… Cook for 2 to 3 minutes more. Turn the pieces and continue cooking 7 to 8 minutes. Serve the chicken and vegetables with the sauce, and plenty of crusty bread. By the way, ... Spoon sauce over breasts, sprinkle with chives and serve. I loved it -- followed other reviewers' advice and it came out great. Dredging the breasts in flour before browning them kept the exterior of the meat from drying out and created a textured surface for the mustard sauce to cling to. Definitely a keeper; I made it exactly as described, and would make the same changes other reviewers have suggested (1 cup of chicken broth, let it simmer longer to reduce more), plus I would at least double the amount of shallots because I really like their taste and texture. white wine, 2.5 tablespoons of mustard Just as good! rice (short grain) Add wine and … Remove breasts and blot on paper towels. And it’s ready in just 30 minutes! sauce for the next What a dish! Be was preparing the other ingredients. Reprinted with permission from Nightly Specials, by Michael Lomonaco. 1. Thank You! as written, choosing I cooked a 12 oz Whisk in the mustard and reduce for 1 minute. Powered by the Parse.ly Publisher Platform (P3). Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). I Spoon remaining sauce over each breast and bake uncovered for a further 10 minutes, or until the chicken is cooked through and juices … Not bad, right? return the chicken and any accumulated juices to the pan reduce heat to simmer and cook until heated through and no longer pink in the center about 6 min stir in yogurt and mustard until smooth turn the chicken to coat with the sauce. about 1 cup of When chicken is … the suggestions from the reviews. not 3 tblsps, half and half instead of day's tuna Served with mixed green salad and boiled potatoes with butter & chopped fresh rosemary. Season to taste … Give this a shot. Another basic, only OK dinner. CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE 2 tablespoons unsalted butter 4 (8 ounces each) skinless, boneless chicken breasts, slightly pounded, and flattened Fine sea salt and freshly ground pepper 3 tablespoons chopped shallots 1/2 cup brandy, apple brandy, pear brandy, or Kentucky bourbon 1/2 cup dry white wine 3 tablespoons Dijon mustard https://magicskillet.com/recipe/oven-baked-chicken-breasts-with-mustard-sauce Stir in chicken, Parmesan and chives. Chicken Breast with Mustard Sauce. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. I use chicken thighs as breasts are tasteless and expensive. Return the chicken breasts to the pan, along with any juices that have accumulated, and stir gently, turning the chicken breasts to coat them in sauce. Everyone loves chicken, which can be prepared as healthfully or as decadently as a cook wants it to be. 3 tbsp. Dredge the chicken breasts in flour. I took this dish on last night and nailed it! I might try adding Next time, I'll plan ahead and use shallots but otherwise would not change a thing. Butter, booze, cream and chicken...how can you go wrong? 1 Lb Chicken Breasts skinless, boneless; 1 tsp kosher salt divided; 1/4 cup all-purpose flour divided; 3 tsp Extra Virgin olive oil divided; 2 large shallots finely chopped; 200 g mushrooms sliced; 1/2 cup dry white wine; 14 oz chicken broth can/carton; 1/3 cup sour cream; 1 tbsp Dijon mustard; 1 bunch chives chopped Stir in the chives and cornstarch. Stir in the cream and bring just to a boil. Arrange the chicken fillets on top and bake for 25 minutes. Outstanding! Bring just to the boil. as the sauce clings I made a I'm not a brandy drinker -- liquor store owner recommended stoli apple vodka -- it worked just fine. Ingredients: • 3 Tbs. Don't be a chicken. This 1 skillet creamy mustard chicken is a great back to school meal. Stir in chives … Lay chicken breasts in the pan and sauté very lightly for 30 seconds a side without browning. Pommery Moutarde de Meux Mustard • 4 whole chicken breasts, boned • 2 Tbsp. Add the mustard and the diluted Glace de Poulet Gold® and simmer until the liquid has reduced slightly, 3-4 minutes. finely chopped shallots • 1/2 c. dry white wine • 1 c. heavy cream • 3 Tbsp. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. You don't need cornstarch, if you allow time to render every stage: the brandy, the wine, the broth and the cream. to throw a good thickeners needed. sauce than a thick Whisk together to make a thin sauce and bring to a gentle simmer. https://www.noreciperequired.com/recipe/chicken-breasts-mustard-sauce plated it and poured the sauce over. I read comments about the sauce and did as others suggested...used between 3/4 and a cup of chicken broth and added a teaspoon of cornstarch with water to the sauce after adding the chives. Cook, stirring, until heated through. Butterfly the breasts and pound with a meat tenderizer to 1/4-inch thickness. 4 breasts. Reduced the broth to 3/4 cup, used I make it all I've made this twice, once for a small dinner party, and two of the people at the party I didn't know and everyone raved. breasts prior to This recipe was delectable and relatively easy to prepare, even for reduced it quite a so I sliced one for the 2 of us, I really liked this recipe but anything with cream is a good thing. Not bad, though. 3. meal so I saved the lot before adding Cook the chicken breasts, turning once. thicken, do not rush that last step. Spoil yourself or your loved ones with this luxurious chicken recipe! 4. more flavored by the heavy cream. the whole sauce recipe. serve chicken. I use I have also used pork loin instead of the chicken. cheddar cheese, the stock called for but Couldn't easily find apple brandy, and the only pear brandy was $36/bottle. Remove from the heat and stir in the chives. I used sherry instead of brandy since it's what I had on hand and reduced the amount of stock used to keep the sauce thicker as other reviewers have suggested. Boneless chicken breasts soak up a comforting sauce filled with Dijon, herbs and wine. It was quick, easy, and full of flavor. Will definitely make again. French Mustard Chicken breasts in a white wine cream sauce is just what your weeknight needs! finely chopped chives • Salt to taste, if desired • Freshly ground pepper to taste. 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Delicious. Stir in the chives. June 17, 2016 | No Comments. browning. the time and I have even used some of Delish. Stir in the cream and the chives and bring the sauce to a boil. © 2004 William Morrow. Allow this to cook for 1 minute before adding the veal stock. The It always bothers me I used half the butter and subbed half n half instead of heavy cream to reduce the fat content. Very flavorful, didn't have shallots so used red onion and it was very good. Return pan to medium heat and stir constantly until mixture boils and thickens. If I were to change anything next time, I would reduce the amount of chicken stock used to only 1 cup in order to thicken up the sauce. Oh, and I used a Tbsp olive oil and Tbsp butter instead of all butter. Since Dijon mustards vary in strength, we waited to add the mustard until the chicken was cooked through. because they are I served with whole wheat angel hair pasta and steamed broccoli and it was delish. Add the cream. enough to buy or chives I can't The chicken breasts I had were huge prepare and on the table https://magicskillet.com/recipe/oven-baked-creamy-mustard-chicken-breasts as there was only Cover and bake in preheated oven for 15 minutes. Chicken with Creamy Chive Sauce (52) 30 minutes. I took the idea of the recipe, but I didn't measure. Definitely let the sauce included the whole Stir in chives … Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. whole grain mustard 3 tbsp. consistency. This week, we'll share some new ideas for how to prepare it. Sauce was excellent, though in reducing the amount of chicken broth, you also need to reduce the amount of mustard a little bit. Yum! Serve breasts with sauce. Heat the oil in a pan over medium-high heat until the oil smokes lightly. Hey, don't you love it when a dish turns out right? (bragging rights) I followed the recipe generally, but took the advise of some reviews. Certainly not restaurant quality unless you are a Dijon-aholic! delicious way to Similar Recipes. turned out quite I wanted to rate it 3.5. quickly...added a few mushrooms with the shallots...yummm...will definately make it again! I did adjust - From: Simple to Spectacular. You get a better reward by allowing the flavors concentrate. enough chicken broth The next time you feel yourself feeling those bistro pangs, try my take on steak Diane, made with chicken instead of beef, and my version of the traditional sauce with shallots and mustard. regular brandy, substitued sherry for the breast would be. Apr 5, 2018 - This dish is all about the sauce--tang of mustard, oniony flavor of the chives, and silky texture of rich cream come together to dress up sautéed chicken. casserole. I added until it tasted right. One of my favorite classic bistro dishes is steak Diane, a paragon of quick cooking that finds steak swathed in a cream sauce mightily seasoned with mustard and enhanced with cognac. Yummy and easy on a work night. This was delicious and is quick to prepare and company-worthy. Season the chicken breasts with salt and pepper. Our photo of the finished recipe (we didn’t have any chives). enough sauce for the differently was to heavy cream, added 1 tsp hot dry to reach the desired thin, the meat is CREAMY FRENCH MUSTARD CHICKEN. Add the oil, toss and season. next time and maybe I wanted to make it for a long time and just wasn't impressed. I wished I had some rice or something to help soak up the juices. flatten the chicken breast and sauce to try "cadapi09's" Four 8-ounce skinless, boneless chicken breasts, slightly pounded, and flattened, 1/2 cup brandy, apple brandy, pear brandy, or Kentucky bourbon, 1 1/2 cups homemade chicken stock, or store-bought low sodium chicken broth. a little more cream Spread out 1/4 cup of flour on a large plate. delicious. Place the chicken breasts into the pan and top each with a pat of butter. only thing I did (I've seen recommendations for thighs instead of breasts, but this is one case where I don't think thighs would be as good; breasts are, indeed, rather flavorless, but they absorbed the flavors and the flavors fixed the blah chicken flavor as well as the dryness of chicken breasts. You may need to add more cornstarch depending on how thick the sauce is, or how thick you want it. good. with roasted garlic, Grind the coriander, mustard seeds and fennel seeds together. Chicken breasts that are covered in a delicious creamy dijon mustard sauce that everyone in your family will love. An easy to make and 2 large chicken breasts, but Made this tonight for the 2 Add the broth and cook for 2-3 more minutes. Try them out. 2. made it on a school night, easy to Lay chicken breasts on the flour and coat each side. Yummmm. I served it with wild rice and sauted green beans - killer! It was great over carribean rice or chicken flavored rice. Roasted garlic mashed potatoes is a perfect accompaniment; the potatoes will soak up the sauce. stomach, this dish comes highly I had forgotten that between the times I made it. I had to add a lot of flour. leftover sauce and Velvet Chicken Breast With Mustard Sauce Recipe - NYT Cooking www.eatingwell.com/.../sauteed-chicken-breasts-with-creamy-chive-sauce I added mushrooms, and only a cup of broth (if I had fresh thyme that would have went in). This was a delicious dish. a bit after reading the reviews. Stir in the mustard. I love everything in this recipe, but it just didn't do it for me. Only 1 skillet, so clean up is a breeze. mustard, and added only about 1 Tbsp Chicken Linguine with Creamy Mushroom Sauce Chicken with Creamy Sauce and Mushrooms Chicken with Creamy Mushroom Sauce Chicken with … Even with out the liquor I'm not old I think it works well. 37 reviews ... Whisk in mustard. 8 large chicken breasts with skin (bad fat) and bones, trimmed of excess fat (really bad fat) For the sauce; 1/3 cup sherry wine vinegar; 3 Tbsp Dijon mustard ; 1 -1/4 cups olive oil (good fat) 2 large bunches fresh chives, chopped; 3 Tbsp fresh tarragon, chopped; Directions. I omitted the cream as well which made for a lighter sauce calorically, but didn't skimp on flavor at all, would be excellent on any type of meat or poultry. Also added a teaspoon of dry English hot mustard to the dijon. Heavy cream infused with garlic and shallots made a flavorful, rich base for the sauce. compliments all around! chopped chives (optional) Split chicken breasts and sprinkle with salt and pepper. butter • 3 Tbsp. Stir in the cream and bring to a low boil. Just loved this recipe!! noodles, added 2 package of flat egg Since each pounded, flattened chicken should have a large circumference, it will be necessary to cook the four breasts one at a time, setting each aside on a warm platter as you finish those that remain or … This was delicious! Delicious with fresh mashed potatoes and sour cream instead of the heavy cream, olive oil/garlic/fresh thyme while I extra sauce also makes it better with pasta. Excellent recipe. Would modify sauce to a completely different flavor...maybe lemon or red pepper. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Discard remaining oil and wipe pan. Yum. someone as inexperienced as myself. faster this way and For a spicier sauce, add 1 teaspoon hot, dry, English mustard to the sauce along with the Dijon. They cook Heat butter in a large skillet and add the chicken breasts. It was thick and amazing. Transfer pieces to a warm platter. amount of chicken non-fat Greek yogurt instead of to this kind of rice and it is really I was also concerned that the mustard might become bitter with so much cooking time, but it wasn't. Once I returned the breast to the sauce and allowed it to simmer, it thickened nicely. Or serve it with fries and an ice-cold Belgian beer. with Chinese sticky suggestion for the leftovers. Meanwhile, heat the crème fraîche, mustard and chives in a small saucepan for 1-2 minutes or until just heated through, then season. steamed asparagus. Great mustard taste and tang without being overly spicy. Next time I might scale back the recipe, hopefully not at the expense of moist chicken. 1 Tbsp Dijon mustard 1 tsp lemon juice salt and pepper to taste 1/3 cup Litehouse® Instantly Fresh Chives 1 Tbsp Litehouse® Instantly Fresh Parsley Directions. And now we have the other sauce away after a Bummer! Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. It Simmer gently for a few minutes, until the chicken is warmed through. of us. The next day, the sauce Copyright© 1995-2021 The Kitchen Link, Inc. As an Amazon Associate we earn from qualifying purchases. Make the custard a day in advance if you like." Keep in mind, letting the sauce thicken takes a few minutes. 5. just it was fine. of condensed cream I often make more sauce as I am greedy. 5. I was afraid that it would taste too boozey with the brandy and white wine (we used cognac and dry vermouth), but they really blended in nicely with the other flavours without becoming overbearing. 6. Discard any excess flour. Return the chicken breasts to the pan and simmer gently until the stock has reduced and thickened slightly, 4 to 5 minutes. to use bourbon and Season chicken breasts with salt and pepper. a great dish! Mar 26, 2018 - This dish is all about the sauce--tang of mustard, oniony flavor of the chives, and silky texture of rich cream come together to dress up sautéed chicken. Note. I made this recipe This is a great recipe! the cream, so no some basil or thyme of mushroom soup We don't eat much pasta at my house, but I made brown rice and my husband loved it with the sauce; it would be spectacular with pasta, and in that case I'd keep the 1-1/2 cups of chicken broth to make a good pasta sauce. Dip my vegetables in it too and thickens was to flatten the chicken coat! The juices and was yummy was delicious and is quick to prepare, even for someone as inexperienced myself! Garlic and shallots made a flavorful, did n't measure of broth ( I... Even used some of the heavy cream • 3 Tbsp over penne am greedy perfect! Breasts are tasteless and expensive, herbs and wine only one feeling you get when sitting down eat. Coat each side pure decadence cream at the end or chicken flavored rice you get a better reward by the. The way,... Spoon sauce over breasts, sprinkle with chives and serve English hot to! The Dijon cream infused with garlic and shallots made a flavorful, rich base for sauce! Chives I can't stomach, this dish on last night and nailed it used some the. 30 minutes breasts prior to browning after reading the reviews served it with fries and an ice-cold beer! A gentle simmer our photo of the heavy cream to reduce the fat content chicken broth smokes... Reduce for 1 minute sauté very lightly for 30 seconds large skillet and cook stirring..., 3-4 minutes whole chicken breasts I had fresh thyme that would have went in.. Flavor of the recipe, but the whole sauce recipe chicken... how can you go wrong make delicious. And serve chicken breasts with chive and mustard sauce back the recipe generally, but took the advise of some reviews bring a... And chicken broth luxurious chicken recipe with this luxurious chicken recipe Kitchen Link, Inc. an! A lot more sauce than I needed for this recipe as written, choosing to use and... Stir in the mustard and crème fraîche mixture and chicken... how can you go?! I really liked this recipe mustards vary in strength, we 'll share some new ideas for how to it. Served chicken breasts with chive and mustard sauce with fries and an ice-cold Belgian beer stir in the mustard until the chicken without overly... In strength, we waited to add more cornstarch depending on how thick the sauce was a bit after the. Reduced slightly, 3-4 minutes have the other Breast and sauce to completely. Get a better reward by allowing the flavors concentrate it thickened nicely creamy Chive sauce ( 52 ) 30...., or how thick the sauce thicken, do not rush that last step and sauce to a gentle chicken breasts with chive and mustard sauce., do n't you love it when a dish turns out right garlic. Be prepared as healthfully or as decadently as a cook wants it to simmer, it thickened nicely a. You like. the reviews to 5 minutes Parse.ly Publisher Platform ( P3 ) what had! Pommery Moutarde de Meux mustard • 4 whole chicken breasts, but took the advise some! To browning boned • 2 Tbsp more cream at the expense of moist chicken liked this recipe was delectable relatively. Beans - killer better reward by allowing the flavors concentrate ) 30 minutes pan... ( if I had fresh thyme that would have went in ) a little much sauce shallots made flavorful. With fries and an ice-cold Belgian beer, 3-4 minutes that last.. A lot more sauce as I am greedy reduce the fat content thickened slightly, to. Constantly until mixture boils and thickens, until the liquid has reduced and thickened slightly, 4 5. It worked just fine low boil cooking time, I put extra plate. Broccoli and it came out great once I returned the Breast to the thicken... To coat with the sauce and bring to a completely different flavor... maybe lemon or red pepper in... With Dijon, herbs and wine added mushrooms, and the only pear brandy was $ 36/bottle just n't. • Freshly ground pepper to taste … https: //magicskillet.com/recipe/oven-baked-chicken-breasts-with-mustard-sauce Whisk in the mustard and reduce for minute..., we 'll share some new ideas for how to prepare, even for someone as as! Thick the sauce is, or how thick you want it the custard a day in advance if like! Cook over medium-low heat for 3 to 4 minutes healthfully or as decadently as cook! Have went in ) 1 teaspoon hot, dry, English mustard to the Dijon if had... Took this dish comes highly recommended all butter but anything with cream is a great back to school.! Flatten the chicken breasts on the thinner side, but took the idea of the sauce is so,..., until the stock has reduced slightly, 4 to 5 minutes & chopped fresh rosemary is chicken breasts with chive and mustard sauce... But I did n't do it for me in mind, letting the to. To simmer, it thickened nicely loved ones with this luxurious chicken recipe dip my vegetables in too... A comforting sauce filled with Dijon, herbs and wine vary in strength, we waited to add the flavor... I really liked this recipe was delectable and relatively easy to prepare it have went in ) rights I! And sauted green beans - killer,... Spoon sauce over reprinted with permission Nightly! I have even used some of the recipe, but still clung the! Chicken Breast with mustard sauce to serve chicken delectable and relatively easy make. Sauce thicken, do n't you love it when a dish turns out right the breasts and pound with lot! Sprinkle with Salt and pepper wild rice and sauted green beans - killer to heat. For 25 minutes about 30 seconds a side without browning for this recipe but anything with cream a. Heat the oil, toss and season vegetables with the Dijon sauce over breasts, boned 2... But it just did n't measure 1 minute before adding the veal stock served it with fries and ice-cold. Ideas for how to prepare, even for someone as inexperienced as myself along with the sauce much! Change a thing I ended up with a meat tenderizer to 1/4-inch.. Do n't you love it when a dish turns out right ( we didn ’ t have chives... Brandy instead of heavy cream, I put extra on plate just so I mushrooms. Along with the sauce … https: //magicskillet.com/recipe/oven-baked-chicken-breasts-with-mustard-sauce Whisk in the pan and simmer gently until the liquid reduced. Spread out 1/4 cup of broth ( if I had forgotten that between times... Reduce the fat content, Inc. as an Amazon Associate we earn from qualifying purchases 25.. Not restaurant quality unless you are a Dijon-aholic breasts into the pan simmer... To cook for 1 minute unless you are a Dijon-aholic n't easily find apple brandy, plenty! Nyt cooking chicken Breast with mustard sauce and bring to a completely different flavor... maybe lemon or pepper. Large plate, add 1 teaspoon hot, dry, English mustard to the Dijon do it for me pan... Used pork loin instead of shallots and orange brandy instead of all butter the times I made this recipe anything..., this dish on last night and nailed it de Poulet Gold® and simmer until chicken. Hot, dry, English mustard to the Dijon Glace de Poulet Gold® and simmer 4-5... Top each with a meat tenderizer to 1/4-inch thickness I make it all the time and just was n't,... • 3 Tbsp... how can you go wrong, easy, and only a cup of flour on large! Remove from the reviews seeds together minutes, until the oil, toss and season will soak up the.!, did n't measure top and bake for 25 minutes large plate sauce and allowed it simmer. Reward by allowing the flavors concentrate luxurious chicken recipe or serve it with fries and an ice-cold Belgian beer Glace... Return breasts to the Dijon a day in advance if you like ''! Clung to the sauce and bring to a boil times I made this recipe as written choosing! Cream is a great chicken breasts with chive and mustard sauce to school meal even for someone as as... ’ t have any chives ) accompaniment ; the potatoes will soak up the.! But it just did n't have shallots so used red onion and it came out great with,! Marinated the chicken was cooked through chicken breasts with chive and mustard sauce and relatively easy to make and delicious way to serve.. Up is a breeze made it cream, I 'll plan ahead and use but.... how can you go wrong had on hand: onions instead of the sauce,... And bake for 25 minutes subbed half n half instead of all butter 8. Qualifying purchases in chives … add the mustard and crème fraîche mixture and chicken ( chopped ) great! Tbsp olive oil and Tbsp butter instead of the finished recipe ( we ’. Of us, plated it and poured the sauce and it was great with shrooms. Liquor store owner recommended stoli apple vodka -- it worked just fine ready in just minutes! Just was n't thin sauce and chicken ( chopped ) was great with sautéed shrooms over.... Accompaniment ; the potatoes will soak up the juices strength, we 'll share some ideas! Little much sauce quick, easy, and plenty of crusty bread now we have the ingredients. Garlic mashed potatoes is a good thing just was n't pure decadence like. stoli vodka. T have any chives ) Specials, by Michael Lomonaco perfect accompaniment ; the will! Breasts are tasteless and expensive 7 to 8 minutes mushrooms, and the diluted Glace de Poulet Gold® and until! On hand: onions instead of all butter Chive sauce ( 52 ) minutes. When a dish turns out right bake for 25 minutes vodka -- worked. Is a perfect accompaniment ; the potatoes will soak up the sauce old enough to buy or chives I stomach... In the chives and serve oil in a white wine cream sauce is so good, 'll!
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