POUNDED CHICKEN WITH SHERRY-DIJON SAUCE
Pounded, Parmesan-breaded chicken with a Dijon-sherry sauce.
Provided by AJHess
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat an oven to 500 degrees F (260 degrees C). Grease a baking sheet with olive oil.
- Mix egg and water together in a wide bowl. Mix bread crumbs and Parmesan cheese together in a separate bowl.
- Melt butter with sherry, Worcestershire sauce, Dijon mustard, and garlic in a small saucepan over medium heat; cook until slightly thickened, about 5 minutes.
- Dip chicken breasts into the beaten egg to coat. Press the dipped breasts into bread crumbs and gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange onto the prepared sheet. Drizzle sherry-Dijon sauce over the breaded chicken breasts.
- Bake on a rack in the top third of the preheated oven until no longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 560.9 calories, Carbohydrate 24.6 g, Cholesterol 229.2 mg, Fat 29.1 g, Fiber 1.2 g, Protein 46.1 g, SaturatedFat 12.2 g, Sodium 746 mg, Sugar 2.4 g
CREAMY DIJON CHICKEN
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
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
GG'S CHICKEN IN CREAMY DIJON SHERRY SAUCE
You can do so many wonderful things with plain old chicken breasts. This turns them into an elegant meal.
Provided by Gloria 15x
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper.
- Saute chicken in butter until just cooked through, about 4 minutes per side.
- Transfer to plate.
- Add mushrooms, onion and peppercorns to skillet and saute until onion is tender, about 7 minutes.
- Add broth, cream, sherry and mustard to skillet.
- Simmer until reduced to sauce consistency, about 15 minutes.
- Return chicken and juices to pan and cook until chicken is just heated through, about 4 minutes more.
Nutrition Facts : Calories 405.5, Fat 24.6, SaturatedFat 14.5, Cholesterol 144.8, Sodium 441.6, Carbohydrate 7.6, Fiber 1.1, Sugar 2.8, Protein 32
DIJON CHICKEN BREASTS
Steps:
- Pound chicken to 1-inch thick and season with salt and pepper.
- Heat olive oil over medium-high heat in a large skillet and cook chicken for 5-6 minutes per side, or until browned and the chicken reaches 165°F. Remove chicken from the pan and set aside lightly covering with foil.
- Add butter and garlic to the pan. Cook just until fragrant, about 30 seconds.
- Stir in white wine, making sure to scrape up any browned bits from the bottom of the pan. Simmer until the wine is reduced by half, about 3 minutes.
- Whisk in remaining ingredients and simmer for 2-4 minutes or until slightly thickened.
- Add chicken back to the pan along with any juices and cook just until heated through, about 2 minutes.
Nutrition Facts : Calories 287 kcal, Carbohydrate 2 g, Protein 26 g, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 108 mg, Sodium 776 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
STUFFED CHICKEN DIVAN WITH A SHERRY DIJON SAUCE
We've updated this classic dish while still keeping all the elements that people love: crisp broccoli, juicy chicken, and a tasty Parmesan sauce. By stuffing the chicken breasts we were able to cut down on the overall cheese in the dish while still maximizing flavor. A mixture of low-fat evaporated milk, broth and sherry with a touch of cornstarch makes a creamy sauce that tastes as rich as the full fat version.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Mist a shallow rectangular flameproof baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes. Drain well and run under cold water until cold. Drain well again and squeeze dry in paper towels.
- Chop the broccoli and toss in a bowl with the Gruyere and garlic. Insert a paring knife into the thickest part of each chicken breast to make a 3-inch deep pocket. Stuff each chicken breast with equal amounts of the broccoli mixture. Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper.
- Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side. If the chicken begins to brown too quickly, turn the heat down to medium to finish cooking through. Transfer to the baking dish.
- Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat. Stir the sherry and cornstarch until smooth and pour, whisking constantly, into the sauce. Cook until just thickened, about 2 minutes. Remove from heat and stir in the Parmesan. Top each chicken breast with 2 tablespoons of sauce and place under the broiler. Broil until lightly browned, 2 to 3 minutes.
- Let the chicken rest for 5 minutes and then cut each breast in half on an angle. Whisk the mustard into the remaining sauce and spread a few tablespoons on each plate. Top with a halved chicken breast.
CHICKEN IN CREAMY DIJON-SHERRY SAUCE
Steps:
- Season chicken with salt and pepper. Melt butter in heavy large skillet over medium heat. Add chicken and sauté until just cooked through, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, onion and peppercorns to skillet and sauté until onion is tender, about 7 minutes. Add broth, cream, Sherry and mustard to skillet. Simmer until reduced to sauce consistency, scraping up browned bits, about 15 minutes. Return chicken and any accumulated juices to pan. Cook until chicken is just heated through, about 4 minutes longer.
CHERRY DIJON CHICKEN
From inmamaskitchen.com (cherry mustard chicken). I really liked this dish but my kids and DH, while they liked the chicken, weren't into the sauce- too much Dijon flavor for them. I used boneless, skinless thighs and served the sauce on the side.
Provided by Oolala
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle chicken with salt and pepper, then lightly toss in flour. Shake off excess.
- Heat half the butter and oil in large skillet over medium heat. Add half the chicken. Cook 8 to 10 minutes, turning occasionally, until chicken is golden and cooked through. Remove to platter and keep warm.
- Repeat with remaining butter, oil and chicken.
- Stir wine, chicken broth and mustard into skillet, scraping up browned bits.
- In small bowl, mix cornstarch, vinegar and water. Stir into skillet. Add cherries and boil mixture, stirring until sauce thickens, 1 to 2 minutes.
- Stir in green onion.
- Pour sauce over chicken and serve.
Nutrition Facts : Calories 484.8, Fat 21.9, SaturatedFat 7.6, Cholesterol 121.6, Sodium 542.4, Carbohydrate 18.7, Fiber 2.2, Sugar 10.6, Protein 42.2
CHICKEN & MUSHROOMS WITH CREAMY DIJON SAUCE
This is a very easy and tasty chicken dish, thanks to the wonderful creamy mustard sauce. To make the dish richer,use margarine or butter instead of the cooking spray. You can also use whipping cream instead of the fat-free half and half. You can use any type of mushroom, depending on your preference. I like baby bellas.
Provided by breezermom
Categories Chicken Breast
Time 22m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Spray skillet with cooking spray. Heat to medium heat.
- Sprinkle chicken with thyme, rosemary (optional), salt, and pepper.
- Place chicken in the preheated skillet and cook 4 minutes on each side, or until chicken is lightly browned.
- Add the chicken stock and sherry. Bring to a boil.
- Cover and reduce heat; simmer for 10 minutes.
- Add mushrooms and cook uncovered until the mushrooms are tender.
- Remove the chicken and mushrooms from the pan; keep warm.
- Add the half and half and mustard to the skillet. Whisk together to blend. Cook 1 minute or until thoroughly heated. If desired, thicken sauce with cornstarch -- be careful -- it is easy to get it too thick.
- Return the mushrooms to the skillet, and serve the sauce and mushrooms over the chicken.
Nutrition Facts : Calories 335.7, Fat 6.5, SaturatedFat 2, Cholesterol 82.8, Sodium 703.1, Carbohydrate 11.9, Fiber 1.9, Sugar 4.5, Protein 31.4
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