Best Chicken Breasts And Mushrooms With Rosemary And Mustard Sauce Recipes

CHICKEN WITH ROSEMARY AND MUSHROOMS

Steps:

• Heat a heavy 12-inch skillet over medium-high heat.
• Melt butter, then add the mushrooms, garlic, rosemary, and salt to the pan.
• Cook until mushrooms are browned, about 5-6 minutes.
• Pour in the chicken stock and flour.
• Whisk well and cook about 2 more minutes, or until sauce thickens slightly.
• Transfer mushrooms and sauce into a bowl and set aside.
• Place chicken in the same pan over medium-high heat. If the pan is very dry, add another tablespoon or two of butter.
• Cook about 8 minutes per side, or until the internal temperature reaches 165˚F and the chicken is no longer pink.
• Return mushrooms and sauce to the pan, and cook for 1 more minute.
• Serve warm.

CHICKEN WITH MUSTARD SAUCE (CREAMY & DELICIOUS!)

Steps:

• Preheat oven to 400ºF.
• Trim chicken and sprinkle both sides with salt and pepper.
• Add oil to a large oven safe skillet over medium heat. When oil is hot, place chicken in skillet. Cook for 3-4 minutes or until golden brown and it removes easily from the pan (it shouldn't stick). Flip each piece over and cook for another 3-4 minutes.
• Place the pan in the oven and bake for 10 minutes or until the internal temperature of the chicken breasts reaches 165ºF when checked with an instant-read thermometer in the thickest portion of the meat.
• Remove chicken from the pan and place it on a plate. Cover with foil.
• Return pan to burner over medium heat.
• Add shallots and cook for 3-4 minutes or until softened. Add rosemary and garlic and cook, stirring constantly, for 1 minute or until garlic is fragrant. Stir in flour and cook for 1 minute, stirring constantly.
• Whisk or stir in wine while scraping all the brown bits off the bottom of the pan. Continue to cook for 1-2 minutes or until slightly reduced.
• Add mustard while whisking, and then add chicken broth while whisking.
• Cook for 5-6 minutes or until thickened slightly. Whisk in cream and cook for 5 minutes, stirring frequently, or until thickened. Return chicken to pan to coat in sauce (or drizzle sauce over chicken) and serve immediately, garnished with fresh parsley or chives if desired.

CHICKEN BREASTS AND MUSHROOMS WITH ROSEMARY AND MUSTARD SAUCE

Steps:

• In a skillet, melt 2 tablespoons butter over medium heat.
• Season chicken with salt and pepper; cook chicken in skillet until well browned and no longer pink in the center, about 20 minutes, turning several times; remove to a plate.
• Add remaining 1 tablespoon butter to skillet; stir/saute onion and mushrooms for 5 minutes, until soft; remove and add to chicken.
• Add wine, broth, salt to taste, and rosemary to skillet; increase heat to medium-high and boil until liquid is reduced by half, about 5 minutes.
• Whisk in the mustard and parsley; return chicken and vegetables to pan; simmer over low heat to reheat, 5-10 minutes.
• Garnish with rosemary sprigs and serve.

ROAST CHICKEN AND ROOT VEGETABLES WITH MUSTARD-ROSEMARY SAUCE

Steps:

• Preheat oven to 375°F. Whisk mustard, oil, and rosemary in bowl. Place chicken in large roasting pan. Brush with half of mustard mixture. Roast until thermometer inserted into thickest part of thigh registers 170°F, about 1 hour 45 minutes.
• Meanwhile, brush large baking sheet with oil. Reserve 1 tablespoon mustard mixture for sauce. Toss onions, turnips, and carrots with remaining mustard mixture in bowl. Spread out on baking sheet. Roast until tender and beginning to brown, stirring twice, about 1 hour. Transfer chicken to platter. Spoon off fat from juices in pan. Place pan atop 2 burners. Whisk in broth and reserved mustard mixture. Boil until reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper. Place chicken on platter; surround with vegetables. Serve with sauce.

CHICKEN WITH MUSHROOMS AND MUSTARD

Steps:

• Pound breasts until 1/4" thick.
• Dredge in flour mixture.
• Heat oil over medium heat.
• Add chicken and saute about 7 minutes, turning once.
• Remove and keep warm.
• Add butter to frypan and increase heat to high.
• Add onion and mushrooms.
• Saute about 5 minutes.
• Reduce heat to low.
• Add cream, parsley, mustard and lemon juice.
• Bring to a boil stirring constantly.
• Add juices from chicken into cream mixture.
• Pour sauce over chicken and serve.

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE

Steps:

• Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.