MUSTARD CHICKEN BREASTS RECIPES
MUSTARD-STUFFED CHICKEN RECIPE | BBC GOOD FOOD
This is so good we'd be surprised if this chicken fillet recipe doesn't become a firm favourite. Save it to your My Good Food collection and enjoy.
Provided by Good Food team
Categories Dinner, Main course, Supper
Total Time 30 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers – not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.
Nutrition Facts : Calories 367 calories, FatContent 19 grams fat, SaturatedFatContent 10 grams saturated fat, ProteinContent 49 grams protein, SodiumContent 1.93 milligram of sodium
CHICKEN WITH MUSTARD CREAM SAUCE - THE PIONEER WOMAN
Steps:
- *Amount of cream and broth has slightly decreased; add more as needed.Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate. Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (or wine if using) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it's reduced by half. Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around. Serve chicken with a green salad, spooning the sauce over the top. Yum and...yum.
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CHICKEN WITH MUSTARD CREAM SAUCE - THE PIONEER WOMAN
This delectable, tangy, strange, creamy, and bold pan sauce is one of my favorites, and I’m getting ready to tell you why. Are you ready?
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- *Amount of cream and broth has slightly decreased; add more as needed.Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate. Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (or wine if using) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it's reduced by half. Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around. Serve chicken with a green salad, spooning the sauce over the top. Yum and...yum.
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