Herbed Chicken Grey Poupon Recipes

CHICKEN SUPREME DIJON

Steps:

• In large skillet, cook chicken in butter.
• Remove to heated platter.
• Keep warm.
• To drippings in pan, add garlic, onion and mushrooms.
• Cook, stirring, until onion is tender.
• Stir in mustard and heavy cream.
• Simmer, stirring, until sauce is slightly thickened.
• Add chicken, turning to coat in sauce.
• Serve over rice.

DIJON-CRUSTED CHICKEN CUTLET SANDWICHES

Steps:

• For the chicken: Put 1 chicken breast between two pieces of parchment or wax paper. Using a meat mallet (or the bottom of a heavy skillet), pound the chicken breast until it is 1/2 inch thick. Repeat with the remaining chicken breasts.
• Line a baking sheet with paper towels. Add the panko to a shallow dish.
• Brush the mustard on the pounded chicken cutlets with a pastry brush to coat both sides. Press each one into the panko, turning to coat well on all sides.
• Melt 1 tablespoon of the butter in 1/4 cup of the olive oil in a large skillet over medium heat. Add 2 of the cutlets and cook, undisturbed, until golden brown, 4 to 5 minutes. Flip the cutlets once and continue cooking until golden and cooked through, 3 to 4 minutes more. Transfer the cutlets to the prepared baking sheet and immediately season with salt.
• Wipe out the skillet and repeat the cooking process with the remaining 1/4 cup olive oil, 1 tablespoon butter and 2 cutlets.
• For the slaw: Place the celery seeds in a small skillet over medium heat and cook, stirring, until toasted and fragrant, 1 to 2 minutes. Whisk together the mayonnaise, mustard, sugar, lemon juice, toasted celery seeds, 1/4 teaspoon salt and 1/8 teaspoon pepper in a large bowl. Add the red cabbage, green cabbage, scallions and parsley to the bowl and toss well to combine.
• For assembly: Position an oven rack 3 to 4 inches from the broiler unit, and preheat the broiler to high. Split the brioche buns and toast until golden brown, 1 to 2 minutes. Slice each chicken cutlet in half crosswise.
• Spoon a portion of the slaw onto each of the bottom buns. Stack the halved chicken cutlets on top of the slaw. Add the pickles and top buns and serve.

ONE-PAN CREAMY MUSTARD CHICKEN

Steps:

• Pat the chicken thighs dry with paper towels. Combine the 1/4 cup mustard with the paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
• Brush the mustard mixture on the chicken thighs with a pastry brush, coating them on both sides.
• Melt 2 tablespoons of the butter in a large skillet or cast-iron skillet over medium heat. Add the chicken thighs in a single layer. Cook until browned on one side, then flip once and brown the other side, about 10 minutes total. (If necessary, brown the chicken thighs in batches to avoid overcrowding the skillet.) Transfer the chicken to a plate, leaving the drippings in the skillet.
• Increase the heat to medium-high. Carefully add the wine to the skillet and simmer, scraping up any browned bits with a wooden spatula, until the liquid has reduced by half, about 2 minutes.
• Reduce the heat to medium-low and add the remaining 1 tablespoon butter. When it melts, whisk in the flour and cook, whisking constantly, for 1 minute. (The mixture will be very thick.)
• Whisk in the chicken broth, heavy cream, the 2 tablespoons thyme and the remaining 1 tablespoon mustard.
• Return the chicken thighs and any accumulated juices to the skillet, arranging them in a single layer, and cook until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 5 to 7 minutes.
• Transfer the chicken to serving plates, spoon the sauce on top and sprinkle with thyme. Serve with French bread, for dipping.