Chickenwithmustardpansauce Recipes

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CHICKEN WITH MUSTARD PAN SAUCE



Chicken With Mustard Pan Sauce image

An incredibly tasty chicken dish with a lovely creamy sauce that simply cannot be beat! Let me know how you like it! It's a favorite at our house! :) Tip: Don't panic if the wine flames when you add it. It's fine, just step back and shake the pan, and the flame will quickly die down.

Provided by SuzieQ in Fairfax

Categories     One Dish Meal

Time 28m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless chicken breasts (halved, with skin, about 2 lbs)
2 tablespoons vegetable oil
1/2 cup white wine
1 1/2 cups chicken broth
1 tablespoon all-purpose flour
2 tablespoons water
2 tablespoons whole grain mustard
1 tablespoon unsalted butter (optional)
salt
pepper

Steps:

  • Preheat oven to 350 degrees.
  • Heat a large skillet over medium high heat. Pat chicken dry . Season with salt and pepper. Add the oil to the hot pan and swirl to evenly coat. Lay chicken in pan skin side down; cook without moving the pieces until the skin crisps and browns, about 5 minutes. Flip chicken and cook about another 3 minutes. Transfer to a baking dish, skin side up, and bake until cooked through, about 10 minutes.
  • Pour the wine into the hot skillet. Use wooden spoon to scrape up the brown bits in the bottom of the pan. Boil until almost all the wine evaporates and it gets a little syrupy, about 3 minutes. Add the broth and bring to a boil.
  • Mix the flour and water together to make thin paste. Whisk the paste and mustard into the broth and boil until the sauce thickens, 1 to 2 minutes more. Remove the pan from the heat. Swirl in the butter, if using, to give the sauce a little richness. Season with salt and pepper to taste. Pour the sauce on top and serve.

CHICKEN WITH MUSTARD SAUCE (CREAMY & DELICIOUS!)



Chicken with Mustard Sauce (creamy & delicious!) image

This chicken with mustard sauce is an easy and elegant one pan meal. The amazing creamy dijon sauce with rosemary will have you wanting to lick your plate clean!

Provided by Rachel Gurk

Categories     One Pan

Time 45m

Number Of Ingredients 13

4 boneless skinless chicken breasts (1 1/2 - 2 pounds total)
1/4 teaspoon kosher salt
1/8 teaspoon coarse ground black pepper
1 tablespoon oil ((vegetable, canola or grapeseed))
1 medium shallot, finely diced
1 teaspoon finely chopped fresh rosemary
1 large clove garlic, minced (about a teaspoon)
1 tablespoon all-purpose flour
1/2 cup dry white wine ( (not sweet wine))
3 tablespoons grainy Dijon mustard
1 cup unsalted or reduced sodium chicken stock
1/2 cup heavy cream
Optional: fresh chives or parsley for garnish

Steps:

  • Preheat oven to 400ºF.
  • Trim chicken and sprinkle both sides with salt and pepper.
  • Add oil to a large oven safe skillet over medium heat. When oil is hot, place chicken in skillet. Cook for 3-4 minutes or until golden brown and it removes easily from the pan (it shouldn't stick). Flip each piece over and cook for another 3-4 minutes.
  • Place the pan in the oven and bake for 10 minutes or until the internal temperature of the chicken breasts reaches 165ºF when checked with an instant-read thermometer in the thickest portion of the meat.
  • Remove chicken from the pan and place it on a plate. Cover with foil.
  • Return pan to burner over medium heat.
  • Add shallots and cook for 3-4 minutes or until softened. Add rosemary and garlic and cook, stirring constantly, for 1 minute or until garlic is fragrant. Stir in flour and cook for 1 minute, stirring constantly.
  • Whisk or stir in wine while scraping all the brown bits off the bottom of the pan. Continue to cook for 1-2 minutes or until slightly reduced.
  • Add mustard while whisking, and then add chicken broth while whisking.
  • Cook for 5-6 minutes or until thickened slightly. Whisk in cream and cook for 5 minutes, stirring frequently, or until thickened. Return chicken to pan to coat in sauce (or drizzle sauce over chicken) and serve immediately, garnished with fresh parsley or chives if desired.

Nutrition Facts : Calories 445 kcal, Carbohydrate 6 g, Protein 51 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 185 mg, Sodium 567 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 10 g, ServingSize 1 serving

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

PAN-SEARED CHICKEN WITH MUSTARD SAUCE



Pan-Seared Chicken With Mustard Sauce image

A delicious recipe DH and I tried from Williams-Sonoma, which is perfect for a busy night, as there is virtually no prep! The mustard cream sauce is very flavorful.

Provided by Dr. Jenny

Categories     Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves (about 1.5-2 lb total)
salt, to taste
fresh ground pepper, to taste
3 tablespoons unsalted butter
1 teaspoon mustard seeds
1/3 cup dry white wine
1/3 cup chicken broth
1/4 cup heavy cream
2 tablespoons Dijon mustard

Steps:

  • Place chicken between 2 sheets of waxed paper. Using meat mallet, lightly pound chicken until it is 1/2 inch thick. Season generously with salt and pepper.
  • In a large fry pan over medium-high heat, melt butter. Add chicken breasts, and cook, turning once, until golden on both sides and opaque throughout, 8-10 minutes total. Transfer chicken to a separate plate.
  • Keep the pan on medium-high heat, and stir mustard seeds into the pan drippings. Cook, stirring for about 15 seconds. Add the wine and broth and bring to a simmer.
  • Reduce heat to medium and cook, stirring until slightly reduced, 1-2 minutes.
  • Stir in cream and mustard and cook for 1 minute to blend the flavors.
  • Return chicken breast halves and any accumulated juices to the pan, reduce heat to medium, and simmer for about 1 minute. Season with salt and pepper.
  • Slice the chicken and divide among dinner plates. Drizzle with sauce and serve immediately.

Nutrition Facts : Calories 289.1, Fat 17.8, SaturatedFat 9.6, Cholesterol 118.8, Sodium 292, Carbohydrate 1.6, Fiber 0.3, Sugar 0.4, Protein 26.3

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