Dijon Chicken Breasts With Vermouth 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.

DIJON CHICKEN BREASTS

Steps:

• Pound chicken to 1-inch thick and season with salt and pepper.
• Heat olive oil over medium-high heat in a large skillet and cook chicken for 5-6 minutes per side, or until browned and the chicken reaches 165°F. Remove chicken from the pan and set aside lightly covering with foil.
• Add butter and garlic to the pan. Cook just until fragrant, about 30 seconds.
• Stir in white wine, making sure to scrape up any browned bits from the bottom of the pan. Simmer until the wine is reduced by half, about 3 minutes.
• Whisk in remaining ingredients and simmer for 2-4 minutes or until slightly thickened.
• Add chicken back to the pan along with any juices and cook just until heated through, about 2 minutes.

"DIJON" CHICKEN BREASTS WITH VERMOUTH

Steps:

• 1) Sprinkle breasts all over with salt and pepper to taste.
• 2) Heat olive oil in a large skillet over med heat and add the breast pieces, top side down.
• 3) Cook until nicely browned (approx 5 mins).
• 4) Turn the chicken breasts and continue cooking, turning occasionally until fully cooked. Remove from pan and tent with aluminum foil.
• 5) Add a little more oil, then scatter shallots. Cook briefly, then add the vermouth, deglazing pan and cooking until vermouth is almost evaporated.
• 6) Pour in cream, then stir in mustard until well blended.
• 7) Lay chicken on bed of cooked orzo (if desired) and spoon sauce over all.

CHICKEN BREASTS DIJON

Steps:

• Heat oven to 400 degrees.
• Spray a 13x9x2 inch pan with nonstick cooking spray, set aside.
• In small dish, mix the mustard, oil and wine.
• Place the chicken in pan and brush with mustard mixture.
• Sprinkle with pepper and mustard seed.
• Bake uncovered about 30 minutes or until juice of chicken is no longer pink when center of thickest pieces are cut.
• Transfer to serving dish and garnish with fresh parsley.

CHICKEN VERMOUTH

Steps:

• Heat a nonstick skillet until very hot.
• Reduce the heat to medium high, add olive oil.
• Add the onion and saute until the onion begins to brown.
• Add the garlic to the onion and stir.
• Wash, dry and cut chicken into bite sized chunks.
• Add to the pan and brown chicken on all sides.
• Add the lemon rind,vermouth, cinnamon and 1/4 cup of the chicken broth (4 T) to the pan.
• Cover and cook over low heat until the chicken is cooked through.
• Stir the remaining TBS of chicken broth into the cornstarch, and mix to a smooth paste; stir into the pan.
• Add the yogurt, salt and pepper and mix well.
• Heat on low for about two more minutes.

DIJON CHICKEN BREASTS

Steps:

• Combine first 5 ingredients in heavy large skillet. Bring to gentle simmer over medium-low heat. Add chicken and season with pepper. Cover and poach until chicken is just cooked through, about 20 minutes. Transfer chicken to platter. Boil liquid in skillet until reduced to sauce consistency, about 2 minutes. Pour sauce over chicken and serve.