Lemon Mustard Chicken With Chive Mashed Potatoes Recipes

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GRILLED LEMON MUSTARD-RUBBED CHICKEN



Grilled Lemon Mustard-Rubbed Chicken image

Provided by Anne Burrell

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 18

1 cup Dijon mustard
2 tablespoons finely chopped fresh rosemary
1 teaspoon crushed red pepper flakes
1 to 2 tablespoons extra-virgin olive oil
4 Meyer lemons, 2 zested and juiced and 2 halved
1 chicken, cut into 8 pieces
Kosher salt
Grilled Corn Salad, recipe follows
3 ears corn, shucked
2 Roma tomatoes, medium dice
1/2 cucumber, medium dice
1/2 cup crumbled Cotija cheese
1/2 red onion, finely chopped
1/2 cup fresh cilantro, roughly chopped
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
Juice of one lime
Kosher salt

Steps:

  • Combine the mustard, rosemary, red pepper flakes, lemon juice and lemon zest in a small bowl. Add the olive oil to the mustard mixture to loosen it. Paint this mixture generously all over the chicken and let sit for up to 2 hours at room temperature or overnight in the refrigerator. If you have any of the mustard mixture left over, save it for repainting while the chicken is cooking.
  • Preheat the grill to medium (you want the chicken to cook on the grill as long as possible without burning to develop lovely crispy, tasty skin). Brush off any crud on the grill with a wire grill brush and run an oiled towel over the grill to pick up any bits of loosened crud. Season the chicken lightly with salt and arrange gently on the grill, skin-side down, and cook until the skin has started to brown and crisp, 5 to 6 minutes. If the chicken flares up, move it to a cooler part of the grill; you don't want sooty film on the chicken (it won't taste good).
  • Once the chicken has started to brown and crisp, it's a good idea to close the grill to allow the heat to cook the chicken from all directions. You want to cook the chicken skin-side down for a total of 10 to 12 minutes, then turn it over and cook it until an instant-read thermometer registers 165 degrees F, another 10 to 12 minutes. If you're using a grill pan, you can transfer the chicken to a 375 degree F oven when it's ready to flip so it can finish cooking. If there is leftover mustard mixture, use it to paint the skin of the chicken, up to 5 minutes before the end of cooking.
  • When the chicken is nearly done, place the lemon halves on the grill cut-side down and leave them alone until brown and caramelized, 5 to 6 minutes. (These will smell great while they're grilling!)
  • Remove the chicken from the heat. Serve with the grilled lemon for extra lemony goodness and the Grilled Corn Salad.
  • Heat a grill or grill pan to medium-high. Grill the corn on all sides until grill marks appear, about 10 minutes. Remove from the heat and allow to cool until manageable. Slice the kernels off the cob and add to a medium bowl. Add the tomatoes, cucumber, cotija and red onion. Stir gently until just combined. Add the cilantro, olive oil, red wine vinegar and lime juice. Stir to combine. Taste and season with salt as needed.

LEMON MUSTARD CHICKEN



Lemon Mustard Chicken image

The chicken is brushed with a lemon and mustard sauce, rolled in bread crumbs, and baked. Serve on a warm platter with sliced lemons and limes and chopped parsley for an elegant presentation.

Provided by CHRISTYJ

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Yield 6

Number Of Ingredients 13

5 tablespoons lemon juice
5 tablespoons fresh lime juice
4 tablespoons prepared mustard
6 chicken thighs
¾ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon curry powder
¼ teaspoon dried oregano
1 tablespoon lemon zest
1 cup dried bread crumbs
6 tablespoons butter
1 lemon - sliced, for garnish
1 tablespoon chopped fresh parsley, for garnish

Steps:

  • Combine lemon and lime juices with the prepared mustard. Brush over chicken. Set aside.
  • Combine bread crumbs, salt, pepper, curry powder, oregano, and grated lemon peel. Roll chicken in crumb mix, coating well.
  • In a heavy baking pan or iron skillet, melt butter or margarine over medium heat. Place chicken in pan, skin side down.
  • Place in a preheated 350 degree F (175 degree C) oven. Bake, uncovered, for 20 minutes. Turn chicken and bake until tender, about 30 more minutes. Serve on a warm platter with sliced lemons and chopped parsley, if desired.

Nutrition Facts : Calories 389.7 calories, Carbohydrate 18 g, Cholesterol 109.5 mg, Fat 27.3 g, Fiber 2.3 g, Protein 19.6 g, SaturatedFat 11.6 g, Sodium 693.8 mg, Sugar 1.8 g

LEMON-MUSTARD CHICKEN WITH CHIVE MASHED POTATOES



Lemon-Mustard Chicken with Chive Mashed Potatoes image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds Yukon gold potatoes, peeled and quartered
Kosher salt
1/2 cup sour cream
3 tablespoons unsalted butter, at room temperature
2 tablespoons chopped fresh chives
Freshly ground pepper
8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
1 tablespoon dijon mustard
Juice of 1 lemon
2 cloves garlic, grated
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh thyme
1 bunch broccolini, trimmed

Steps:

  • Preheat the oven to 450 degrees F. Put the potatoes in a saucepan and cover with cold water; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, 15 minutes. Reserve 1/4 cup cooking water, then drain the potatoes; return to the pot. Add the sour cream, butter and reserved cooking water and mash with a masher or fork. Stir in the chives and season with salt and pepper. Cover to keep warm.
  • Meanwhile, place the chicken skin-side up on a rimmed baking sheet; season with salt and pepper. Bake 20 minutes; remove from the oven.
  • Mix the mustard, lemon juice, garlic, 2 teaspoons olive oil and the thyme; brush on the chicken and push to the sides of the pan. Toss the broccolini with the remaining 1 teaspoon olive oil in the middle of the pan; season with salt and pepper. Bake until the chicken is cooked through and the broccolini is tender, 10 minutes. Serve with the potatoes.

CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE



Chicken Breasts with Chive and Mustard Sauce image

Provided by Michael Lomonaco

Categories     Chicken     Herb     Mustard     Poultry     Sauté     Wheat/Gluten-Free     Dinner     Chive     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 10

2 tablespoons unsalted butter
Four 8-ounce skinless, boneless chicken breasts, slightly pounded, and flattened
Fine sea salt and freshly ground pepper
3 tablespoons chopped shallots
1/2 cup brandy, apple brandy, pear brandy, or Kentucky bourbon
1/2 cup dry white wine
3 tablespoons Dijon mustard
1 1/2 cups homemade chicken stock, or store-bought low sodium chicken broth
1/2 cup heavy cream
3 tablespoons minced fresh chives

Steps:

  • 1. Heat the butter in a wide, heavy-bottomed sauté pan until it begins to melt and foam. Season the chicken with salt and pepper. Add the breasts to the pan and brown them on one side, 6 to 8 minutes. Turn them over and cook them until well browned on the other side, about 6 more minutes. The chicken is done when it is firm to the touch and the juices run clear. Transfer the chicken to a plate and cover with foil to keep warm.
  • 2. Add the shallots to the same pan and sauté until softened but not browned, about 2 minutes. Lower the heat, move the pan away from the flame, lean away from it, and carefully pour in the brandy, taking care not to let it flame. (If it does flame, cover with a pot lid until the brandy cooks out.) Continuing to be mindful of potential flare-ups, return the pan to the stove and let the brandy evaporate over low heat.
  • 3. Add the wine to the pan, raise the heat to high, and bring it to a boil. Whisk in the mustard and let reduce for 1 minute. Pour in the broth and cook for 2 to 3 minutes more.
  • 4. Stir in the cream and bring just to a boil. Stir in the chives. Return the chicken breasts to the pan and simmer gently until the stock has reduced and thickened slightly, 4 to 5 minutes.
  • 5. To serve, put 1 chicken breast in the center of each of 4 plates and spoon some sauce over the top.
  • Your Nightly Specials Instead of chicken, use small beefsteaks or pork loin chops. Cooking time will vary based on thickness and desired doneness, but will be about 2 minutes more per side than the chicken.
  • For a spicier sauce, add 1 teaspoon hot, dry, English mustard to the sauce along with the Dijon.

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