Best Dijon Pan Sauce Recipes

PAN-SEARED SWORDFISH WITH CREAMY DIJON-CAPER SAUCE RECIPE - (4.4/5)

Steps:

• Pat fish dry with paper towels and season with salt and black pepper. Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Cook fish until golden brown and the thickest part of the fish registers 140°F, about 5 minutes per side. Transfer fish to platter and tent loosely with foil. Add shallot to now-empty skillet and cook until softened, about 3 minutes. Stir in tomatoes and cook until just softened, about 1 minute. Stir in crème fraîche, mustard, and capers and cook until slightly thickened, about 2 minutes. Season with salt and black pepper to taste. Top fish with sauce, sprinkle with tarragon, and serve.

SPRING CHICKEN ROLL-UPS WITH LEMON DIJON PAN SAUCE

Steps:

• Halve the chicken breasts horizontally separating each into 2 cutlets.
• Place each halved cutlet in an individual freezer plastic storage bag (with slider tab). Add a tablespoon of water to each bag and pound into1/8-inch thick cutlets.
• Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper on the side facing up. Cover each piece of chicken with 1 slice cheese and 1 slice ham. Starting on 1 side of the breast, place a small bundle of 3 asparagus spears. Wrap and roll the chicken around the asparagus. Wash hands.
• Heat about 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium heat. When hot, using tongs, add the chicken roll-ups to skillet with seam side down. Season the roll-ups with salt and pepper. Cover the pan loosely with tin foil and cook 4 to 5 minutes, turn roll-ups over and cook and other 4 to 5 minutes. Remove cooked roll ups to a serving plate. Add 2 tablespoons of butter and 2 tablespoons flour Stir in the chicken stock and Dijon mustard, scraping up any drippings from the bottom of the pan, and simmer 1 minute. Remove from the heat, add the lemon zest, lemon juice and parsley and spoon over chicken.

CHICKEN BREASTS WITH FRESH TARRAGON- DIJON MUSTARD PAN SAUCE

Steps:

• If chicken breasts are quite thick, pound them with a meat mallet or other heavy object until they are about 3/4 inch thick.
• Finely chop the tarragon leaves.
• Heat olive oil over medium-high heat in a heavy frying pan just big enough to hold all the chicken without crowding. While oil heats, season chicken with salt and pepper.
• Add the chicken and sautè until chicken is cooked through and well-browned, about 10 minutes.
• Remove chicken to a plate and tent with foil to keep warm.
• Add chicken stock to pan, scraping off any browned bits, and cook until reduced by half, about 2-3 minutes.
• Whisk in mustard, tarragon, half and half (or heavy cream) and any juices from the chicken which have accumulated on the plate.
• Cook until slightly thickened, about 2 minutes more.
• Arrange the chicken breasts on a platter and drizzle the sauce over each piece of chicken.
• Garnish with a few tarragon leaves and serve immediately.

DIJON PAN SAUCE

Steps:

• Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into skillet.
• Pour chicken stock into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook at a boil until sauce has a cream consistency, 2 to 5 minutes.
• Remove skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.

PAN SEARED AND ROASTED SALMON WITH CRISP CUCUMBER SALAD; HORSERADISH DIJON SAUCE

Steps:

• Salad: Peel the cucumbers, trim the ends, and cut in half lengthwise. Remove the seeds by scooping out the centers of the cucumbers with a teaspoon. Slice cucumbers crosswise into 1/4-inch pieces, place them into a colander fitted over a bowl, and toss with salt. Weigh the cucumbers down lightly with another bowl fitted inside the colander, and place cucumbers in the refrigerator. Drain for 1 to 2 hours. Transfer cucumbers to a mixing bowl and toss with the onion and red pepper. In a separate small bowl, dissolve the sugar in the vinegar, pour vinegar over the top of the cucumbers, and toss in the dill. Marinate in the refrigerator for at least 1 hour before serving.
• Sauce: Whip the cream until thick and add the horseradish and mustard. Season with salt and pepper, to taste, whisking. Taste and adjust seasoning if necessary. Set aside until serving.
• Salmon: Preheat oven to 375 degrees F. Place a large, oven-proof saute pan over medium-high heat. Add olive oil and swirl to coat the bottom. Season the fillets with salt and pepper, brush each fillet generously with butter onto the skin side only. Place the fillet into the hot pan, butter side down, and brown for 2 minutes over high heat. Pop the pan into the oven for 3 minutes. Remove and serve.
• Plating: Mound one quarter of the cucumber salad into the center of each plate, and top with one salmon fillet, skin side-up. Surround with one quarter of sauce, and serve.

PAN SEARED SALMON W/ DIJON CAPER SAUCE

Steps:

• 1. Rinse and pat dry the salmon fillets with paper towels. Season with salt and pepper.
• 2. Prepare the sauce by starting with the roux in a non-stick pan adding the half and half,then the mustard and capers,white wine and garlic. Bring to a simmer,add the chicken stock stirring constantly,when it's thickened,set to the side.
• 3. Using a non-stick frying pan big enough to hold the fillets,(you want room to be able to turn them),get the pan hot on high,add the oil then the butter,coat the pan by moving the butter oil around and lay the fillets in. Be careful as not to burn yourself if the oil splatters.I use a splatter screen when doing this.
• 4. Cook the fish for 3-4 minutes per side and check to see if the center is just done.Unless you like your salmon well done.
• 5. Now plate your salmon and spoon the sauce over the fillets,sprinkle with parsley and serve. White and wild rice or couscous goes very well with this and a steamed vegetable. Enjoy!! :)

ROASTED CHICKEN WITH DIJON PAN SAUCE

Steps:

• Heat oven to 425°F.
• Reserve 2 tsp. mustard for later use; rub remaining mustard evenly under skins of chicken pieces.
• Heat oil in large ovenproof skillet on medium-high heat. Add chicken, skin sides down. Cook 5 min. or until skins are lightly browned. Place skillet in oven.
• Bake 30 to 40 min. or until chicken is done (165°F). Remove skillet from oven. Transfer chicken, skin sides up, to serving dish; cover to keep warm.
• Whisk flour, chicken stock and reserved mustard until blended. Place skillet on stove-top burner. Add shallots; cook and stir on medium heat 3 to 4 min. or until crisp-tender. Stir in wine; bring to boil, stirring constantly. Continue to cook 2 to 3 min. or until sauce is reduced by half, stirring constantly. Gradually stir in flour mixture. Bring to boil, stirring constantly; cook and stir 3 min. or until thickened. Remove from heat. Stir in herbs.
• Serve chicken topped with Dijon sauce.

CHICKEN WITH DIJON-TARRAGON PAN SAUCE

Steps:

• 1. Sprinkle chicken evenly with salt and pepper. Combine wine, half-and-half, and mustard in a small bowl. 2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan. Cook 6 minutes on each side or until done. Remove from pan; keep warm. 3. Add garlic to pan; cook 30 seconds or until tender. Stir in wine mixture. Cook 1 minutes or until sauce thickens. Stir in tarragon. 4. Place 1 chicken breast half on each of 4 plates. Spoon sauce evenly over chicken.

ORANGE-DIJON PAN SAUCE WITH ROSEMARY

Steps:

• Combine the juice with the mustard and rosemary. Follow the instructions for making a pan sauce in individual saute or sear recipe.

INSTANT POT PORK CHOPS IN A DIJON PAN SAUCE

Steps:

• Season the chops with salt and pepper. Press "Sauce" to preheat your Instant Pot. When the word "hot" appears on the display, add the olive oil then brown the chops in batches on both sides, about 3 to 4 minutes per side. Remove the chops and set them aside.
• Add the wine and stir to deglaze the pot, allowing the wine to reduce slightly, about 2 minutes. Add the chicken broth to the pot then return the chops to the pot, along with any accumulated juices.
• Close and lock the lid of the Instant Pot. Press "Manual" and adjust the timer to 6 minutes. Check that the cooking pressure is on "high" and that the release valve is set to "Sealing."
• When the time is up, allow the pot to release pressure naturally for 10 minutes, then release any remaining pressure using "Quick Pressure Release." Remove the chops and tent with foil to keep warm.
• Press "Sauce" and allow the sauce to reduce by half, about 5 to 7 minutes. Stir in the Dijon. Add the butter two pieces at a time, stirring constantly until incorporated. Taste the sauce and season with salt and pepper, if necessary. Return the chops to the pot and toss them gently to coat with the sauce. Top with the parsley and serve.

CHILEAN SEA BASS WITH A PINEAPPLE-DIJON PAN SAUCE RECIPE - (3.9/5)

Steps:

• Preheat the oven to 425°F. Pat the fish dry, with paper towels and lightly season with Old Bay Seasoning. (NOTE: If you can't find Old Bay Seasoning, lightly season with salt & pepper and a little paprika.) In an oven-proof skillet, add enough oil to lightly coat the skillet. Heat on medium-high until the oil begins to shimmer, but not smoke. Place the seasoned fish into the skillet and allow to sear, until lightly brown-- about 4 to 5 minutes. Test that the fish is ready to be turned, when a skillet easily loosens the fish. Turn the fish over, then place the skillet into the preheated oven. Roast for about 7 to 9 minutes (internal temperature should be about 140°F). Remove the fish to a plate, and tightly cover with foil. SAUCE: Drain any excess oil and return the skillet to the stove, on medium-high. Add the pineapple juice, and deglaze the pan by scraping any browned bits. Add the white wine and chicken stock and allow the liquid to reduce to about half-- about 5 minutes, on medium-high. Remove the skillet from heat, and add the unsalted butter. Whisk until melted and smooth.