Best Mustard And Herb Chicken Recipes

MUSTARD HERB CHICKEN CUTLETS AND GARLIC SPINACH

Steps:

• Slice the chicken breasts in half horizontally so that you have 8 thinner chicken breast cutlets. Sprinkle both sides of each cutlet with salt and pepper.
• Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat until hot. Add half the chicken cutlets and cook until golden brown and completely cooked through, 3 to 4 minutes per side. Remove the cutlets to a plate and set aside. Cook the remaining cutlets in the same manner.
• Reduce the heat to medium. Add the garlic to the skillet and stir until golden brown, about 1 minute. Carefully pour in the wine and allow it to simmer and reduce by half, 1 to 2 more minutes.
• Stir in the mustard, followed by the chicken broth. Add the remaining 2 tablespoons butter and stir until the sauce begins to thicken, 1 to 2 minutes. Season the pan sauce with salt and pepper. Add the herbs and stir.
• Return the chicken cutlets to the skillet, turning them in the sauce to coat and to rewarm them. Serve on top of the Garlic Spinach. Spoon more sauce from the skillet over them and garnish each plate with more fresh herbs.
• Heat the olive oil in a large, high-sided skillet over medium-high heat until hot, then add the garlic and give it a quick stir. Add the spinach and let it cook down, turning often to bring the wilted pieces to the top, until softened, a minute or two.
• Cook until completely wilted, a minute or two more, then season the spinach with salt and pepper, as well as the lemon juice. Toss to evenly combine everything.

SAUTEED CHICKEN IN MUSTARD AND HERB SAUCE

Steps:

• Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. Add chicken and cook until cooked through, 3-4 minutes per side (work in batches if necessary). Transfer chicken to a plate and keep warm.
• Reduce heat to medium. Add shallot and cook, stirring, 1 minute. Add wine and broth and cook until reduced by half, about 2 minutes. Whisk in mustard and cream and simmer until slightly thickened, about 5 minutes. Stir in parsley and season with salt and pepper.
• Spoon sauce over chicken and serve with salad of parsley, sliced shallots, and lemon zest.

GRILLED MUSTARD AND HERB CHICKEN

Steps:

• De-bone chicken.
• Mix the oil, herbs, mustard and vinegar.
• Coat chicken and marinade overnight in the fridge.
• Get bbq or grill sizzling hot.
• Place chicken skin side down.
• Expect smoke and sizzling.
• Cool until skin is brown and crispy, turning after 4-5 minutes.
• Continue cooking until juices run clear - roughly 4-5 further minutes.
• Serve with a sprinkle of sea salt and a squeeze of lemon.

MUSTARD AND HERB CHICKEN

Steps:

• 1. Rinse chicken and pat dry. Place the giblets in a small saucepan with 2-3 cups water and simmer to make broth. 2. Combine mustard, olive oil, salt, pepper, herbs, and garlic powder to make a paste. Smear the paste all over the chicken inside, outside, under the skin. Put a meat thermometer in the chicken and place on a rack in a pan, breast side down. Roast in a 350 deg F oven for an hour. 3. Meanwhile, prepare the vegetables. Wash potatoes and peel skin if desired. If the potatoes are large, cut them in half or quarters. Peel carrots and parsnips if you are using them, and cut into large chunks. Combine all the vegetables in a large bowl. When the chicken has roasted an hour, pour some of the juice from the pan onto the vegetables and toss to coat. Arrange the vegetables around the chicken or on another pan. 4. Turn the chicken over so it is breast side up. Roast the chicken and vegetables for another hour until the temp reaches 170 deg F. During roasting, stire the vegetables at least twice so they cook evenly. Remove any vegetables as they are done so they don't burn. 5. When the chicken reaches 170 deg F, remove it from the oven. Drape it with foil and a kitchen towel. The temperature will continue to rise. Allow it to rest for 15 - 20 minutes. 6. When vegetables are done, place in a serving bowl. 7. Remove the giblets from the broth and save them for your dog or cat. 8. Pour all of the broth except half a cup into the chicken pan, and place the pan on medium heat on your stove. Loosen up fond in the pan. To the remaining half cup, add 2 tsbp flour and whisk it until smooth. Add it to the pan and whisk it as it heats until it thickens. If it is too thick, add a little water to it. Voila - gravy. 9. Now carve up that chicken and eat it with the gravy and vegetables. Save some for your family.