon each of butter and oil; brown chicken over medium-high heat for about 6 minutes on each side or until juices run clear. Remove and keep warm., Stir broth, chives, parsley, lime juice, basil, mustard and remaining butter and oil into drippings; cook and stir until butter is melted. Serve over chicken.

Nutrition Facts : Calories 237 calories, Fat 15g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 556mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.

SHEET PAN CHICKEN AND VEGGIES WITH MUSTARD VINAIGRETTE



Sheet Pan Chicken and Veggies with Mustard Vinaigrette image

Want to serve your family a well rounded, nutritious meal but running short on time? This easy sheet pan dinner is the answer. It's the perfect balance of sweet and savory, with crispy-skinned, juicy chicken thighs, crisp-tender veggies, and a tangy sauce. Plus it's super affordable and requires minimal cleanup.

Provided by NicoleMcmom

Time 1h

Yield 4

Number Of Ingredients 12

1 pound Brussels sprouts, trimmed and cut in half
2 large sweet potatoes, cut into wedges
1 medium sweet onion, cut into wedges
2 tablespoons olive oil, divided
1 ¼ teaspoons kosher salt, divided
¾ teaspoon ground black pepper, divided
4 (5 ounce) bone-in, skin-on chicken pieces
2 tablespoons grainy mustard
4 teaspoons champagne vinegar
1 tablespoon maple syrup
½ teaspoon kosher salt
¼ teaspoon cayenne pepper

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
  • Prepare chicken and veggies: Toss Brussels sprouts, sweet potatoes, and onion on the prepared pan with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper; spread into a single layer.
  • Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and nestle it, skin-side up, in between the veggies on the baking sheet. Brush remaining oil on skin.
  • Roast in preheated oven 45 minutes or until chicken is cooked through, golden and crisp. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • While the sheet pan dinner is cooking, prepare vinaigrette. Whisk mustard, vinegar, maple syrup, salt, and cayenne together in a small bowl until well combined.
  • Drizzle sauce over veggies and chicken.

Nutrition Facts : Calories 536.3 calories, Carbohydrate 64.3 g, Cholesterol 87.4 mg, Fat 17.4 g, Fiber 12.6 g, Protein 32.1 g, SaturatedFat 3.9 g, Sodium 1195.5 mg, Sugar 16.8 g

ROAST CHICKEN AND ROOT VEGETABLES WITH MUSTARD-ROSEMARY SAUCE



Roast Chicken and Root Vegetables with Mustard-Rosemary Sauce image

Categories     Chicken     Mustard     Onion     Roast     Graduation     Rosemary     Carrot     Turnip     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

1/3 cup whole grain Dijon mustard
1/3 cup olive oil
2 1/2 tablespoons chopped fresh rosemary
1 7 1/2- to 8-pound roasting chicken, rinsed, giblets removed
2 large red onions, each cut into 8 wedges, peeled
1 1/2 pounds small turnips, peeled if desired, each turnip cut into 1 1/2-inch pieces
1 pound peeled baby carrots
1 cup canned low-salt chicken broth

Steps:

  • Preheat oven to 375°F. Whisk mustard, oil, and rosemary in bowl. Place chicken in large roasting pan. Brush with half of mustard mixture. Roast until thermometer inserted into thickest part of thigh registers 170°F, about 1 hour 45 minutes.
  • Meanwhile, brush large baking sheet with oil. Reserve 1 tablespoon mustard mixture for sauce. Toss onions, turnips, and carrots with remaining mustard mixture in bowl. Spread out on baking sheet. Roast until tender and beginning to brown, stirring twice, about 1 hour. Transfer chicken to platter. Spoon off fat from juices in pan. Place pan atop 2 burners. Whisk in broth and reserved mustard mixture. Boil until reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper. Place chicken on platter; surround with vegetables. Serve with sauce.

CHICKEN IN MUSTARD SAUCE



Chicken in Mustard Sauce image

This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin. It's simple but loaded with flavor, and you can throw it together in about a half hour. Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick. Serve with rice to soak up the sauce, and a crisp green salad. If white meat is not your thing, it would be equally delicious made with boneless chicken thighs (just be sure to add a few minutes of cooking time).

Provided by Jacques Pépin

Categories     dinner, one pot, main course

Time 35m

Yield 8 servings

Number Of Ingredients 9

8 5-ounce chicken breasts, skinless and boneless
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 cup onion, finely chopped
2 tablespoons flour
2 cups water
1 1/2 teaspoons dry mustard
1 tablespoon Dijon mustard

Steps:

  • Sprinkle the meat with the salt and pepper.
  • Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one-and-a-half minutes on each side.
  • Mix in the onion and continue cooking for one minute.
  • Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.
  • Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for five minutes.
  • Remove the meat to a serving platter and keep warm.
  • Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.
  • Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.
  • Serve the chicken with the sauce.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 3 grams, Sodium 241 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN WITH MUSTARD SAUCE



Chicken with Mustard Sauce image

This luscious chicken entree from Coleen Deon in Dover Plains, New York is truly something special. Lemon zest and Dijon mustard add tangy flavor to the perfectly seasoned sauce-and it all goes together in minutes! Serve over hot noodles or pasta for a company-special supper.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

3 tablespoons all-purpose flour
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons olive oil
1/2 cup white wine or reduced-sodium chicken broth
1 cup reduced-sodium chicken broth
2 tablespoons Dijon mustard
1/4 teaspoon grated lemon zest
3 tablespoons fat-free milk

Steps:

  • In a large resealable plastic bag, combine the flour, marjoram, thyme and pepper; set aside 1 tablespoon flour mixture. Add chicken to the bag, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm. Stir wine or broth into the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until reduced by half. Stir in the broth, mustard and lemon zest. , Place reserved flour mixture in a small bowl; stir in milk until smooth. Stir into broth mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Return chicken to skillet; cook for 5 minutes or until heated through.

Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 407mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

CHICKEN & VEGETABLES WITH CREAMY MUSTARD-HERB SAUCE ( CROCK



Chicken & Vegetables With Creamy Mustard-Herb Sauce ( Crock image

Make and share this Chicken & Vegetables With Creamy Mustard-Herb Sauce ( Crock recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 8h20m

Yield 4 serving(s)

Number Of Ingredients 8

1 (10 3/4 ounce) can condensed cream of chicken soup, with herbs
2 leeks, white and light green parts thinly sliced and rinsed (1 1/2 cups) or 1 1/2 cups sliced scallions
4 whole chicken legs, skin removed (about 2 1/2 lb)
4 medium new potatoes, cut in 1 1/2 chunks (about 12 oz)
8 ounces baby carrots (1 1/4 cups)
1 tablespoon Dijon mustard
2 tablespoons snipped dill
2 tablespoons sliced scallions

Steps:

  • Stir soup and leeks in a 3large slow-cooker until blended.
  • Add chicken, potatoes and carrots; stir to mix and coat.
  • Cover and cook on low 7 to 9 hours or until chicken, potatoes and carrots are tender when pierced.
  • Remove chicken and vegetables to serving bowl with a slotted spoon.
  • Add mustard to cooker; whisk until smooth.
  • Stir in the dill and scallion; spoon over chicken and vegetables.

Nutrition Facts : Calories 561.6, Fat 25.1, SaturatedFat 7, Cholesterol 144.7, Sodium 737, Carbohydrate 46.7, Fiber 5.8, Sugar 6.3, Protein 36.8

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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