MUSTARD JUS RECIPES

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MAPLE-GLAZED CHICKEN BREASTS WITH MUSTARD JUS RECIPE ...



Maple-Glazed Chicken Breasts with Mustard Jus Recipe ... image

Chef Way At Emeril's in New Orleans, chef David Slater glazes chicken breasts with maple syrup, sherry vinegar and orange juice infused with anise and other spices. Then he serves them with a confited chicken leg, caramelized root vegetables, braised kale and crisp Benton's bacon.Easy Way Glaze the chicken breasts with a sweet-tangy blend of syrup and vinegar and skip the confited leg and root vegetables. Fast and Easy Chicken Recipes

Provided by David Slater

Total Time 40 minutes

Yield 4

Number Of Ingredients 10

1 tablespoon unsalted butter
1 cup fresh bread crumbs
1 tablespoon chopped parsley
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
Four 6-ounce boneless chicken breast halves, with skin
2 tablespoons pure maple syrup
1 tablespoon sherry vinegar
1/2 cup chicken stock
2 tablespoons Dijon mustard

Steps:

  • Preheat the oven to 450°. In a large ovenproof skillet, melt the butter. Stir in the bread crumbs and cook over moderate heat until golden. Stir in the parsley and season with salt and pepper. Transfer to a plate and let cool. Wipe out the skillet.
  • Add the olive oil to the skillet and heat until shimmering. Season the chicken with salt and pepper and add it to the skillet, skin side down. Cook over moderately high heat until the skin is browned, 3 minutes. Flip the chicken and roast in the oven for 7 minutes, until just cooked through.
  • Return the skillet to the burner. Add the syrup and vinegar; bring to a boil. Turn the chicken skin side down and cook until richly glazed, about 30 seconds; transfer to plates skin side up. Add the stock to the skillet and boil until reduced by one-third, scraping up any browned bits from the bottom. Stir in the mustard and season with salt and pepper. Spoon the sauce over the chicken. Top with the bread crumbs and serve.

STANDING RIB ROAST WITH MUSTARD JUS | RACHAEL RAY IN SEASON



Standing Rib Roast with Mustard Jus | Rachael Ray In Season image

Provided by Rachael Ray Every Day

Total Time 15 minutes

Prep Time 15 minutes

Number Of Ingredients 8

5 cloves garlic
Salt and pepper
2 tablespoons finely chopped fresh rosemary, plus 1 rosemary sprig
1 teaspoon paprika
1 9 - 10 pound standing beef rib roast with 4 ribs
¼ cup Dijon mustard
¼ cup brandy
2 cups low-sodium beef broth

Steps:

  • Using the flat side of a knife, mash 4 cloves garlic with 1 tablespoon salt until the mixture forms a paste. Mix in the chopped rosemary, 2 teaspoons pepper and the paprika.
  • Coat the roast with the garlic mixture and transfer fat side up to a roasting pan. Cover with plastic wrap and let stand at room temperature for 2 hours (or refrigerate overnight, then let stand at room temperature for 1 hour before roasting). Remove the plastic wrap before roasting.
  • Position a rack in the center of the oven and preheat to 450 degrees . Transfer the roasting pan and meat to the oven and cook for 20 minutes. Lower the temperature to 350 degrees and continue cooking for 1 hour. Brush the roast all over with 3 tablespoons mustard and roast until it reaches 115 degrees on an instant-read thermometer for rare, about 30 minutes more (the temperature will continue to rise). Transfer to a carving board with a well, tent loosely with foil and let the meat rest for 20 to 25 minutes.
  • Meanwhile, discard the fat in the roasting pan, leaving the drippings. Place the pan over medium-high heat, add the brandy and simmer for 3 minutes, scraping up any browned bits at the bottom of the pan. Add the beef broth and rosemary sprig. Smash the remaining garlic clove and add to the pan. Simmer for 10 minutes. Whisk in the remaining 1 tablespoon mustard; strain.
  • Carve the roast, adding any carving juices to the mustard sauce.

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MAPLE-GLAZED CHICKEN BREASTS WITH MUSTARD JUS RECIPE
Glaze the chicken breasts with a sweet-tangy blend of syrup and vinegar and serve with caramelized root vegetables, braised kale, and crisp Benton's bacon.
From delish.com
Total Time 40 minutes
Category dinner party, easy chicken, dinner, main dish
  • Preheat the oven to 450 degrees F. In a large ovenproof skillet, melt the butter. Stir in the bread crumbs and cook over moderate heat until golden. Stir in the parsley and season with salt and pepper. Transfer to a plate and let cool. Wipe out the skillet. Add the olive oil to the skillet and heat until shimmering. Season the chicken with salt and pepper and add it to the skillet, skin side down. Cook over moderately high heat until the skin is browned, 3 minutes. Flip the chicken and roast in the oven for 7 minutes, until just cooked through. Return the skillet to the burner. Add the syrup and vinegar; bring to a boil. Turn the chicken skin side down and cook until richly glazed, about 30 seconds; transfer to plates skin side up. Add the stock to the skillet and boil until reduced by one-third, scraping up any browned bits from the bottom. Stir in the mustard and season with salt and pepper. Spoon the sauce over the chicken. Top with the bread crumbs and serve.
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