WALNUT CHICKEN WITH MUSHROOMS IN CREAMY MUSTARD SAUCE
This is a recipe I came up with after trying several mustard sauces. I added walnuts to enhance the chicken flavor, and I added garlic to the mustard sauce for a bit of added flavor. I actually prefer this with more walnuts than is listed below. But the amount listed below is what is preferred by most people for whom I've made this particular dish. I hope you like it.
Provided by Northwestgal
Categories Chicken Breast
Time 1h10m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 340.8, Fat 20.4, SaturatedFat 6.9, Cholesterol 95.9, Sodium 755, Carbohydrate 7.5, Fiber 2, Sugar 1.7, Protein 33.7
WALNUT CHICKEN
This recipe was found on the net and posted by request. Original recipe was from Helen Chen's "Peking Cuisine". You can also use shrimp in place of chicken.
Provided by Diana Adcock
Categories Chicken
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Add marinade ingredients to chicken and mix well.
- Marinate for 10 minutes.
- While marinating chicken mix together the sauce ingredients.
- Set aside.
- Heat wok on high with the oil.
- Add the garlic and stir for a few seconds.
- Add the chicken and cook to 80% done.
- Reduce heat to medium and add the sauce, giving it a good stir.
- Cook for 1 minute.
- Add the walnuts and sesame oil.
- Cook for 1 minute more.
- Remove from heat and serve with rice and veggies.
CHICKEN & MUSHROOMS WITH CREAMY DIJON SAUCE
This is a very easy and tasty chicken dish, thanks to the wonderful creamy mustard sauce. To make the dish richer,use margarine or butter instead of the cooking spray. You can also use whipping cream instead of the fat-free half and half. You can use any type of mushroom, depending on your preference. I like baby bellas.
Provided by breezermom
Categories Chicken Breast
Time 22m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Spray skillet with cooking spray. Heat to medium heat.
- Sprinkle chicken with thyme, rosemary (optional), salt, and pepper.
- Place chicken in the preheated skillet and cook 4 minutes on each side, or until chicken is lightly browned.
- Add the chicken stock and sherry. Bring to a boil.
- Cover and reduce heat; simmer for 10 minutes.
- Add mushrooms and cook uncovered until the mushrooms are tender.
- Remove the chicken and mushrooms from the pan; keep warm.
- Add the half and half and mustard to the skillet. Whisk together to blend. Cook 1 minute or until thoroughly heated. If desired, thicken sauce with cornstarch -- be careful -- it is easy to get it too thick.
- Return the mushrooms to the skillet, and serve the sauce and mushrooms over the chicken.
Nutrition Facts : Calories 335.7, Fat 6.5, SaturatedFat 2, Cholesterol 82.8, Sodium 703.1, Carbohydrate 11.9, Fiber 1.9, Sugar 4.5, Protein 31.4
CHICKEN WITH MUSHROOMS AND MUSTARD
This creamy dish is not only delicious but it is quite low in fat. Suitable for dinner guests or a quick meal for your family. What do they say. . . "try it you'll like it."
Provided by Tebo3759
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound breasts until 1/4" thick.
- Dredge in flour mixture.
- Heat oil over medium heat.
- Add chicken and saute about 7 minutes, turning once.
- Remove and keep warm.
- Add butter to frypan and increase heat to high.
- Add onion and mushrooms.
- Saute about 5 minutes.
- Reduce heat to low.
- Add cream, parsley, mustard and lemon juice.
- Bring to a boil stirring constantly.
- Add juices from chicken into cream mixture.
- Pour sauce over chicken and serve.
CHICKEN WITH A MUSHROOM AND WALNUT SAUCE
I like this dish because it is versatile in that you can change the seasonings to alter the flavor even though the flavor in itself is wonderful. The walnuts add a great nutty flavor to the mushrooms and chicken strips. It is a filling meal. It can easily be divided for more depending on what you are serving or if it is the only meal.
Provided by glitter
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Salt and Pepper the chicken.
- I like to add a little homemade Essence to this, or paprika.
- Then dredge your chicken into the crumbs.
- Bake the chicken at 350* for about 15 minutes until you lose the pink.
- Of course, this will take longer if your chicken are larger.
- Cut the chicken diagonally in strips when done.
- Keep each piece relatively together as one and hot until you are ready with the sauce.
- Place the chicken on top of the pasta.
- The following sauce will cover all.
- Heat 2 Tblsp. oil in a large skillet where you will saute the mushrooms and the walnuts.
- Let the mushrooms reach a nice golden color.
- Add the cream and continue stirring until the mixture begins to thicken approximately 5 min.
- Turn your heat down to warm.
- When the sauce slows and stops simmering, add pepper and cheeses.
- Stir until the sauce is smooth, but do not boil.
- Serve this sauce over your chicken and pasta.
- Don't forget your parsley sprig for that added touch.
- I like mint sprigs too.
- I've even made this with veal cutlets, and the sauce is very good with it.
- Very versatile-- can be elegant or just plain.
- Serve with a variety of vegies, I like a broccoli asst.
- ,and a pasta, or potato etc.
Nutrition Facts : Calories 550.3, Fat 43.4, SaturatedFat 16.6, Cholesterol 159.4, Sodium 207, Carbohydrate 4.4, Fiber 1.1, Sugar 1.4, Protein 36.4
WALNUT CHICKEN & MUSHROOMS IN CREAMY MUSTARD SAUCE
This is a recipe I came up with after trying several mustard sauces. I added walnuts to enhance the chicken flavor, and I added garlic to the mustard sauce for a bit of added flavor. I actually prefer this with more walnuts than is listed below. But the amount listed is what is preferred by most people for whom I've made this...
Provided by Vickie Parks
Categories Chicken
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 375°F.
- 2. 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.
- 3. Arrange chicken pieces in 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.).
- 4. Bake chicken breasts in the nutty broth sauce for about at 375°F for 30 to 45 minutes, or until juice runs clear in the chicken.
- 5. When chicken is about half done (about 15-20 minutes into the roasting time), sauté 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 sauté until the mushrooms are tender.
- 6. In separate skillet, sauté 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.
- 7. Pour the mustard sauce over the chicken breasts. Top with the nutty mushroom mixture. Sprinkle chopped green onions (scallions) over the top, if desired.
More about "walnut chicken mushrooms in creamy mustard sauce recipes"
CHICKEN WITH A CREAMY MUSHROOM AND MUSTARD SAUCE - BBC
From bbc.co.uk
- Heat 2 tablespoons of olive oil and 75g/2¾oz of butter in an ovenproof casserole. Once hot, add the chicken thighs skin-side down and cook for 3–4 minutes on each side until browned.
- Add the thyme, bay leaves and garlic bulb to the casserole and cook in the oven for 15–20 minutes, or until cooked through. Check that the chicken is cooked through by making sure the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer.
- To make the sauce, heat 25g/1oz of butter and ½ tablespoon of oil in a frying pan and gently fry the onion, chopped garlic, mushrooms and tarragon stalks for 8–10 minutes, or until the onion and mushrooms are cooked.
- Heat the remaining oil and butter in a separate frying pan, add the asparagus and cook for 2–3 minutes until just cooked. Stir the asparagus into the chicken mixture just before serving.
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