CHICKEN DIJONNAISE SAUCE RECIPES
CHICKEN DIJONNAISE RECIPE - FOOD.COM
Chicken thighs generally taste juicier and more flavourful than breast meat, but feel free to try it with breasts if you prefer. To remove the skin from chicken thighs, grasp one corner with a piece of paper towel and give it a good tug. From food and drink. Hope you enjoy!
Total Time 1 hours
Prep Time 20 minutes
Cook Time 40 minutes
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375ºF.
- Melt butter with oil in a large flameproof casserole or ovenproof skillet over medium-high heat.
- Sprinkle chicken thighs with salt.
- Cook in batches 5 to 7 minutes, until golden brown on all sides.
- Remove chicken thighs from casserole as each batch cooks, and set aside on a plate.
- Reduce heat to medium, add shallots to fat remaining in casserole.
- Cook, stirring, 3 to 5 minutes until softened.
- Return chicken thighs to casserole, meaty side up, along with any juices that have accumulated on plate. Cover casserole and transfer to the oven.
- Cook 25 minutes, until chicken is cooked through.
- Remove chicken thighs from casserole. Arrange meaty sides up on a baking sheet. Spread 2 tbsp mustard evenly over thighs. Sprinkle with pepper.
- Return chicken thighs to turned-off oven to keep warm.
- Tip contents of casserole into a sieve set over a bowl, reserving contents of sieve. Skim off as much fat as possible from liquid in bowl.
- Return skimmed liquid to casserole, along with wine.
- Bring to a boil over high heat, stirring to scrape up any brown bits from bottom of casserole.
- Boil over high heat 3 to 5 minutes, until liquid has reduced slightly.
- Whisk in cream and remaining mustard.
- Stir in contents of sieve.
- Boil, stirring, 2 to 3 minutes, until sauce has thickened slightly.
- Taste and add salt and pepper if necessary.
- Arrange chicken thighs on a warm shallow serving dish and pour sauce over and around chicken.
- Garnish with thyme and serve at once.
Nutrition Facts : Calories 436.2, FatContent 26.1, SaturatedFatContent 12.4, CholesterolContent 170.6, SodiumContent 644.5, CarbohydrateContent 10.5, FiberContent 0.6, SugarContent 1.1, ProteinContent 29.5
CHICKEN & MUSHROOMS WITH CREAMY DIJON SAUCE RECIPE - FOOD.COM
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.
Total Time 22 minutes
Prep Time 2 minutes
Cook Time 20 minutes
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, FatContent 6.5, SaturatedFatContent 2, CholesterolContent 82.8, SodiumContent 703.1, CarbohydrateContent 11.9, FiberContent 1.9, SugarContent 4.5, ProteinContent 31.4
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CHICKEN DIJONNAISE 2 | JUST A PINCH RECIPES
I found this recipe over 15 years ago and lost it. Found it here again. It is so good served over rice!
My variations:
I cut up the chicken in small pieces before I saute in butter. I do not strain out the onion, I like the extra flavor the onion adds to the dish. When the sauce comes to a steady boil (mustard mixture and whipping cream) I add the spices so the sauce can absorb them better. When the sauce thickens, I put the chicken back in for a few minutes and serve over rice.
**You can substitute apple juice for the wine
From justapinch.com
Reviews 5
Category Chicken
Cuisine American
From justapinch.com
Reviews 5
Category Chicken
Cuisine American
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SILVER PALATE | CHICKEN DIJONNAISE
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CHICKEN DIJONNAISE RECIPE | CDKITCHEN.COM
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