Ginger Mustard Chicken Sauté Recipes

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GINGER MUSTARD CHICKEN SAUTé



Ginger Mustard Chicken Sauté image

I have had this recipe pre-DH and used to make it all the time and lost it in the move to Florida and found it again, today. It is easy to make and very flavorful. Easy for weeknights and delicious enough for company.

Provided by mandabears

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
1 1/2 cups chicken broth
2 teaspoons minced fresh ginger
4 teaspoons Dijon mustard
4 teaspoons grainy mustard
8 scallions, minced
salt & freshly ground black pepper
flour to dredge chicken breast

Steps:

  • Pound chicken breasts between plastic wrap until about 1 inch thick.
  • Dredge chicken with flour that has been seasoned with salt and pepper.
  • Spray skillet with cooking spray.
  • Heat on medium heat and cook chicken until golden brown on both sides.
  • Remove chicken from pan and set aside.
  • Increase heat to medium high.
  • Deglaze skillet by heating broth to boiling.
  • Scrape browned bits on bottom of pan into broth.
  • Add ginger to pan and cook, stirring frequently about 2 minutes.
  • Stir in mustards and scallions, cook for 30 seconds.

Nutrition Facts : Calories 166.3, Fat 4, SaturatedFat 0.8, Cholesterol 75.5, Sodium 535.3, Carbohydrate 3.3, Fiber 1.1, Sugar 1.1, Protein 27.9

GINGER CHICKEN SAUTé



Ginger Chicken Sauté image

Make and share this Ginger Chicken Sauté recipe from Food.com.

Provided by dicentra

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 chicken breasts, boneless and skinless
2 tablespoons soy sauce
1/4-1/2 teaspoon hot sesame oil
1 tablespoon minced fresh ginger
1 garlic clove, minced
1 tablespoon vegetable oil

Steps:

  • Place chicken in shallow baking dish. Add soy sauce, sesame oil, ginger and garlic. Turn chicken to coat well with seasonings.
  • In a large nonstick skillet, heat oil over medium high heat. Remove chicken from marinade; reserving marinade.
  • Add chicken to hot skillet and cook, turning, until lightly browned, 2-3 minutes.
  • Reduce heat to medium-low and stir in marinade. Cover and cook, turning 2-3 times until chicken is cooked through, 6-8 minutes.

SAUTEED CHICKEN BREASTS WITH FRESH HERBS AND GINGER



Sauteed Chicken Breasts with Fresh Herbs and Ginger image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 8

2 tablespoons vegetable oil, like soy or peanut
2 boneless, skinless chicken breast halves, about 6 ounces each
Kosher salt and freshly ground black pepper
Juice of 1/2 lime (about 1 tablespoon)
3 tablespoons chicken broth, homemade or low-sodium canned
2 teaspoons finely grated ginger
1/4 cup packed fresh basil leaves, torn
2 tablespoons packed fresh mint leaves, torn

Steps:

  • Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.
  • Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.
  • Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.

GINGER ME UP CHICKEN! LOW FAT HONEY & GINGER CHICKEN BREASTS



Ginger Me up Chicken! Low Fat Honey & Ginger Chicken Breasts image

This is a recipe I have been making for yonks now.....I first devised it about 18 years ago, when I was following Rosemary Connely's "Hip & Thigh Diet"!! It's a very easy low fat chicken dish, which can be pan fried or baked in the oven - I prefer the latter method, it's much easier! Serve it with a medley of gently steamed vegetables, rice or pasta. (NB: PLEASE note, one of the reviewers has stated that she cooked this in a crockpot!! I would NEVER suggest cooking this recipe in a crockpot, that's why it is NOT mentioned as a cooking method ANYWHERE in the recipe - only pan-fried or oven baked. Thanks! )

Provided by French Tart

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

4 large boneless skinless chicken breasts
2 tablespoons honey
1 -2 tablespoon Dijon mustard
4 tablespoons water
2 -3 teaspoons ground ginger or 1 tablespoon freshly ground gingerroot
2 -4 garlic cloves, peeled & crushed
salt, to taste
fresh ground black pepper, to taste
1/2-1 teaspoon cayenne pepper (optional)

Steps:

  • Preheat the oven to 180C or 350°F.
  • Select a sturdy oven dish - preferably non-stick.
  • Place the chicken breasts into the baking dish.
  • Mix the honey, mustard, water, ginger & crushed garlic (and cayenne pepper if using) together in a measuring jug.
  • Pour over the chicken breasts, easing them up slightly so the mixture runs underneath them.
  • Season with salt and freshly ground black pepper to taste and bake in the oven for 45 to 60 minutes.
  • Serve one chicken breast per person with some of the cooking sauce drizzled over the top of the chicken.
  • Garnish with chopped parsley & serve with a medley of steamed vegetables & pasta.
  • To pan fry, heat up a frying pan and add the chicken breasts - dry fry them briefly to give them a bit of colour and add the cooking sauce, mix well and cook for about 20- 30 minutes over a medium heat.
  • Serve as before.

Nutrition Facts : Calories 174.2, Fat 3.2, SaturatedFat 0.7, Cholesterol 75.5, Sodium 180.8, Carbohydrate 10, Fiber 0.3, Sugar 8.7, Protein 25.4

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