Grilled Mustard Chicken With Creamy Walnut Sauce Recipes

WALNUT CRUSTED CHICKEN WITH A CREAMY MUSTARD SAUCE

Steps:

• Heat the oven to 350 degrees. Begin by placing the walnuts in a blender and blend on the chop setting until the walnuts are evenly crumbled into small pieces.
• Pour the crumbled walnuts into a shallow bowl, and crack the egg into another. Use a fork to beat the egg.
• Dredge the chicken in the walnuts, lightly pressing the nuts into the chicken to help them stick. Then dredge in the egg, and dunk in the walnuts again.
• Melt 1/2 tablespoon of butter in a skillet over medium heat. Add the chicken and cook for 3-4 minutes until the nuts have browned. Then flip the chicken, add the butter and cook for another 3-4 minutes.
• Place the chicken on a baking sheet and bake for 10 minutes while to prepare the sauce.
• Prepare the sauce by melting the remaining butter in a saucepan over medium heat. Whisk in the flour, and let the butter and flour mixture cook for 1 minute while whisking.
• Add the milk and whisk it into the flour mixture. Bring to a slow and steady boil, and let boil for 1 minute while whisking constantly. Then add the mustard and stir until incorporated into the sauce.
• I also sautéed some mushrooms and roasted diced butternut squash. I filled bowls with spinach, topped it with the mushrooms, the squash, and some dried cranberries. Then I added the chicken and poured the sauce over.

GRILLED MUSTARD CHICKEN WITH CREAMY WALNUT SAUCE

Steps:

• Preheat the grill to medium low.
• Place the walnut cream sauce ingredients in a blender and blend on high until everything is smooth and creamy. Season to taste with salt and pepper.
• Rub the chicken legs evenly with the mustard. Sprinkle the chicken with sea salt, parsley, and thyme. Place the chicken legs skin side up on the bbq and let them grill for 15 minutes. Flip the chicken legs over and let them cook for another 5-8 minutes, or until the chicken reaches an internal temperature of 165 degrees.
• Toss the green beans with olive oil and sea salt. Pop them on the grill once the chicken has been on for 15 minutes. Let them grill for 5-8 minutes, or until they are tender but still crisp and they have many have grill marks on them. Toss them with dijon mustard and serve immediately.
• To serve, drizzle the chicken with the walnut mustard sauce and sprinkle some chopped walnuts over the top and the green beans on the side.

DELIGHTS OF DIJON - GRILLED WALNUT-MUSTARD CHICKEN

Steps:

• Preheat the grill to medium low.
• Place all of the walnut cream sauce ingredients in a blender and blend on high until it everything is smooth and creamy. Season to taste with sea salt and freshly cracked pepper.
• Rub the chicken legs evenly with the Maille white wine mustard. Sprinkle the chicken with sea salt, parsley and thyme. Place the chicken legs skin side up on the bbq and let then grill for 15 minutes. Flip the chicken legs over and let them cook for another 5-8 minutes, or until the chicken reaches an internal temperature of 165 degrees.
• Toss the green beans with the olive oil and sea salt. Pop them on the grill once the chicken has been on for 15 minutes. Let them grill for 5-8 minutes, or until they are tender but still crisp and they have many have grill marks on them. Toss the beans with the Maille on-tap white wine mustard an serve immediately.
• To serve: Drizzle the chicken with the walnut mustard sauce and sprinkle some chopped walnuts over top and the green beans on the side.

ROASTED CHICKEN WITH CREAMY WALNUT SAUCE

Steps:

• Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss together the chicken, cumin, paprika, 1 tbsp olive oil and seasoning. Cook for 40 mins until the chicken is crisp and cooked through.
• Meanwhile, tear up 1 pitta bread and place in a small bowl. Pour over a couple of tbsp chicken stock and leave to soak. Dry-fry the walnuts in a frying pan for about 3 mins until golden and toasted. Set aside. Heat the remaining oil in the pan and cook the onion and garlic until softened. Place the softened pitta bread, onion mixture and most of the nuts into a blender. Pour over the rest of the chicken stock and whizz together until a rough paste forms. Return the mixture to the pan. Add the cream and lemon juice, season and keep warm.
• When the chicken is cooked, arrange on a platter. Stir the coriander through the sauce and spoon into a bowl. Roughly chop the remaining walnuts and scatter over the chicken. Toast the pittas, cut into wedges and serve alongside

WALNUT CHICKEN WITH DIJON CREAM SAUCE

Steps:

• Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. In small bowl, mix melted butter and garlic powder. In shallow dish, mix bread crumbs, flour, walnuts, sesame seed, 1 teaspoon salt and 1/2 teaspoon pepper. Brush both sides of chicken with garlic butter; coat with bread crumb mixture.
• In 12-inch skillet, heat 1 tablespoon each of the butter and oil over medium heat until butter is melted. Add 3 chicken breasts; cook 8 to 12 minutes, turning once, until no longer pink in center. Remove from skillet to serving platter; cover to keep warm. Repeat with remaining 1 tablespoon each butter and oil and remaining 3 chicken breasts.
• Meanwhile, in 1-quart saucepan, stir sauce ingredients with whisk until blended. Heat to simmering; cook 10 minutes or until mixture thickens slightly and coats the back of a spoon. Serve chicken with sauce.

GRILLED CHICKEN WITH CREAM SAUCE

Steps:

• In a small skillet, saute mushrooms in butter until tender. In a microwave-safe bowl, whisk soup mix and water until smooth. Microwave, uncovered, on high for 2 minutes, whisking occasionally. Stir in mushrooms and set aside. , Cook spaghetti according to package directions. Meanwhile, sprinkle 1/8 teaspoon pepper and seasoned salt over both sides of chicken. Grill, covered, over medium heat for 5-7 minutes on each side or until juices run clear. , In a nonstick saucepan, combine the cream, wine or broth, onion, garlic, mushroom mixture and remaining pepper. Bring to a boil, stirring occasionally. Combine cornstarch and cold water until smooth; stir into cream sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain spaghetti; top with chicken and sauce.

MUSTARD LOVER'S GRILLED CHICKEN

Steps:

• In a small saucepan, melt butter over low heat. Stir in the mustard, vinegar, salt, pepper, garlic and hot pepper sauce. Cook and stir until heated through; remove from the heat. , Grill chicken, covered, over medium heat, turning occasionally, for 20 minutes. Brush with sauce. Continue basting and turning chicken several times for an additional 10 minutes or until a thermometer reads 180°.

GRILLED CHICKEN WITH MUSTARD SAUCE

Steps:

• To make Basil Butter: In small saucepan, melt the butter or margarine over low heat. Stir in 1 teaspoon garlic powder, the basil, and the 3/4 teaspoon onion powder. Set aside.
• To make the Mustard Sauce: Stir together all ingredients in a small bowl. Refrigerate sauce until you are ready to serve.
• To prepare the chicken: Trim any fat, rinse and pat dry. Place each breast between two pieces of plastic wrap. Working from the center to the outer edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap.
• Grill the chicken for 10 to 12 minutes or until the chicken is tender and no longer pink. Halfway through the grilling, turn the chicken over and generously brush each with the Basil Butter Sauce. Serve the chicken with the mustard sauce.
• I have always served the Mustard Sauce cold, however, it can be served warm. After mixing, place it in a small sauce pan and cook and stir until heated through. Keep warm until serving.
• I uaually double the sauce recipe to have extra on hand. It is excellent on ham and roast beef as well.

WALNUT CHICKEN WITH MUSHROOMS IN CREAMY MUSTARD SAUCE

Steps:

• Mix together 1/2 cup of the chicken broth. 1/4 cup of the chopped walnuts, and 2 teaspoons minced garlic. Pour it in an 8x8 or 9x9 baking dish.
• Arrange chicken pieces in the the baking pan, turning to be sure all pieces are well coated with the nutty broth sauce. Season both sides of the chicken breasts with basil, salt and pepper. Place the pan in the refrigerator to marinate for about 1 hour. (If you're running short on time, it's OK to skip the 1-hour refrigeration step; just be sure the chicken is well coated on all sides with the nutty broth sauce.).
• Bake chicken breasts in the nutty broth sauce for about 30-45 minutes at 375 degrees, or until juice runs clear in the chicken.
• When chicken is about half done (about 15-20 minutes into the roasting time), saute the remaining 1/4 cup walnuts and remaining 1/2 cup broth in a skillet over medium heat for about 3-4 minutes. Add the sliced mushrooms, and stir, continuing to saute until the mushrooms are tender.
• In separate skillet, saute the remaining 2 teaspoons garlic in the butter for about 2 minutes over medium-low heat. Add the Dijon mustard and stir well. Add the cream and continue cooking, stirring constantly, until the sauce just begins to thicken.
• Pour the mustard sauce over the chicken breasts. Top with the nutty mushroom mixture.
• Sprinkle chopped green onions (scallions) over the top, if desired.
• NOTE: When I use extra thick chicken breasts, so they cook more thoroughly I cut a slit about 1 inch in depth in the side of each breast (to make a pocket) before placing it in the oven. I also chop the mushrooms (rather than just leave them sliced). Then, Step #6 would be to spoon the nutty mushroom mixture inside the pockets after the chicken breasts are fully cooked. Then pour sauce over the stuffed, cooked chicken breasts and top with chopped green onions. You might want to do this too, if the chicken breats are rather thick.

GRILLED CHICKEN WITH THREE-MUSTARD SAUCE

Steps:

• Combine both stocks and vermouth in heavy medium saucepan.
• Boil over high heat until reduced to 3/4 cup, about 25 minutes.
• Add all mustards and whisk to blend.
• Simmer until slightly thickened, about 3 minutes.
• Season sauce to taste with pepper.
• (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving).
• Prepare barbecue (medium-high heat) or preheat a broiler.
• Rub chicken breasts with garlic.
• Season with salt and pepper.
• Grill chicken until cooked through, about 4 minutes per side.
• Transfer chicken to plates. Spoon sauce over and serve.

CHICKEN WITH WALNUT SAUCE

Steps:

• Bring a pot of chicken stock or water to a boil (starting with stock will mean even more flavorful chicken and even better stock when you're done). Add the chicken, onions, carrots, celery, parsley stems, salt, and pepper; the liquid should just cover the chicken. Simmer, uncovered, over low heat, until the chicken is cooked through, about 30 minutes. Remove the chicken and cool to room temperature. Strain the stock and set aside.
• Put the bread in a bowl and saturate it with some of the stock. Squeeze any excess liquid out of the bread, then place it in a food processor with the parsley leaves, walnuts, garlic, and chile. Process until the walnuts are ground, then, with the machine running, pour in enough of the reserved stock to form a creamy sauce, about 2 cups. Reserve the remaining stock for another use.
• Season the sauce with salt and pepper. Carve the chicken and serve it with the sauce.
• Walnut Chicken Salad
• When the chicken is cooked, remove the meat from the bones and chop into small pieces; combine with enough of the sauce to create a chicken salad. Serve at room temperature.