Best Dijon Cream Sauce Recipes

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CHICKEN CORDON BLEU WITH DIJON CREAM SAUCE



Chicken Cordon Bleu with Dijon Cream Sauce image

Is it actually French? It's served at every French restaurant here in the States, but I'm pretty sure it's, like, Swedish. Regardless, it's breaded cheese and meat - tough to go wrong. Enjoy!

Provided by Brian Genest

Categories     Main Dish Recipes     Pork     Ham

Time 2h10m

Yield 2

Number Of Ingredients 18

2 (6 ounce) chicken breasts
1 teaspoon salt
1 slice ham steak
1 cup shredded Gruyere cheese
toothpicks
2 eggs
3 tablespoons milk
2 cups Italian-style panko bread crumbs
1 cup grated Parmesan cheese
2 cups all-purpose flour
3 tablespoons butter
2 cups whole milk
2 tablespoons salted butter
2 tablespoons all-purpose flour
½ cup grated Parmesan cheese
⅛ teaspoon ground nutmeg, or to taste
3 tablespoons Dijon mustard
1 pinch salt and ground black pepper to taste

Steps:

  • Butterfly each chicken breast by cutting it down the center, lengthwise, leaving about 1 inch of connective tissue at the other end. Spread open like a book, and rub each down with 1/2 teaspoon salt. Let rest for 30 minutes to absorb salt.
  • Cover each breast with plastic wrap and pound thin with a meat mallet until roughly doubled in surface area. Using a very sharp knife or meat slicer, cut the ham steak into very thin slices.
  • Spread 1/4 cup Gruyere over each chicken breast, then divide 1/4 of the ham between them. Repeat, making 2 layers. Fold the chicken over like an omelet, enclosing the cheese and ham. Secure the open edges with 4 to 5 toothpicks.
  • Whisk eggs and milk together in a bowl. Combine bread crumbs and Parmesan cheese in a second bowl. Carefully dredge each chicken breast in flour, coat with egg wash, then dredge in the breading. Transfer to a wire rack and move to freezer for 20 minutes to help the breading adhere to the meat.
  • Preheat the oven to 385 degrees F (195 degrees C). Place chicken in a baking dish.
  • Bake chicken in the preheated oven for 25 minutes, then brush each side down with melted butter and flip. Bake for 25 minutes more.
  • Meanwhile, make the sauce. Pour milk into a saucepan set over low heat and simmer until steaming, about 10 minutes.
  • Melt butter and stir in flour to create a roux. Let the roux cook to burn off the flour taste, stirring constantly, 4 to 5 minutes. Slowly whisk in hot milk, letting the sauce come together before adding more milk, until everything is well incorporated. The sauce will still be a little thin. Add Parmesan cheese and nutmeg, stirring constantly until cheese in melted evenly into the sauce. Stir in Dijon mustard. Simmer sauce until it is at least thick enough to coat the back of a spoon. Season with salt and pepper.
  • Remove chicken from oven and transfer to plates. Remove toothpicks. Ladle sauce over chicken and serve immediately.

Nutrition Facts : Calories 2227.9 calories, Carbohydrate 193.3 g, Cholesterol 520.6 mg, Fat 105.7 g, Fiber 3.6 g, Protein 120.1 g, SaturatedFat 48.6 g, Sodium 5680.1 mg, Sugar 13.7 g

FAST FRY PORK CHOPS WITH DIJON MUSHROOM CREAM SAUCE



Fast Fry Pork Chops With Dijon Mushroom Cream Sauce image

This makes a lot of sauce so you might want to cut the amounts in half. You can also use pork medallions flattened to about 1/4-inch thickness with a meat mallet or rolling pin in place of the fast fry chops, also you can lightly dredge the chops in flour before frying.

Provided by Kittencalrecipezazz

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

6 -8 pork chops (use fast-fry chops, about 1/4-inch thick or a little more)
seasoning salt
black pepper
2 tablespoons butter
2 tablespoons oil
3/4 lb sliced fresh mushrooms
1 small red bell pepper, finely chopped
1 small onion, finely chopped
1 tablespoon minced fresh garlic
3/4 cup dry white wine
1 cup chicken broth
1 cup whipping cream
1/4 cup grated parmesan cheese (optional)
3 tablespoons Dijon mustard (can use more or less)

Steps:

  • Season the pork chops on both sides with salt and pepper.
  • Heat the oil and butter in a large skillet, the brown the chops on both sides; remove to a plate.
  • Add in more butter or oil if needed and saute the mushrooms until they have released their moisture and are lightly browned.
  • Add in the onion, bell pepper and garlic; saute for about 3 minutes.
  • Add in the wine, broth and cream and stir with a wooden spoon scraping up any browned bits on the bottom of the skillet; bring to a boil and simmer until slightly reduced and thickened (about 20 minutes).
  • Mix in the Dijon mustard and Parmesan cheese (if using) and then return the chops back to the skillet and simmer for 5-6 minutes.
  • Season the sauce with salt and pepper.
  • Serve the pork chops with the sauce over them or on the side.

SEA BASS WITH PINEAPPLE-DIJON CREAM SAUCE



Sea Bass With Pineapple-Dijon Cream Sauce image

Sweetness of pineapple with a hint of Dijon goes great with coconut-jasmine rice and roasted sea bass!

Provided by jcwosje

Categories     Seafood     Fish

Time 30m

Yield 2

Number Of Ingredients 9

2 (8 ounce) sea bass fillets
1 pinch seafood seasoning (such as Old Bay®), or to taste
1 tablespoon olive oil, or as needed
6 ounces pineapple juice
¼ cup dry white wine
¼ cup chicken stock
8 ounces heavy cream
1 teaspoon Dijon mustard
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Pat fish dry with paper towels and lightly season with seafood seasoning.
  • Coat an ovenproof skillet with oil and heat over medium-high heat until oil begins to shimmer but not smoke, about 1 minute. Place seasoned fish in the hot skillet and cook until lightly brown on 1 side, 4 to 5 minutes.
  • Turn fish over and place skillet in the preheated oven. Roast until fish flakes easily with a fork, 7 to 9 minutes. Transfer fish to a plate and cover tightly with aluminum foil.
  • Drain any excess oil from the skillet and return to the stove over medium-high heat. Add pineapple juice and scrape the bottom of the pan to release any browned bits. Add wine, chicken stock, and cream. Simmer until as thick as desired, 1 to 3 minutes. Remove skillet from heat, add mustard and butter. Whisk until melted and smooth. Serve sauce over roasted sea bass.

Nutrition Facts : Calories 854 calories, Carbohydrate 16.8 g, Cholesterol 280 mg, Fat 65 g, Fiber 0.2 g, Protein 44.8 g, SaturatedFat 35.6 g, Sodium 424.8 mg, Sugar 10 g

STEAK AU POIVRE WITH DIJON CREAM SAUCE



Steak Au Poivre with Dijon Cream Sauce image

At Emeril's, in New Orleans, Emeril Lagasse prefers sirloin steaks for this.

Provided by Vicki Butts (lazyme)

Categories     Beef

Time 25m

Number Of Ingredients 9

2 sirloin steaks (3/4-inch thick), 16-oz each
9 Tbsp dijon mustard
4 tsp coarsely ground black peppercorns
2 Tbsp olive oil
1/2 c minced shallots
1 garlic clove, minced
1 c canned beef broth
1/4 c whipping cream
1/4 c brandy

Steps:

  • 1. Sprinkle steaks with salt. Spread 2 tablespoons mustard on each side of each steak. Press 1 teaspoon pepper on each side of each steak.
  • 2. Heat oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare.
  • 3. Transfer steaks to plate; tent with foil.
  • 4. Add shallots and garlic to skillet; sauté 15 seconds. Stir in broth, cream, then brandy and 1 tablespoon mustard. Boil until thickened, 2 minutes.
  • 5. Spoon over steaks.

WALNUT CHICKEN WITH DIJON CREAM SAUCE



Walnut Chicken with Dijon Cream Sauce image

Chicken coated with Progresso® bread crumbs, Gold Medal® all-purpose flour and walnuts gives you a delicious skillet dinner - served with Dijon cream sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 16

6 boneless skinless chicken breasts
1/4 cup butter or margarine, melted
1/2 teaspoon garlic powder
1/2 cup Progresso™ panko crispy bread crumbs
1/4 cup Gold Medal™ all-purpose flour
1/2 cup finely chopped walnuts
1/4 cup sesame seed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons butter or margarine
2 tablespoons olive oil
1 cup whipping cream
2 tablespoons Dijon mustard
2 tablespoons dry sherry
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Steps:

  • Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. In small bowl, mix melted butter and garlic powder. In shallow dish, mix bread crumbs, flour, walnuts, sesame seed, 1 teaspoon salt and 1/2 teaspoon pepper. Brush both sides of chicken with garlic butter; coat with bread crumb mixture.
  • In 12-inch skillet, heat 1 tablespoon each of the butter and oil over medium heat until butter is melted. Add 3 chicken breasts; cook 8 to 12 minutes, turning once, until no longer pink in center. Remove from skillet to serving platter; cover to keep warm. Repeat with remaining 1 tablespoon each butter and oil and remaining 3 chicken breasts.
  • Meanwhile, in 1-quart saucepan, stir sauce ingredients with whisk until blended. Heat to simmering; cook 10 minutes or until mixture thickens slightly and coats the back of a spoon. Serve chicken with sauce.

Nutrition Facts : Calories 527, Carbohydrate 13 g, Fat 7, Fiber 2 g, Protein 23 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 796 mg

LEMON DIJON CREAM SAUCE



Lemon Dijon Cream Sauce image

Make and share this Lemon Dijon Cream Sauce recipe from Food.com.

Provided by Miss Annie

Categories     Sauces

Time 10m

Yield 1/2 cup

Number Of Ingredients 4

2 teaspoons butter
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1/2 cup heavy cream (may need more)

Steps:

  • Melt the butter over low heat, and add the Dijon and lemon juice, mixing well.
  • When slightly heated, stir in the cream, 1/4 cup at a time until it is the consistency you like.
  • Serve over vegetables.

Nutrition Facts : Calories 982.7, Fat 104.2, SaturatedFat 64.5, Cholesterol 366.4, Sodium 534.7, Carbohydrate 11.5, Fiber 1.1, Sugar 1.8, Protein 6.3

STEAK AU POIVRE WITH DIJON CREAM SAUCE



Steak au Poivre with Dijon Cream Sauce image

Categories     Milk/Cream     Beef     Dairy     Mustard     Dinner     Meat     Steak     Brandy     Fall     Winter     Anniversary     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

2 16-ounce 3/4-inch-thick sirloin steaks
9 tablespoons Dijon mustard
4 teaspoons coarsely ground black peppercorns
2 tablespoons olive oil
1/2 cup minced shallots
1 garlic clove, minced
1 cup canned beef broth
1/4 cup whipping cream
1/4 cup brandy

Steps:

  • Sprinkle steaks with salt. Spread 2 tablespoons mustard on each side of each steak. Press 1 teaspoon pepper on each side of each steak. Heat oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; tent with foil. Add shallots and garlic to skillet; sauté 15 seconds. Stir in broth, cream, then brandy and 1 tablespoon mustard. Boil until thickened, 2 minutes. Spoon over steaks.

SALMON WITH DIJON CREAM SAUCE



Salmon with Dijon Cream Sauce image

Try this easy to make and great tasting recipe. The delicious sauce can be used on many different foods.

Provided by Troy Kilborn

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 1h10m

Yield 6

Number Of Ingredients 9

2 pounds salmon fillets
½ cup sour cream
⅛ teaspoon white pepper
⅛ teaspoon dried dill weed
⅓ cup Chardonnay wine
1 shallot, finely chopped
1 cup half-and-half cream
¼ cup all-purpose flour
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
  • Arrange salmon in the prepared baking dish. Evenly coat with sour cream. Season with white pepper and dill.
  • Bake in the preheated oven 30 minutes, or until fish is easily flaked with a fork.
  • In a small saucepan over medium heat, mix the wine and shallot, and bring to a boil. Reduce heat, and simmer 10 minutes, until liquid is reduced by about 2 tablespoons.
  • In a small bowl, thoroughly blend the half-and-half and flour, and stir into the wine mixture. Return the mixture to a boil, stirring constantly. Reduce heat, and continue to cook and stir until thickened.
  • Remove the wine and cream mixture from heat, and mix in the Dijon mustard. Pour evenly over the salmon to serve.

Nutrition Facts : Calories 386.8 calories, Carbohydrate 8.9 g, Cholesterol 117.2 mg, Fat 21.7 g, Fiber 0.2 g, Protein 34.8 g, SaturatedFat 7.7 g, Sodium 162.2 mg, Sugar 0.5 g

CHICKEN WITH DIJON-TARRAGON CREAM SAUCE



Chicken with Dijon-Tarragon Cream Sauce image

25-minute main dish! Dijon mustard adds zest to a creamy sauce that coats tender chicken and pasta.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

8 oz uncooked fettuccine
1 tablespoon butter or margarine
1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
3/4 cup sour cream
1/2 cup milk
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon leaves
2 tablespoons chopped fresh parsley, if desired

Steps:

  • Cook and drain fettuccine as directed on package.
  • Meanwhile, in 10-inch skillet, melt butter over medium heat. Add chicken; cook 8 to 10 minutes, stirring frequently, until no longer pink in center.
  • In small bowl, mix sour cream, milk and mustard until smooth. Stir in tarragon. Pour into skillet with chicken. Cook about 5 minutes, stirring frequently, until thoroughly heated. Serve chicken mixture over fettuccine; sprinkle with parsley.

Nutrition Facts : Calories 470, Carbohydrate 41 g, Cholesterol 155 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 1/2 g

SAUTEED SHRIMP WITH CHARDONNAY-DIJON CREAM SAUCE



Sauteed Shrimp With Chardonnay-Dijon Cream Sauce image

Fancy name for an easy recipe. This is my adaptation of a Wolfgang Puck recipe I found in the Chicago Tribune.

Provided by Hey Jude

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb medium shrimp, peeled and deveined
1/2 teaspoon salt
fresh ground pepper, to taste
2 tablespoons extra virgin olive oil
1/2 lb dried angel hair pasta or 1/2 lb spaghetti
1 cup Chardonnay wine or 1 cup other dry white wine
1/2 cup whipping cream
1 tablespoon Dijon mustard
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Heat a large saucepan of salted water to a boil over medium-high heat. Season the shrimp with the salt and pepper to taste.
  • Heat a large skillet over medium-high heat; add the oil. Heat about 30 seconds; add the shrimp, distributing evenly in the pan. Cook, turning once, until pink, about 2 minutes per side. Transfer the shrimp to a platter; cover with foil to keep them warm.
  • Add the pasta to the boiling water; cook until al dente, tender but still slightly chewy, following package directions for the time.
  • Meanwhile, heat the same skillet over high heat; add the wine. Stir with a wooden spoon to scrape and dissolve pan deposits; cook until liquid reduces by half, about 5 minutes. REduce the heat to medium-high; stir in the cream. Cook 1 minute; stir in the mustard. Cook until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Stir in the shrimp; cook until heated through, about 1 minute.
  • Drain pasta; divide equally amongst 4 shallow bowls. Spoon the sauce over the pasta. Divide the shrimp evenly amongst the bowls. Garnish with parsley.
  • This goes really well with crusty bread!

Nutrition Facts : Calories 545.1, Fat 20.7, SaturatedFat 8.3, Cholesterol 213.6, Sodium 519.2, Carbohydrate 46.1, Fiber 2, Sugar 1.7, Protein 31.3

SALMON IN ORANGE DIJON CREAM SAUCE



Salmon in Orange Dijon Cream Sauce image

My kids love salmon and I created this recipe so we could have another delicious way to cook it. This recipe is tasty for kids and also great to serve for company.

Provided by TWINBOYSMOMMA

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 55m

Yield 6

Number Of Ingredients 11

3 cups heavy whipping cream
1 cup milk
¼ cup water
¼ cup orange juice
1 tablespoon butter
1 tablespoon Dijon mustard
1 tablespoon honey
⅛ teaspoon salt
1 tablespoon olive oil, or as needed
6 (4 ounce) fillets salmon
1 lemon, sliced

Steps:

  • Combine heavy cream, milk, water, orange juice, butter, mustard, honey, and salt in a pot; bring to a boil. Reduce heat and simmer, stirring frequently, until sauce thickens, 20 to 25 minutes.
  • Heat olive oil in a large skillet over medium heat; cook salmon until fish flakes easily with a fork, about 10 minutes per side.
  • Transfer salmon to a serving plate and top with sauce. Squeeze lemon slices over salmon.

Nutrition Facts : Calories 650.1 calories, Carbohydrate 11.7 g, Cholesterol 221.2 mg, Fat 55.6 g, Fiber 0.9 g, Protein 28 g, SaturatedFat 30.8 g, Sodium 233.9 mg, Sugar 5.8 g

PORK CHOPS WITH DIJON CREAM SAUCE



Pork Chops With Dijon Cream Sauce image

This recipe calls for reduced sodium, fat free chicken broth and fat free evaporated milk, but I've also made it with regular chicken broth and regular evaporated milk. Good both ways...and nice to know that something can be healthy and still taste yummy! I also use the thin cut pork chops just as a matter of preference. I got this recipe in the mail on a recipe card from some company that wanted me to buy their cookbook...please, I have Zaar! What do I need with their cookbooks...but I sure like this recipe of theirs!

Provided by Troop Angel

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

4 (4 ounce) boneless center cut pork chops (1/2 inch thick)
1/2 teaspoon salt
1/2 teaspoon pepper
cooking spray
1/3 cup reduced-sodium fat-free chicken broth
1 1/2 tablespoons Dijon mustard
1/3 cup fat-free evaporated milk

Steps:

  • Trim fat from chops.
  • Sprinkle both sides with salt and pepper.
  • Spray a large heavy skillet with cooking spray.
  • Heat skillet over medium high heat until hot.
  • Add chops and cook 3 to 4 minutes on each side until browned.
  • Remove chops from skillet and keep warm.
  • Add broth to skillet.
  • Stir to loosen browned bits.
  • Combine mustard and evaporated milk and add to skillet.
  • Reduce heat and simmer 7 minutes or until sauce is thickened slightly.
  • Spoon sauce over chops.
  • Serve and enjoy!

Nutrition Facts : Calories 226.3, Fat 7.2, SaturatedFat 2.5, Cholesterol 87, Sodium 657.3, Carbohydrate 3, Fiber 0.2, Sugar 2.6, Protein 35.2

DIJON CREAM SAUCE



Dijon Cream Sauce image

Make and share this Dijon Cream Sauce recipe from Food.com.

Provided by g2driver2

Categories     European

Time 20m

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 11

1 tablespoon unsalted butter
1 shallot, minced
2 tablespoons flat leaf parsley, minced
2 tablespoons cognac
1 tablespoon Dijon mustard
2 tablespoons tomato paste
1 cup beef stock
1/2 cup heavy cream
cayenne pepper, to taste
salt, to taste
fresh ground black pepper, to taste

Steps:

  • in the same frying pan over medium heat, melt the butter.
  • Add the shallot and parsley and saute until the shallot is softened, 2-3 minutes.
  • Remove the pan from heat and add the Cognac.
  • Briefly return to the heat to warm; then remove from the heat again to ignite the Cognac using a long kitchen match, making sure the overhead fan is off and averting your eyes. Keep a lid handly in case the flame should flare up.
  • When the flame has burned out, return the pan to high heat and whisk in the mustard, tomato paste, reserved 1 Tb rub, and beef stock.
  • Cook, whisking often, to reduce the sauce by half, 4-5 minutes.
  • Remove the pan from the heat and whisk in the cream and cayenne to taste.
  • Add any accumulated juices from the steaks. Season to taste with salt and black pepper.
  • To serve, spoon a generous amount of sauce over the steaks and serve at once. Pass any extra sauce at the table.

DIJON PORK LOIN WITH COGNAC CREAM SAUCE



Dijon Pork Loin With Cognac Cream Sauce image

Make and share this Dijon Pork Loin With Cognac Cream Sauce recipe from Food.com.

Provided by FoodieFinn

Categories     Pork

Time 30m

Yield 2 pork servings, 2 serving(s)

Number Of Ingredients 8

1 tablespoon butter
3 tablespoons extra virgin olive oil
2 boneless pork loin chops
3 tablespoons whole grain Dijon mustard
1 large shallot
2 tablespoons cognac
150 ml whipping cream
salt & fresh ground pepper

Steps:

  • Take pork out of fridge and let rest 10 minutes to bring them closer to room temperature.
  • Trim fat off chops, slather oil on both sides
  • salt and pepper both sides.
  • Pat mustard on both sides to create a 'crust'.
  • Fry oil and butter in pan until little bubbles appear on medium high heat
  • Add chops , let sizzle , turning when white halfway up, once flipped and they are all white on the sides, put into an oven preheated to 425F, until internal temp is at least 160°F.
  • add finely chopped shallots to pan until soft then add cognac, scraping bottom of pan to release the 'bits' once the cognac has reduced add cream.
  • reduce heat to Low and add salt and pepper to taste, and allow the sauce to thicken-.
  • serve on pork
  • Enjoy with oven roasted herb potatoes, and honey glazed carrots.
  • wine pairing- crisp cold Sumac Ridge Guwertztraminer.

Nutrition Facts : Calories 785.3, Fat 66.2, SaturatedFat 27.5, Cholesterol 237, Sodium 423.6, Carbohydrate 4.9, Fiber 0.7, Sugar 0.3, Protein 42.6

VENNETTO'S ROSEMARY CHICKEN WITH DIJON CREAM SAUCE FOR 2



Vennetto's Rosemary Chicken With Dijon Cream Sauce for 2 image

I have a surplus of rosemary growing in the herb garden and today I actively went about searching for a rosemary chicken recipe. Initially I wanted a simple baked chicken but as happens often on the internet, I became sidetracked. This reminds me of a creamy, tangy version of veal piccata. Adapted from thatsmyhome.com. Please use only *fresh* rosemary in this recipe!

Provided by COOKGIRl

Categories     Poultry

Time 1h

Yield 2 serving(s)

Number Of Ingredients 14

2 (8 ounce) boneless skinless chicken breasts, pounded to 1/2-inch thickness
1 tablespoon olive oil
1 tablespoon butter
1 garlic clove, finely minced
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1/4 cup white wine
1/4 cup chicken broth
1 tablespoon capers, drained
1/4 cup heavy cream
1 tablespoon Dijon mustard
salt and pepper, to taste
1 sprig fresh rosemary

Steps:

  • MARINADE: Mix marinade together and add to the chicken breasts. Season with salt and pepper.
  • Marinate chicken breasts at least 2 hours or overnight in glass container or plastic "Ziploc" bag.
  • Heat 1 tablespoon of olive oil and the butter over medium high heat and sauté chicken breasts, turning several times until browned on each side. Do not overcook.
  • Set aside on a serving dish and prepare the cream sauce.
  • SAUCE: Over medium high heat in the same pan you used to cook the chicken, add white wine, chicken broth, capers, and cream.
  • Use a spatula to scrape up the fond (brown bits) as you heat the mixture, reducing until thickened. DO NOT boil or the cream will curdle. If necessary, reduce heat.
  • Whisk in Dijon mustard until sauce is smooth; returning chicken breasts to sauce to reheat. Arrange chicken breasts on platter and spoon sauce over.
  • Season with salt and pepper, to taste.
  • Garnish chicken with a sprig of fresh rosemary.
  • Prep does not include marinating.

Nutrition Facts : Calories 565.8, Fat 33.8, SaturatedFat 13.2, Cholesterol 187.6, Sodium 592.7, Carbohydrate 3.8, Fiber 0.8, Sugar 0.9, Protein 54.5

BACON WRAPPED ARTICHOKES WITH DIJON CREAM SAUCE



Bacon Wrapped Artichokes With Dijon Cream Sauce image

I had these at a friend's home last week & are they ever yummy. I must admit to not having made them myself - yet! But I will be making them soon.

Provided by Judy from Hawaii

Categories     Pork

Time 45m

Yield 40 serving(s)

Number Of Ingredients 4

1 (14 ounce) can artichoke hearts, drained
10 slices center cut bacon
3 tablespoons Dijon mustard
1/4 cup half-and-half cream or 1/4 cup heavy cream

Steps:

  • Preheat oven to 400°F.
  • Cut each artichoke heart into 8 equal pie shaped wedges.
  • Cut each bacon slice into fourths.
  • Wrap bacon around artichoke wedges and secure with a toothpick.
  • Place on a foil lined, rimmed cookie sheet and bake for 20 to 30 minutes or till bacon is crisp.
  • Combine Dijon mustard and cream and use as a dipping sauce.

Nutrition Facts : Calories 33.6, Fat 2.8, SaturatedFat 1, Cholesterol 4.4, Sodium 93.3, Carbohydrate 1.3, Fiber 0.6, Sugar 0.1, Protein 1.1

BEEF TENDERLOIN WITH DIJON-CREAM SAUCE



Beef Tenderloin With Dijon-Cream Sauce image

This is somewhat expensive and time-consuming to make. But, it is so worth it!!! My brother is the pickiest eater I know and he absolutely loved it!

Provided by jkoch960

Categories     Roast Beef

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
3 tablespoons balsamic vinegar
1 (1 1/2-2 lb) beef tenderloin
1 1/2 tablespoons white peppercorns
1 1/2 tablespoons black peppercorns
3 tablespoons mustard seeds
1 (14 1/2 ounce) can beef broth
1 cup whipping cream
2 tablespoons butter, soften
1 1/2-2 tablespoons Dijon mustard
1 1/2 tablespoons balsamic vinegar
coarsely crushed black peppercorns (to garnish)
mustard seeds (to garnish)

Steps:

  • Combine oil and vinegar in a cup, rub onto beef. Season generously with salt. Let stand 15 minutes.
  • Meanwhile, coarsely crush peppercorns and mustard seeds in a blender or food processor or by hand with a mortar and pestle. Roll beef in crushed mixture, pressing it into the surface to coat.
  • Oil grill to help prevent sticking. Grill beef, on a covered grill, over medium heat 16 to 24 minutes (depending on thickness and your desired doneness). Turn halfway through cooking. Let stand 5 to 10 minutes before slicing. Slice and serve with a few spoonfuls of sauce.
  • For the Dijon-Cream Sauce, bring beef broth and whipping cream to a boil in a saucepan. Boil gently until reduced to about 1 cup; sauce will be thick enough to coat a spoon. Remove from heat; stir in butter, a little at a time, until all the butter is melted. Stir in mustard and vinegar, adjusting amounts to taste. Sprinkle with peppercorns and mustard seeds. Makes about 1 cup.

Nutrition Facts : Calories 581.5, Fat 48.4, SaturatedFat 21.3, Cholesterol 162.7, Sodium 682.5, Carbohydrate 3.4, Fiber 0.9, Sugar 0.5, Protein 32.8

SAUTED SHRIMP W/ CHARDONAY-DIJON CREAM SAUCE



SAUTED SHRIMP W/ CHARDONAY-DIJON CREAM SAUCE image

Categories     Shellfish     Dinner

Yield 6-8

Number Of Ingredients 7

1 lb. shrimp, peeled & deveined
salt & pepper
2 T olive oil
1 C chardonay or dry sherry
1/3 C cream or milk
1 T Dijon mustard
1 t. dried parsley

Steps:

  • Pat shrimp dry & sprinkle with salt & pepper. Heat saute pan over med-high heat. Add oil & add a single layer of shrimp cook about 2 min. per side. Remove from pan and cover with foil, then repeat. Increase heat & add wine to deglaze. Let simmer until reduced by half. Reduce heat & add cream & dijon mustard. Simmer another 5 min. till thickened. Add shrimp & parsley to pan just to heat through. Serve over rice.

MY FAVORITE DIJON CREAM SAUCE



My Favorite Dijon Cream Sauce image

This is an excellent sauce to serve over beef tenderloin or any steak of your choice.

Provided by Daily Inspiration S

Categories     Gravies

Time 25m

Number Of Ingredients 6

1 can(s) 14.5 oz. can beef broth
1 c whipping cream
2 Tbsp butter, softened
1 1/2 - 2 Tbsp dijon mustard
1 - 1 1/2 Tbsp balsamic vinegar
coarsely crushed black peppercorns and mustard seeds for garnish

Steps:

  • 1. Bring beef broth and whipping cream to a boil in a saucepan. Boil gently until reduced to about 1 cup; sauce will be thick enough to coat the back of a spoon.
  • 2. Remove from heat and stir in butter a little at a time until all the butter is melted. Stir in mustard and vinegar - adjusting amounts to suit your taste. Sprinkle with peppercorns and mustard seeds before serving.
  • 3. **You may substitute red wine vinegar plus 1 teaspoon sugar for the balsamic vinegar.

HERB CRUSTED BEEF WITH DIJON CREAM SAUCE RECIPE - (4.7/5)



HERB CRUSTED BEEF WITH DIJON CREAM SAUCE Recipe - (4.7/5) image

Provided by Kitchenbee

Number Of Ingredients 9

1 eye of round beef roast (about 4 lbs.)
3 medium shallots, finely chopped
1 tsp finely chopped fresh rosemary
2 tsp, plus 1 tblsp vegetable oil
1 tblsp champagne or white wine vinegar
2 tblsp Dijon mustard
1 cup sour cream
1/2 cup packed fresh basil leaves, finely chopped
1/4 cup packed fresh parsley, finely chopped

Steps:

  • Place beef on large sheet of plastic wrap; sprinkle all over with 1 teaspoon kosher salt, patting to adhere. Wrap tightly; refrigerate overnight. Preheat oven to 250. Remove plastic from beef. Pat beef dry. Place on rack fitted into foil-lined rimmed baking sheet. Roast 2 hours to 2 hours, 30 minutes or until internal temperature reaches 130-135. Meanwhile, in 8 inch skillet on medium heat, cook shallots, rosemary and ¼ teaspoon salt in 2 teaspoons oil 5 minutes or until shallots are golden, stirring often. Remove from heat. Add vinegar, scraping up any browned bits, then stir in mustard. Let mixture cool before stirring into sour cream. Cover and refrigerate. In 12 inch skillet on medium-high, heat remaining oil until hot but not smoking. Pat beef dry. Add to skillet. Cook on all sides just until browned about 6 minutes. Remove from heat. Combine basil and parsley; pat all over beef. Let stand at least 20 minutes before very thinly slicing. Serve with cream sauce.

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