Best Chicken Dijon With Green Peppercorns Recipes

GREEN PEPPERCORN CHICKEN

Green Peppercorn Chicken image

This is great for a hearty weeknight dinner. It's really easy and tastes great with mash and a few vegies. The original recipe (from an AWW cookbook) called for chicken thigh cutlets, but I prefer it with breast meat.

Provided by oloschiavo

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 kg chicken breast fillet
1/4 cup grainy mustard
2 tablespoons green peppercorns, drained and chopped
2 garlic cloves, crushed
2 tablespoons lemon juice
1/4 cup fresh chives
1/4 cup olive oil
1 small onion, finely chopped

Steps:

In a large bowl, cover chicken with mustard, peppercorns, garlic, lemon juice, chives and half of the oil.
Let stand for 30 minutes or so.
Heat remaining oil in pan.
Add onion and cook until soft.
Add chicken mixture to pan.
Cook, stirring, until chicken is fully cooked.

Nutrition Facts : Calories 417, Fat 17.1, SaturatedFat 2.7, Cholesterol 145, Sodium 338.7, Carbohydrate 4.3, Fiber 0.9, Sugar 1.4, Protein 58.7

CREAMY DIJON CHICKEN

Creamy Dijon Chicken image

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

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1/2 cup half-and-half cream
1/4 cup Dijon mustard
1 tablespoon brown sugar
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
2 teaspoons butter
1 small onion, halved and very thinly sliced
Minced fresh parsley

Steps:

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.

Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 621mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

CHICKEN DIJON WITH GREEN PEPPERCORNS

Chicken Dijon with Green Peppercorns image

This is a very elegant dish. The success all depends on you being organized in advance. The rest is pretty simple, you just have to work fast at the end. The flavor of this dish is superb and is suitable for any fine dinner party. Keep this one in mind for a Holiday Gathering. I served this with roasted chunks of sweet potato...

Provided by Garrison Wayne

Categories Chicken

Time 1h10m

Number Of Ingredients 18

Ingredients

PREMEASURE ALL OF THESE AND SET ASIDE:
2 Tbsp butter, unsalted
1/4 c onion, finely minced
2 clove garlic, chopped
1/2 tsp lemon zest, pack to measure
1 Tbsp lemon juice
1 Tbsp italian parsley, chopped, pack to measure
1 1/2 Tbsp green peppercorns, packed in brine from a jar, drained
1/2 c chicken stock, regular salt
1/3 c chardonnay wine
1/3 c heavy cream
FOR THE CHICKEN
1/2 c flour
3/4 tsp kosher salt
1/8 tsp black pepper
1 large egg, beaten
2 lb boneless skinless chicken thighs
1/4 c cooking oil for frying

Steps:

1. Premeasure all the ingredients listed. Set them to the side of where you will fry the chicken so they are handy.
2. Portion (cut) up the chicken thigh meat and coat with the beaten egg in a bowl.
3. Mix the flour, salt and pepper in a bowl. Dredge the egg soaked chicken pieces in the seasoned flour and place on a platter or tray.
4. Heat the oil in a large fry pan until quite hot but not smoking.
5. Fry the chicken pieces until nicely browned on both sides, turning occasionally until done. That will take about 15-18 minutes depending on how large the pieces are. Remove the cooked chicken to a serving platter.
6. Dump the oil from the fry pan. Be careful when doing this. Have a can ready in advance for doing this.
7. Return the pan to a medium hi heat. Add the butter to melt.
8. Saute the onion in the butter for about a minute, then add the garlic and cook for about a half a minute. Add the lemon zest, parsley, lemon juice, peppercorns, chicken stock and wine. Bring to a full boil and reduce for several minutes. Add the cream and mustard and heat through for about a minute more. Remove pan from the heat and pour over the cooked chicken and serve immediately.