Best Dijonnaise Chicken Recipes

DIJONNAISE CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a 9x13 inch baking dish. In a medium bowl, mix the mustard-mayonnaise blend, olive oil, lemon juice, lemon pepper, salt, and bouillon. Pour the mixture over the chicken.
• Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

CHICKEN DIJONNAISE

Steps:

• Preheat oven to 375ºF.
• Melt butter with oil in a large flameproof casserole or ovenproof skillet over medium-high heat.
• Sprinkle chicken thighs with salt.
• Cook in batches 5 to 7 minutes, until golden brown on all sides.
• Remove chicken thighs from casserole as each batch cooks, and set aside on a plate.
• Reduce heat to medium, add shallots to fat remaining in casserole.
• Cook, stirring, 3 to 5 minutes until softened.
• Return chicken thighs to casserole, meaty side up, along with any juices that have accumulated on plate. Cover casserole and transfer to the oven.
• Cook 25 minutes, until chicken is cooked through.
• Remove chicken thighs from casserole. Arrange meaty sides up on a baking sheet. Spread 2 tbsp mustard evenly over thighs. Sprinkle with pepper.
• Return chicken thighs to turned-off oven to keep warm.
• Tip contents of casserole into a sieve set over a bowl, reserving contents of sieve. Skim off as much fat as possible from liquid in bowl.
• Return skimmed liquid to casserole, along with wine.
• Bring to a boil over high heat, stirring to scrape up any brown bits from bottom of casserole.
• Boil over high heat 3 to 5 minutes, until liquid has reduced slightly.
• Whisk in cream and remaining mustard.
• Stir in contents of sieve.
• Boil, stirring, 2 to 3 minutes, until sauce has thickened slightly.
• Taste and add salt and pepper if necessary.
• Arrange chicken thighs on a warm shallow serving dish and pour sauce over and around chicken.
• Garnish with thyme and serve at once.

CHICKEN à LA DIJONNAISE

Steps:

• 1. In a large bowl, place drumsticks and thighs; add Dijonnaise. Mix until chicken is well coated, cover and transfer to the refrigerator for 1 to 2 hours.
• 2. Preheat oven to 375ºF. In a large ovenproof saucepan over medium heat, add clarified butter. When hot, place thighs (skin side down) and drumsticks. Scoop Dijonnaise from the bowl and add to the pan; season chicken with freshly ground black pepper and sea salt. Cook 5 to 6 minutes per side or until golden brown. Transfer chicken to a bowl and set aside.
• 3. Return saucepan to the heat and add shallots with garlic; sauté for 1 minute. Add mustard seeds and sauté for 30 seconds before adding Herbes de Provence, lemon zest and white wine. Cook for another 30 seconds, scraping the bottom of the pan to loosen any browned bits. Pour in chicken broth and continue deglazing.
• 4. When all browned bites are dislodged, add heavy cream and stir to combine. Return chicken to the saucepan and dip a sprig of rosemary in the sauce and baste chicken with it; leave sprig in the pan. Transfer to the preheated oven and cook for 30 minutes.
• 5. Half way through cooking, remove from the oven, pause timer and baste chicken generously. Return to the oven, restart the timer and cook for the remaining time or until internal temperature reads 165ºF. Baste again before serving.
• 6. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=B9nW0f1_nUI

CHICKEN DIJONNAISE

Steps:

• 1. Salt and pepper, bone, skin and split chicken breasts, then flatten into cutlets.
• 2. Saute chicken in 2 tablespoons butter until cooked on both sides.
• 3. Remove from pan and keep warm.
• 4. Melt remaining butter in skillet.
• 5. Add onion and cook until tender.
• 6. Add wine and mustard and simmer until mixture is reduced by half.
• 7. Add whipping cream and simmer until sauce is thick enough to coat spoon.
• 8. Strain, then add rosemary, thyme and tarragon.
• 9. Season to taste with salt and pepper.
• 10. Pour over chicken breasts.

GRILLED CHICKEN DIJONNAISE

Steps:

• 1) In a shallow dish, combine oil, lemon juice, and pepper. Add chicken and turn to coat with marinade. Marinate, turning occasionally, for 30 minutes. 2) Meanwhile, combine vinegar, wine, and tarragon in a small non-aluminium saucepan; boil until reduced to about 2 tablespoons. Reduce heat to low, add butter and mustard, and stir until butter melts. Set sauce aside, keep warm. 3) Drain chicken well. Grill or broil over medium heat, turning once, and baste frequently with mustard sauce, until just cooked through, about 5 minutes a side. Be careful not to overcook chicken.

BBQ LEMON CHICKEN DIJONNAISE

Steps:

• Pre heat the BBQ and put the chicken on the lower rack skin side up. Lower the flame to lowest setting and baste well with sauce. Put potatoes on upper rack. Turn often and baste frequently. Put asparagus on upper rack about 10 minutes before chicken is done, about 1 hour depending on your BBQ heat output.

SHAKER TAVERN DIJONNAISE RANCH CHICKEN AND PASTA

Steps:

• Mix the ranch dressing and mustard; set aside.
• Pound the chicken evenly and cut into strips. Toss on garlic and pepper to taste. Saute chicken in the butter until brown and cooked through.
• Add the wine. Stir and cook over medium heat for 5 minutes. Stir in ranch and mustard mixture, heating thoroughly.
• Stir in the pasta. Serve with a sprinkling of the Parmesan cheese on top.

CHICKEN DIJONNAISE

Steps:

• Preheat oven to 350 degrees. Arrange chicken in a baking dish sprayed with a light coating of Olive Oil Pam. Sprinkle each breast with salt, pepper, and savory. Sprinkle the minced garlic evenly over the chicken. Squirt Dijonnaise on each piece, three lines, smooth out with a spoon. Sprinkle grated parmesan cheese liberally on each piece of chicken. Bake about 50 to 55 minutes.
• As oven times do vary, make sure to check your chicken periodically to test for doneness. I usually serve this with rice pilaf and a ceasar salad.