Chicken With Creamy Dijon Herb Sauce Recipes

CREAMY DIJON CHICKEN

Steps:

• Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

HERB CHICKEN WITH LEMON CREAM SAUCE

Steps:

• Preheat oven to 400 degrees F. In a small bowl, combine olive oil, mustard, lemon zest, thyme and rosemary; season with salt and pepper, to taste. Using your fingers or a brush, work the mixture onto both sides of the chicken. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat, reserving 1 tablespoon, and set aside. Add garlic and red pepper flakes to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, lemon juice and basil; season with salt and pepper, to taste Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Serve immediately.

CREAMY HERB CHICKEN

Steps:

• Cut chicken in half lengthwise; sprinkle both sides with the garlic powder and salt & pepper, then dredge the chicken in the flour so it's completely coated.
• Add the olive oil and butter to a skillet over medium high heat. Add the chicken in when the pan is hot. Cook the chicken for 4-5 minutes/side or until it's nice and golden, then take the chicken out of the pan and set aside.
• Add the white wine and mustard to the pan and stir thoroughly. Let it bubble for a couple of minutes.
• Stir in the cream and herbs and add the chicken back into the pan. Let it simmer for another 5 minutes or so (you may need to turn the heat down), until the chicken is cooked though and the sauce is thickened. Season with extra salt & pepper if needed.

CREAMY HERB CHICKEN

Steps:

• Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
• Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
• To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
• Stir in milk (or cream); season with salt and pepper, to taste.
• Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
• Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

CREAMY DIJON CHICKEN THIGHS WITH BACON AND SPINACH

Steps:

• Season chicken with seasoning salt and pepper.
• Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken until crispy and cooked through (about 8 minutes each side, depending on thickness). Transfer to a plate; set aside.
• To the same pan or skillet, add the bacon and fry until crispy. Transfer to plate, set aside. Drain some of the bacon fat, leaving about 2 tablespoons.
• Heat butter in the pan and sauté onion until transparent. Sauté garlic, parsley, thyme and rosemary for about 1 minute until fragrant.
• Add in the white wine to deglaze the pan while scraping up any bits from the bottom of the pan; simmer for 3-4 minutes or until wine has reduced by half.
• Pour in cream and Dijon, mix through and bring to a simmer. Reduce heat and cook gently for a further minute to allow the sauce to thicken.
• Add the Parmesan and allow to melt through the sauce. Season with bullion powder and pepper, to taste.
• Add the spinach and allow to wilt. Return chicken to the skillet. Top with the crispy bacon. Sprinkle with extra herbs if desired. Serve immediately.

HERB CHICKEN WITH MUSTARD SAUCE

Steps:

• In a shallow bowl or large resealable plastic bag, combine the first six ingredients. Dip chicken in buttermilk, then coat with crumb mixture. Place in a single layer in a greased 13-in. x 9-in. baking dish. Sprinkle with remaining crumbs. Bake, uncovered, at 375° for 25-30 minutes or until juices run clear. Meanwhile, for the sauce, bring broth and cornstarch to a boil in a small saucepan. Stir in mustard; simmer for 3 minutes. Add sour cream; heat through, stirring constantly (do not boil). Serve over chicken.

CHICKEN WITH CREAMY DIJON HERB SAUCE

Steps:

• 1. MIX broth, mustard, cream cheese and herbs until well blended; set aside. 2. COOK chicken in hot oil in nonstick skillet until browned on both sides, about 15 min. 3. STIR in mustard sauce and garlic. Simmer over medium heat 3 to 5 min. until sauce thickens slightly and flavors are blended. Tip: Substitute 2 tbsp. prepared pesto sauce for the herbs.

CHICKEN WITH CREAMY DIJON HERB SAUCE

Steps:

• Heat oil in large nonstick skillet. Cook chicken 10 minutes until golden on both sides.
• Add onion and cook 1 minute.
• Stir in broth, mayonnaise and mustard. Heat to a boil. Simmer, stirring 4 minutes until sauce thickens slightly. Stir in herbs.
• Serve with your favorite sides.
• TIPS: Try this sauce as a cheater's hollandaise on eggs benedict or steamed asparagus. Replace chicken with pork chops.

CREAMY DIJON CHICKEN

Steps:

• Slice chicken breasts into thin cutlets that are an even thickness. (I like to do this at a slight angle so that the cutlets are about 3 to 4 inches across but fairly thin.)
• Season the chicken with salt and pepper.
• Heat a large skillet over medium heat. Add oil and swirl to coat the bottom of the pan.
• Transfer chicken to the hot pan (if it won't all fit in a single layer, cook the chicken in batches, adding some more oil between batches).
• Cook chicken on both sides until deep golden brown and cooked through, 5 to 7 minutes total. Set chicken aside. Return pan to heat.
• Add butter, garlic, and dried thyme to the heated pan and saute until garlic is fragrant, about 1 minute.
• Add wine to pan, scraping up any browned bits on the bottom of the pan. Simmer for 1 minute.
• Add stock and bring to a simmer. Simmer until liquid reduces by about half, 3 to 4 minutes.
• Whisk in mustard, creme fraiche, lemon juice, and a pinch of additional salt. If you'd like a thicker sauce, continue cooking it down, stirring constantly, until it reaches your desired thickness (this should just take an additional minute or two).
• Return chicken to the skillet and spoon sauce over top.
• Remove pan from heat and sprinkle with parsley. Top with some fresh cracked black pepper.
• Serve over spaghetti, rice, or roasted potatoes.

CHICKEN WITH CREAMY DIJON HERB SAUCE

Steps:

• Flatten chicken breasts to about an even 1/2 inch thickness. Season chicken with salt, pepper, dry herbs if using) and garlic powder. Mix broth, mustard, cream cheese, and fresh herbs (if using), blend well and set aside. Cook chicken in hot oil in nonstick skillet until browned on both sides. Stir in mustard sauce and simmer over medium heat for 3-5 minutes. Recipe can also be baked.

SAUTEED CHICKEN IN MUSTARD AND HERB SAUCE

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.