CREAMY MUSTARD RECIPES
JAMIE OLIVER'S 5-INGREDIENT CREAMY MUSTARD CHICKEN | KIT…
Provided by The Kitchn Editors
Total Time 0S
Yield 2
Number Of Ingredients 5
Steps:
- Place a 12-inch non-stick frying pan on a medium-high heat. Place all the mushrooms in the dry pan, tearing up any larger ones. Let them toast and get dark golden and nutty, tossing occasionally, while you peel and finely slice the red onion and slice the chicken breasts into 1/2-inch-thick strips.
- When the mushrooms look good, add the onion and chicken to the pan with 1 tablespoon of olive oil. Cook for 5 minutes, tossing often, then add the mustard, cream, and 2/3 cup of water. Bring to a boil, then simmer until you’ve just got a loose saucy consistency and the chicken is cooked through. Taste, season to perfection with sea salt and black pepper, and dish up.
Nutrition Facts : SaturatedFatContent 7.6 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 10.2 g, SugarContent 5.5 g, ServingSize Serves 2, ProteinContent 30.1 g, FatContent 14.5 g, Calories 288 cal, SodiumContent 125.0 mg, FiberContent 2.3 g, CholesterolContent 0 mg
CREAMY MUSTARD PORK RECIPE | BBC GOOD FOOD
A delicious recipe to add new dimensions of flavour to pork - also works well served with noodles
Provided by Phil Vickery
Categories Dinner, Main course
Total Time 25 minutes
Yield 3
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan. Add the pork and fry for 2 minutes over a high heat. Toss in the onion, garlic and mushrooms and cook for 4-5 minutes, stirring occasionally.
- Stir in the crème frâiche and mustard, then tear in the basil. As soon as the crème frâiche has gone runny, remove the pan from the heat. Serve with rice and seasonal vegetables.
Nutrition Facts : Calories 522 calories, FatContent 34 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, FiberContent 3 grams fiber, ProteinContent 44 grams protein, SodiumContent 0.89 milligram of sodium
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Total Time 3000S
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- Remove from the heat and whisk in the cream. Taste and season the sauce with salt and pepper as needed. Serve the sauce with the chicken (we recommend serving it underneath the chicken to keep the skin crisp), and garnish with parsley if desired.
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- Cook noodles according to package directions. , Meanwhile, combine the salt, pepper, garlic powder, thyme and oregano; rub over pork chops. In a large skillet, brown chops in oil. Add broth and water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160°, turning once. Remove chops and keep warm., Stir the cream cheese, butter and mustards into the skillet. Cook and stir over medium heat until thickened. Drain noodles; add to skillet and toss to coat. Serve with pork chops. Garnish with parsley.
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