DIJON RECIPE RECIPES

DIJON CHICKEN RECIPE | ALLRECIPES

Dijon Chicken Recipe | Allrecipes image

Chicken breasts with a Dijon mustard/white wine sauce, coated with bread crumbs and baked to perfection - with the skins on! The French flair and flavors make this dish simply 'magnifique'!

Provided by Marilyn Holmes

Categories World Cuisine European French

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 bone-in chicken breast halves, with skin
2 teaspoons salt
2 tablespoons butter
3 cloves garlic, chopped
3 tablespoons Dijon mustard
2 tablespoons white wine
2 cups seasoned dry bread crumbs

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Season chicken with salt. In a small skillet or saucepan, saute butter, garlic, mustard, and wine together for 3 to 4 minutes over medium low heat; spread mixture over chicken.
Place bread crumbs in a shallow dish or bowl and dredge chicken in crumbs, leaving skins on. Place coated chicken pieces in a lightly greased 9x13 inch baking dish.
Bake at 350 degrees F (175 degrees C) for 1 hour or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 689.2 calories, CarbohydrateContent 44.4 g, CholesterolContent 159.9 mg, FatContent 29.9 g, FiberContent 3 g, ProteinContent 55.6 g, SaturatedFatContent 10.5 g, SodiumContent 2682.8 mg, SugarContent 3.5 g

DELICIOUS HOMEMADE DIJON MUSTARD RECIPE - FOOD.COM

Delicious Homemade Dijon Mustard Recipe - Food.com image

Why bother with store-bought purchased expensive Dijon mustard when you can make it yourself and it tastes just as good if not better, I know I make it all the time! --- plan well ahead this mustard needs to marinate in the fridge for 2 weeks before using the longer you leave it in the fridge the better it will be!

Total Time 16 minutes

Prep Time 10 minutes

Cook Time 6 minutes

Yield 2 cups

Number Of Ingredients 7

Ingredients

2 cups dry white wine
1 large onion, chopped
3 garlic cloves, minced
1 cup mustard powder (4 oz)
3 tablespoons honey
1 tablespoon vegetable oil or 1 tablespoon canola oil
2 teaspoons salt

Steps:

In a non-stick saucepan combine the wine, onion and garlic; heat to boiling, simmer 5 minutes.
Cool, and discard solids.
Add the dry mustard to the cooked liquid, stirring constantly until smooth.
Blend in honey, oil and salt; heat slowly until thickened (keep nose away; fumes are strong!), stirring constantly.
Pour into a glass jar; cool, let sit on counter at room temperature overnight.
Refrigerate for 2-8 weeks to age flavor before using.

Nutrition Facts : Calories 641.5, FatContent 25.2, SaturatedFatContent 1.9, CholesterolContent 0, SodiumContent 2348.8, CarbohydrateContent 54.7, FiberContent 7.6, SugarContent 34.8, ProteinContent 14.5

More about "dijon recipe recipes"

DIJON MUSTARD RECIPE - FOOD.COM

I found this recipe online when I realized that I didn't have any dijon mustard that a recipe called for.
From food.com
Reviews 5.0
Total Time 5 minutes
Calories 44.7 per serving

Mix all ingredients.

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CHICKEN MUSHROOM DIJON RECIPE | ALLRECIPES

This is a great easy recipe for last-minute guests or a busy weeknight when you want something a little special. You may want to double the sauce and serve it over rice.
From allrecipes.com
Reviews 4.6
Total Time 30 minutes
Category Meat and Poultry, Chicken, Breast, Pan-Fried
Calories 485.8 calories per serving

Return chicken to the skillet and cook until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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CHICKEN MUSHROOM DIJON RECIPE | ALLRECIPES

Return chicken to the skillet and cook until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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CREAMY DIJON CHICKEN RECIPE: HOW TO MAKE IT

This chicken dish is extremely fast and economical. It makes a nice sauce that works well over brown rice or wide noodles. If you want extra sauce for leftovers, double the recipe. —Irene Boffo, Fountain Hills, Arizona
From tasteofhome.com
Reviews 4.7
Total Time 25 minutes
Category Dinner
Calories 295 calories per serving

Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

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EASY CHICKEN DIJON RECIPE - FOOD.COM

This is the basic recipe I use for Dijon chicken, I also substitute cajun seasonings, honey mustard, crushed carlic croutons. This recipe is so easy to mix and match to any tastes or what you have on hand. I also cut one of the breasts into " nuggets " then season, coat and dredge, my DS doesn't know of " Mickey D's " fast food. Easy finger food for toddlers, adjust the seasonings for toddler's taste. You can bake these " nuggets " within the same pan, but adjust baking time down for this size. I also lightly drizzle honey atop his servings, healthier and fun for him to have his own.
From food.com
Total Time 1 hours 5 minutes
Calories 311.5 per serving

Bake for 50 minutes or until thickest part is no longer pink.

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LIGHT & CREAMY DIJON SAUCE RECIPE | LAND O’LAKES

Serve this flavorful sauce over cooked chicken breasts or fish.
From landolakes.com
Reviews 4.4
Total Time 0 minutes
Category Savory, Butter, Sauce, Savory, Cooking, Keeping It Simple, Sauce and Condiments, Dairy, Sauce and Condiments
Calories 70 calories per serving

Serve sauce immediately over chicken breasts or fish.

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BAKED DIJON CHICKEN RECIPE - FOOD.COM

Make and share this Baked Dijon Chicken recipe from Food.com.
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 199 per serving

Give dish a 1/2 turn. Re-cover and cook on high for 3 to 4 minutes longer or until chicken or turkey is tender and no longer pink.

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CHICKEN DIJON - CREAMY MUSTARD CHICKEN RECIPE | CHEFDEHOME.COM

Chicken Dijon, chicken breast cooked with delicious Dijon (French) mustard and crème fraiche sauce. Creamy and flavor packed, in this recipe chicken breast cooks moist and juicy. Plus sauce gets boost of flavor from caramelized bits of chicken breast cooked in same skillet, tarragon and 2 kinds of mustard - traditional Dijon and whole grain mustard. You will love the flavors.

The best about Chicken Dijon is that it is a very quick and simple recipe, needs mostly pantry ingredients, and just 28 mins start to finish. Gluten free. Low-carb when served with salad or greens.

Let's cook Chicken Dijon today!

Chicken Dijon

Chicken Dijon is a classic creamy French Mustard Chicken preparation where chicken is cooked in skillet with onions and a creamy Dijon mustard, tarragon, white wine and crème fraiche (French cultured cream) sauce. In America, Dijon Chicken name is often confused with sweet and sour Honey Dijon Chicken. This post is for the French Mustard Chicken Dijon recipe. (I'll also share Honey Dijon Chicken on blog in coming days.)

This recipe is inspired from Ina Garten's Mustard Chicken recipe. I'm fan of her simple cooking style yet bold flavor recipes.

My special touch and flavor secrets for Chicken Dijon are: a little bit garlic plus pepper crust on the chicken breast.

Garlic compliment the creamy mustard flavor.
Skinless chicken breast is low-carb. Also pepper crust gives it extra flavor.

Chicken Dijon French Mustard Chicken

I'm sure you will love it.

What Do You Need To Make Chicken Dijon?

There are three main ingredients for Chicken Dijon i.e. Dijon mustard, chicken and crème fraiche (cultured cream). I use combination of whole grain and traditional Dijon mustard.

Main Ingredients for Chicken Dijon

Here is the complete list of what you need to make Chicken Dijon:

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Chicken Breast
Dijon and Whole Grain Mustard
Crème Fraiche (cultured cream)
Olive Oil
Chicken Stock
White Wine
Tarragon
Garlic (not traditionally used but I highly recommend it for this recipe.)
Salt and Pepper

Quickly Cooked Chicken Breast for Chicken Dijon

To speed up and even cooking of chicken breast, I use halved, boneless and skinless chicken breasts for this recipe. i.e. one chicken breast yields two pieces.

To develop delicious pepper crust on chicken breast (our family favorite) and speedy even cooking, I do following:

Place chicken breast halves on a large sheet of parchment paper. Sprinkle half of black pepper and salt on the top.
Flip the chicken so the bottom side is up. Sprinkle remining half of the black pepper and salt on the top.
Cover the chicken with parchment and pound gently until chicken breasts are mostly evenly thick.

Cooking Chicken Breast for Chicken Dijon

Above steps infuse the seasonings into the chicken, pepper curst is delicious, and chicken breast cooks very quickly (about 3 minutes each side for 3/4 inch thick cutlets). The crust is phenomenal.

Creamy Mustard Sauce

Once chicken is cooked through, mustard sauce for chicken comes together in just 10 minutes.

Cooking Chicken Dijon Creamy Mustard Sauce

To make the mustard sauce, I sauté onions in the same skillet in which chicken was seared. Onions pick up all flavor bits of chicken from the skillet and become very delicious. Once onions are soft, a quick deglaze with white wine and stock, followed by adding Dijon mustard, tarragon and cream makes a creamy and delicious Mustard Sauce.

Add cooked chicken back in to warm up in the sauce. That's it. Creamy mustard chicken is ready to serve.

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This Mustard Chicken recipe is extra flavorful because:

Chicken cooks in same skillet and onions pick all of the flavor from the caramelized bits.
Use of two kind of mustard brings out the mustard flavor in sauce (without making a too-yellow-ish sauce).
Garlic and pepper add bold flavors.
Chicken gets very flavorful, succulent when returned back to creamy mustard sauce. (moist, juicy, YUM)

While searing chicken, make sure to reserve the juices collected at the bottom of pan. These juices added back to cream sauce make sauce extra delicious!

What to Serve with Chicken Dijon

The best way to enjoy the creamy mustard sauce is to serve Chicken Dijon with pasta. Pasta such as Spaghetti or Angel Hair egg pasta. Naan or Pita Bread can also be served to scope the creamy sauce.

Pasta with Creamy Chicken Dijon Sauce

To serve low-carb, try zoodles made of zucchini, or cauliflower rice.

Substitutes

If can't find crème fraiche then use sour cream. Sour cream and Crème Fraiche both are cultured creams. I often use on or the other for this recipe.
Regular heavy creamy can also work in place of Crème Fraiche. If using heavy cream, add 1/2 tsp lemon juice to replicate the tang of cultured cream.
If don't have chicken stock, use vegetable stock or use 1/3 of a bouillon cube mixed with 1/2 cup of hot water.
You can also cook chicken thighs (boneless and skinless) instead of chicken breast. Thighs cook even more moist and juicier. If planning to use chicken thighs with skin, adjust the cooking time accordingly. Also make sure chicken is fully cooked and skin is crispy before adding the liquid.

Chicken Dijon Recipe

Friends, cook something different for the dinner tonight. This delicious and creamy Dijon Mustard Sauce Chicken will make dinner very special. 28 mins to make Chicken Dijon with side of pasta or cauliflower rice to mop the creamy sauce. Dinner is served! How good does that sound?! :-)

From chefdehome.com
Total Time 28 minutes
Category Dinner, Main Course
Cuisine French

Garnish Chicken Dijon with fresh chopped parsley. Serve topped on pasta.

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BAKINBABY'S DIJON BAKED COD RECIPE - FOOD.COM

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From food.com
Reviews 5.0
Total Time 20 minutes
Calories 283.6 per serving

Bake for 15-20 minutes or until fish flakes easily with a fork.

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CHEF JOHN'S DIJON MUSTARD | ALLRECIPES

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10 BEST DIJON MUSTARD SAUCE RECIPES | YUMMLY

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From simplyrecipes.com

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LEMON HONEY DIJON CHICKEN | GIADZY

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CREAMED BRUSSEL SPROUTS WITH DIJON RECIPES

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EASY DIJON DEVILED EGGS RECIPE - THE SPRUCE EATS

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