Salt Free Chicken In Lemon Mustard Sauce Recipes

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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

SALT-FREE CHICKEN IN LEMON-MUSTARD SAUCE



Salt-Free Chicken In Lemon-Mustard Sauce image

Provided by Florence Fabricant

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 cup sliced mushrooms
1 cup sliced onion
2 large cloves garlic, sliced
1 frying chicken, cut up
1 tablespoon grainy salt-free mustard
Juice of 1 lemon
3/4 cup dry white wine
Freshly ground black pepper
1 tablespoon sour cream mixed with 1/2 teaspoon cornstarch or 1 tablespoon creme fraiche
1 tablespoon minced fresh dill

Steps:

  • Heat the oil in a large skillet that has a cover. Add the mushrooms and saute over medium-high heat until they begin to brown. Add the onion and continue to saute until the onion has lightly browned. Stir in the garlic. Remove the ingredients from the pan, allowing as much oil as possible to remain in the pan.
  • Brown the chicken in the oil remaining in the pan. Remove the pieces as they brown. When all the chicken has browned and is out of the pan dissolve the mustard in the lemon juice and add this mixture to the pan along with the wine. Stir over medium-high heat to blend. Season liberally with pepper.
  • Return the chicken to the pan along with the mushrooms, onions and garlic and baste with the sauce. Lower heat and cook slowly for 25 to 30 minutes, until the chicken is done. Remove chicken from the pan and stir in the sour-cream mixture or the creme fraich. Cook briefly, just long enough for the sauce to thicken somewhat. Return chicken to the pan, stir in the dill, baste with the sauce and serve.

Nutrition Facts : @context http, Calories 624, UnsaturatedFat 28 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 11 grams, Sodium 210 milligrams, Sugar 3 grams, TransFat 0 grams

LEMON MUSTARD SAUCE



Lemon Mustard Sauce image

Make and share this Lemon Mustard Sauce recipe from Food.com.

Provided by lazyme

Categories     Low Protein

Time 40m

Yield 1/2 cup

Number Of Ingredients 4

1/2 cup mayonnaise
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/8 teaspoon ground red pepper

Steps:

  • Mix all ingredients. Cover and refrigerate about 20 minutes or until chilled.
  • Use as a dipping sauce for crab legs or barbecued prawns.

Nutrition Facts : Calories 946.4, Fat 79.2, SaturatedFat 11.6, Cholesterol 61.1, Sodium 1895.6, Carbohydrate 63.2, Fiber 1, Sugar 17.1, Protein 3.2

CREAMY DIJON CHICKEN



Creamy Dijon Chicken image

The tangy, rich sauce of Creamy Dijon Chicken makes this feel like a restaurant meal, but it comes in a one pan, weeknight-friendly package. Serve the tender chicken and sauce over rice, spaghetti, or roasted potatoes. Want to adjust the servings in this recipe to make more or less? Just click on the number next to "servings" and you can easily scale the recipe.

Provided by Jess Smith via Inquiring Chef

Categories     Main Dish

Time 30m

Number Of Ingredients 14

1 lb Boneless, Skinless Chicken Breasts, sliced into thin cutlets
3/4 tsp Salt
1/2 tsp Black Pepper
1 Tbsp Cooking Oil
2 Tbsp Butter ((preferably unsalted, but if you use salted, reduce the salt amount above by half))
2 cloves Garlic, chopped
1/4 tsp Dried Thyme
1/4 cup White Wine ((use a dry white wine; sub chicken stock))
1/2 cup Chicken Stock, low-sodium
2 tsp Stone Ground Mustard ((see note))
2 tsp Dijon Mustard
3/4 cup Creme Fraiche ((see note))
2 tsp Lemon Juice
1 Tbsp Fresh Chopped Parsley ((curly or flat-leaf))

Steps:

  • Slice chicken breasts into thin cutlets that are an even thickness. (I like to do this at a slight angle so that the cutlets are about 3 to 4 inches across but fairly thin.)
  • Season the chicken with salt and pepper.
  • Heat a large skillet over medium heat. Add oil and swirl to coat the bottom of the pan.
  • Transfer chicken to the hot pan (if it won't all fit in a single layer, cook the chicken in batches, adding some more oil between batches).
  • Cook chicken on both sides until deep golden brown and cooked through, 5 to 7 minutes total. Set chicken aside. Return pan to heat.
  • Add butter, garlic, and dried thyme to the heated pan and saute until garlic is fragrant, about 1 minute.
  • Add wine to pan, scraping up any browned bits on the bottom of the pan. Simmer for 1 minute.
  • Add stock and bring to a simmer. Simmer until liquid reduces by about half, 3 to 4 minutes.
  • Whisk in mustard, creme fraiche, lemon juice, and a pinch of additional salt. If you'd like a thicker sauce, continue cooking it down, stirring constantly, until it reaches your desired thickness (this should just take an additional minute or two).
  • Return chicken to the skillet and spoon sauce over top.
  • Remove pan from heat and sprinkle with parsley. Top with some fresh cracked black pepper.
  • Serve over spaghetti, rice, or roasted potatoes.

Nutrition Facts : Calories 307 kcal, Carbohydrate 3 g, Protein 26 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 114 mg, Sodium 873 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHICKEN WITH MUSTARD SAUCE



Chicken with Mustard Sauce image

This luscious chicken entree from Coleen Deon in Dover Plains, New York is truly something special. Lemon zest and Dijon mustard add tangy flavor to the perfectly seasoned sauce-and it all goes together in minutes! Serve over hot noodles or pasta for a company-special supper.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

3 tablespoons all-purpose flour
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons olive oil
1/2 cup white wine or reduced-sodium chicken broth
1 cup reduced-sodium chicken broth
2 tablespoons Dijon mustard
1/4 teaspoon grated lemon zest
3 tablespoons fat-free milk

Steps:

  • In a large resealable plastic bag, combine the flour, marjoram, thyme and pepper; set aside 1 tablespoon flour mixture. Add chicken to the bag, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm. Stir wine or broth into the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until reduced by half. Stir in the broth, mustard and lemon zest. , Place reserved flour mixture in a small bowl; stir in milk until smooth. Stir into broth mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Return chicken to skillet; cook for 5 minutes or until heated through.

Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 407mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

CHICKEN SCHNITZEL WITH MUSTARD CREAM SAUCE



Chicken Schnitzel with Mustard Cream Sauce image

I never met a schnitzel that I didn't like and Chicken Schnitzel is no exception. With a Mustard Cream Sauce added, the Chicken Schnitzel is a restaurant quality dish. The chicken is tender and crispy. The Mustard Cream Sauce is out of this world!

Provided by Chula King

Categories     Main Course

Time 50m

Number Of Ingredients 14

1 1/2 pounds boneless skinless chicken breasts
1 egg
1/2 cup milk
1 cup all-purpose flour
1 Tablespoon Kosher salt
1/4 teaspoon freshly ground pepper
1 1/2 cups plain dry bread crumbs
1/2 cup vegetable oil for frying
2 Tablespoons unsalted butter
2 Tablespoons all-purpose flour
2 Tablespoons Dijon mustard
1 1/4 cups low sodium chicken broth
3/4 cup heavy cream
1/4 teaspoon freshly ground pepper

Steps:

  • Pat chicken dry with paper towel. Trim fat from chicken breasts. With a sharp knife, cut chicken breasts horizontally into 2 to 3 slices. If necessary, pound chicken slices to about 1/4-inch thick. Set aside.
  • Whisk egg and milk in a wide shallow bowl; set aside. Combine flour, salt and pepper in a gallon Ziploc bag. Pour bread crumbs onto a dinner-size plate or piece of waxed paper. Set aside.
  • Dredge chicken in flour mixture; dip in egg mixture, allowing excess to drip off. Dredge chicken again in flour mixture. Dip chicken in egg mixture, allowing excess to drip off; coat with bread crumbs, pressing bread crumbs onto chicken. Place in single layers on waxed paper; refrigerate for at least one hour.
  • Heat vegetable oil in a large over medium heat. Add several pieces of chicken; cook until golden brown on both sides, 5 to 6 minutes each side. Transfer to plate lined with paper towels and place in 200°F oven to keep warm. Repeat with remaining chicken. Serve Chicken Schnitzel with Mustard Cream Sauce. Yield: 6 servings.
  • Melt butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes. Whisk in the mustard and pepper and continue to cook for 1 minute. Slowly whisk in the chicken broth and heavy cream. Bring mixture to a boil, whisking constantly. Reduce the heat to medium-low and simmer until the sauce is thickened and reduced to about 1 1/2 cups, about 20 minutes. Yield: 1 1/2 cups.

Nutrition Facts : Calories 647 kcal, Carbohydrate 39 g, Protein 33 g, Fat 39 g, SaturatedFat 25 g, Cholesterol 152 mg, Sodium 432 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CHICKEN FRICASSEE WITH LEMON MUSTARD SAUCE



Chicken Fricassee With Lemon Mustard Sauce image

Make and share this Chicken Fricassee With Lemon Mustard Sauce recipe from Food.com.

Provided by MarraMamba

Categories     Chicken

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

1/4 cup vegetable oil
1 roasting chicken, cut into 8 serving pieces
2 teaspoons salt
1 teaspoon black pepper
3/4 cup all-purpose flour, plus
2 tablespoons all-purpose flour
3 carrots, chopped
2 onions, chopped
5 garlic cloves, chopped
2 cups heavy cream
1 1/4 cups dry white wine
1/4 cup fresh lemon juice
1/4 cup Dijon mustard
1 teaspoon fresh thyme leave
1 bay leaf
1/2 cup water
3 tablespoons unsalted butter

Steps:

  • Put oven rack in middle position and preheat oven to 500°F.
  • Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. While oil is heating, sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge, 1 piece at a time, in 3/4 cup flour (total), knocking off excess. Brown in 4 batches, turning over occasionally, until golden, 5 to 6 minutes per batch. Transfer to a platter as browned.
  • Stir together carrots, onions, garlic, cream, wine, lemon juice, mustard, thyme, bay leaf, and remaining teaspoon salt and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot, then bring to a gentle boil over moderate heat, stirring occasionally. Add chicken (chicken will not be completely submerged) and partially cover pot, then braise in oven 25 minutes.
  • Reduce oven temperature to 350°F and braise 20 minutes more. Transfer chicken to a clean platter and keep warm, loosely covered with foil.
  • Pour cooking liquid through a sieve into a bowl, discarding solids, then stir in water. Melt butter in a 2 1/2- to 3-quart heavy saucepan over moderately low heat, then whisk in remaining 2 tablespoons flour and cook roux, whisking constantly, 3 minutes. Add cooking liquid in a fast stream, whisking vigorously, then cook at a bare simmer, whisking constantly, 5 minutes.
  • Serve chicken with sauce.

CHICKEN WITH BUTTERY LEMON CREAM SAUCE



Chicken with Buttery Lemon Cream Sauce image

This is a rich and delish dish I created when playing with different cream sauce recipes. I came up with this, and it's been a favorite ever since. If you are lucky enough to have any leftovers, it's great the next day too. Serve over pasta with some nice crusty bread and a big green salad.

Provided by Chelsey Wolnowski

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 3h

Yield 4

Number Of Ingredients 12

4 skinless, boneless chicken breast halves
1 lemon, juiced
2 teaspoons lemon pepper
2 teaspoons Italian seasoning
salt and pepper
½ cup butter
½ large yellow onion, minced
¼ cup white wine
2 tablespoons all-purpose flour
1 cup heavy cream
1 cup milk
1 lemon, juiced

Steps:

  • Place chicken breasts in a oven proof baking dish. Squeeze the juice of one lemon over the chicken, and season with lemon pepper, Italian seasoning, and salt and pepper. Cover with plastic wrap, and marinate in the refrigerator for 2 hours or overnight.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Melt butter in large saucepan over medium-high heat. Add onions and white wine; cook and stir until the onions are soft. Lower the heat to medium; whisk in the flour. Gradually whisk heavy cream into the flour mixture. Stir in the milk and remaining lemon juice. Pour the cream sauce directly over the chicken breasts in the baking dish.
  • Cover baking dish with aluminum foil. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 30 to 40 minutes. An instant-read thermometer inserted into the center of a chicken piece should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 602.2 calories, Carbohydrate 12.3 g, Cholesterol 208.2 mg, Fat 48.8 g, Fiber 0.9 g, Protein 27.2 g, SaturatedFat 29.8 g, Sodium 493.7 mg, Sugar 4.6 g

CHICKEN WITH LEMON-MUSTARD SAUCE AND SEARED RADICCHIO



Chicken with Lemon-Mustard Sauce and Seared Radicchio image

A drizzle of tangy lemon-mustard sauce brightens chicken cutlets while mellowing crisp-tender wedges of quick-cooked radicchio.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 9

2 tablespoons all-purpose flour
Coarse salt and ground pepper
1 1/2 pounds chicken cutlets (about 8)
1 1/2 pounds chicken cutlets (about 8)
2 tablespoons Dijon mustard
2 tablespoons capers, drained and rinsed
2 tablespoons fresh lemon juice
2 tablespoons butter, cold, cubed
2 heads radicchio (8 ounces each), quartered through core

Steps:

  • Place flour in a shallow bowl; season with salt and pepper. Dredge chicken in flour, shaking off excess.
  • In a large skillet, heat 1 tablespoon oil over medium-high. Add half the cutlets; cook until lightly browned and cooked through, 1 to 3 minutes per side (reduce heat if browning too quickly). Transfer chicken to a plate, and cover with aluminum foil to keep warm. Cook remaining cutlets, and add to plate; cover and set aside (reserve skillet).
  • In a large skillet, heat 1 tablespoon oil over medium-high. Add half the cutlets; cook until lightly browned and cooked through, 1 to 3 minutes per side (reduce heat if browning too quickly). Transfer chicken to a plate, and cover with aluminum foil to keep warm. Cook remaining cutlets, and add to plate; cover and set aside (reserve skillet).
  • Wipe out skillet with a paper towel. Add remaining tablespoon oil, and place over high heat. Add radicchio, cut side down, and sear, without turning, until lightly charred, 1 to 2 minutes. Turn and repeat on other side. Serve chicken and radicchio drizzled with sauce.

CHICKEN IN DILL MUSTARD SAUCE



Chicken in Dill Mustard Sauce image

Categories     Chicken     Mustard     Sauté     Quick & Easy     White Wine     Shallot     Dill     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
4 whole chicken legs (2 lb total)
3 tablespoons vegetable oil
3/4 cup chopped shallots (2 large)
1/2 cup dry white wine
1 cup low-sodium chicken broth
2 teaspoons whole-grain or coarse-grain mustard
1/4 cup chopped fresh dill

Steps:

  • Whisk together flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a pie plate or shallow bowl. Pat chicken dry, then dredge legs, 1 at a time, in flour, shaking off excess. Transfer to a sheet of wax paper, arranging chicken in 1 layer.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, skin sides down first, turning over once, 6 to 8 minutes total. Transfer chicken to a plate, then pour off all but 1 tablespoon fat from skillet.
  • Add shallots to skillet and sauté, stirring occasionally, until golden brown, 2 to 3 minutes. Add wine and deglaze skillet by boiling, stirring and scraping up brown bits. Add broth, mustard, and remaining 1/4 teaspoon salt and pepper. Bring to a simmer, then return chicken to skillet, skin sides up, along with any juices from plate, and cook over moderate heat, covered, until chicken is cooked through, about 25 minutes. Transfer chicken to a platter and boil sauce until reduced to about 1 cup and slightly thickened, 3 to 5 minutes. Remove from heat and stir in dill, then pour sauce over chicken.

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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