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
ROASTED CHICKEN WITH SALAD AND DIJON VINAIGRETTE
A classic roasted chicken should be in every good cook's repertoire. I've opted for bone-in skin-on chicken breasts for this recipe--they cook faster than a whole bird but still deliver on flavor. The bone helps the breasts stay tender and juicy and the skin browns beautifully. The chicken is rubbed in an herby Dijon mustard paste while a bit more Dijon spikes the classic vinaigrette in the salad that accompanies the dish.
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the chicken: Combine the Dijon mustard, olive oil, rosemary, thyme and lemon zest in a large bowl. Add the chicken and coat well with the mustard paste. Sprinkle the chicken from high above with salt and pepper (to ensure even distribution). Refrigerate for 30 minutes and up to 4 hours.
- Preheat the oven to 425 degrees F.
- Put the chicken skin-side up in a large ovenproof skillet and add 1 cup of water. Roast until the skin is golden and the internal temperature reaches 165 degrees F, about 35 minutes. Let the chicken rest while you prepare the salad.
- For the vinaigrette: Pour 1/4 cup of the juices from the skillet into a large bowl along with the vinegar, shallots, Dijon mustard and tarragon. Slowly whisk in the olive oil. Add the lettuce, toss to coat and season with salt and pepper. Divide the salad among 4 plates, top each with a piece of chicken and serve with bread for soaking up the flavorful juices.
DIJON-TARRAGON CREAM CHICKEN
Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!
Provided by DELTAQUEEN50
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
- Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 2.1 g, Cholesterol 120.3 mg, Fat 21 g, Protein 27.1 g, SaturatedFat 10.2 g, Sodium 226.8 mg
DIJON CHICKEN THIGHS
The star of this chicken thigh recipe might just possibly be the luxurious cream sauce.
Provided by thedailygourmet
Categories Baked Chicken Thighs
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine garlic, salt, Italian seasoning, and pepper in a small bowl; sprinkle evenly over chicken thighs.
- Melt 2 tablespoons butter in a 12-inch cast iron skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes. Flip thighs over and turn heat off. Remove skillet from heat.
- Melt 1/4 cup butter for sauce over medium heat in a saucepan. Add shallot once foam subsides and sauté until soft and just golden, about 4 minutes. Remove saucepan from the heat and pour in whiskey.
- Return saucepan to heat and allow flame to burn off the alcohol. Add cream, Dijon, and maple syrup and stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Pour 1/2 of the sauce over the chicken thighs. Reserve remaining sauce.
- Carefully transfer the cast iron skillet to the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Add thyme to the reserved sauce, and spoon over chicken thighs to serve.
Nutrition Facts : Calories 372.8 calories, Carbohydrate 11.3 g, Cholesterol 113.9 mg, Fat 26.7 g, Fiber 0.4 g, Protein 17.1 g, SaturatedFat 12.3 g, Sodium 466 mg, Sugar 1.8 g
HONEY-DIJON CHICKEN
"Honey, Dijon mustard and soy sauce blend perfectly to season these golden baked chicken breasts," relates Julie Rowe of Fort McMurray, Alberta. "A beekeeper shared the recipe with me."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken in an ungreased 11x7-in. baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear, turning and basting with pan juices every 15 minutes.
Nutrition Facts : Calories 197 calories, Fat 3g fat (0 saturated fat), Cholesterol 63mg cholesterol, Sodium 340mg sodium, Carbohydrate 63g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
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