Dijon Chicken And Rice Recipes

DIJON-BAKED CHICKEN WITH RICE AND BROCCOLI

Steps:

• The night before: Unravel thighs to flatten and scrunch together in a large shallow oven-safe pan. Combine the following in a small mixing bowl in this order: spices, honey, Dijon mustard, soy sauce, and hot chili sauce. Stir. Pour evenly over chicken. Flip the chicken around with a fork until each piece is well coated. End by making sure the rough side of the thigh is down. Cover with plastic wrap and refrigerate overnight.
• The next day: Preheat oven to 350 degrees F.
• Combine rice and water in a larger oven-safe pot. Stir. Cover and place in preheated oven.
• Turn chicken over with a fork. Place in preheated oven, beside rice. Set timer for 50 minutes. About halfway through the cooking time for chicken, I like to flip the chicken over again. When the timer rings for chicken, turn off heat but leave it in the oven.
• Rinse broccoli in colander. Place in a microwave-safe pot or casserole dish with lid. Cover, then microwave at high for 5 minutes. When timer rings, add seasoning mix to broccoli.

DIJON CHICKEN AND RICE

Steps:

• 1. Using mallet, flatten chicken breast halves to make them thin. Set aside on plate. Add flour, salt and pepper to a flat plate. Put Dijon mustard in a small bowl. Set both next to the plate holding the chicken for easy preparation. Cook rice and set aside to stay warm. Add salt, pepper and butter to taste for your preference. Heat olive oil and butter in large skillet to a medium heat. Pick up the chicken breast and lightly coat the chicken on both sides with the Dijon mustard. I like to use the back of a spoon as it makes for a light coat. Then, place the chicken in the flour to lightly cover both sides. Place chicken in skillet and saute about 4 minutes on each side, being sure that the chicken has cooked thoroughly with a light brown color. Add the garlic to the pan just before removing the chicken to soften. Remove the chicken to a warmed plate, or place in preheated 200 degree oven to keep warm. Do not drain skillet, leaving the garlic in the pan.
• 2. Add the 1/2 pint of whipping cream to the skillet, stirring constantly to incorporate the chicken particles and garlic. As it begins to bubble, add the remaining Dijon mustard and parsley. Stir until all mustard has melted and has been incorporated into the cream. At this point, taste for seasoning.
• 3. Remove chicken from the warmed plate and add each chicken breast to the skillet containing the Dijon mustard sauce. Spoon sauce over chicken to incorporate the flavors for about 2 minutes. Turn heat off and prepare plates for serving. On warmed dinner plates, add 1/2 cup cooked rice, place a chicken halve on top, and add a little of the sauce over the top. Sprinkle with the chopped green onion. Serve with your favorite green vegetable.

DIJON BAKED CHICKEN WITH RICE AND BROCCOLI

Steps:

• Unravel thighs to flatten and scrunch together in a large shallow oven-safe pan.
• Combine the following in a small mixing bowl in this order: spices, honey, Dijon mustard, soy sauce and hot chili sauce. Stir.
• Pour evenly over chicken. Flip the chicken around with a fork until each piece is well coated. End by making sure the rough side of thigh is down.
• Cover with plastic wrap and refrigerate overnight.
• Preheat oven to 350 F.
• Combine rice and water in a large oven-safe pot. Stir.
• Cover and place in pre-heated oven.
• Turn chicken over with a fork. Place in preheated oven beside rice.
• Set timer for 50 minutes.
• About halfway through the cooking time for chicken, flip the chicken over again.
• When timer rings for chicken, turn off heat, but leave it in the oven.
• Place broccoli in microwave-safe pot or casserole dish with lid.
• Cover, then microwave at high for 5 minutes.
• Add spice to broccoli.

HONEY DIJON CHICKEN AND RICE

Steps:

• In large skillet melt butter. When melted add chicken and onion, brown chicken stirring occasionally.
• Add rice and seasoning packets plus remaining ingredients, EXCEPT sour cream.
• Bring to a boil than cover and simmer for 5 minutes on reduced heat. Add sour cream and serve.

QUICK LEMON DIJON CHICKEN

Steps:

• Place chicken in a skillet over medium heat. Pour in lime and lemon juices, and stir in Dijon, black pepper, and Creole-seasoning. Cook, turning chicken occasionally, until the chicken pieces are done, about 15 minutes.

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.

QUICK DIJON CHICKEN

Steps:

• In a small bowl, combine salad dressing and mustard; set aside. In a large skillet, cook chicken in butter over medium heat for 4-5 minutes on each side or until chicken juices run clear. Remove and keep warm. , Add wine to skillet; cook over medium heat for 2 minutes, stirring to loosen browned bits from pan. Whisk in mustard mixture; cook and stir until blended and heated through. Serve with chicken and rice.

CHICKEN MUSHROOM DIJON

Steps:

• Pour milk into a wide, shallow bowl. Spread flour into a separate wide, shallow bowl. Dip each chicken breast half into milk to coat; move to the dish with the flour and press chicken into flour to coat entirely.
• Heat oil in skillet over medium-high heat. Fry chicken in hot oil until golden brown, about 3 minutes per side. Remove chicken to a plate; drain fat from the skillet and return to medium-high heat.
• Melt butter in the skillet. Saute mushrooms in hot butter until softened, about 2 minutes. Pour white wine over the mushrooms. Stir gravy, half-and-half, and mustard with the mushrooms; season with salt and pepper. Bring the liquid to a simmer and cook for 2 minutes.
• Return chicken to the skillet and cook until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).