Best Velvet Chicken Breast With Mustard Sauce Recipes

CHICKEN BREASTS WITH MUSTARD SAUCE

Steps:

• Sprinkle the chicken breast halves with salt and pepper.
• Heat the butter in a heavy skillet and add the breasts. Cook until browned, about 6 minutes. Turn the pieces and cook about 6 minutes longer.
• Remove the chicken pieces to a warm platter and set aside. Add the onion and thyme to the skillet and cook briefly, stirring, until the onion is wilted. Add the vinegar and wine and bring to a boil. Add the chicken broth and bring to a boil. Stir in tomato paste. Cook until reduced by half and add the cream. Bring to a full rolling boil and stir in the mustard. Put sauce through a strainer, pressing to extract as much liquid as possible. There should be about 1/2 cup.
• Spoon the sauce over the chicken pieces and garnish, if desired, with parsley. Serve immediately.

VELVET CHICKEN BREAST WITH MUSTARD SAUCE RECIPE

Steps:

• Season chicken generously on both sides with salt and pepper. Velvet the chicken: In a medium size mixing bowl, whisk egg whites until frothy, when whisk in cornstarch until lump free. Add chicken breasts and coat well with mixture. Then cover and marinate for 30 minutes. (Chicken may also be marinated several hours in frig. Meanwhile, in a small mixing bowl, stir together the mustard's, horseradish and creme fraiche. set aside. Put butter or oil in a skillet over medium heat. Lay chicken in the pan and saute very lightly for 30 seconds a side without browning. Remove chicken and blot on paper towels. Discard remaining oil and wipe pan. Return skillet to stove and add mustard and creme fraiche mixture and chicken broth. Whisk together to make a thin sauce and bring to a gentle simmer. Add chicken and simmer for 1 minute. turn breasts over, cover pan and simmer for 2 minutes. Turn off heat and leave covered for 1 minute more. Transfer chicken to a warm platter. Bring sauce to a boil, add chopped thyme and reduce until slightly thickened. Spoons sauce over chicken, sprinkle with chives and serve.

CHICKEN IN MUSTARD SAUCE

Steps:

• Sprinkle the meat with the salt and pepper.
• Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one-and-a-half minutes on each side.
• Mix in the onion and continue cooking for one minute.
• Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.
• Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for five minutes.
• Remove the meat to a serving platter and keep warm.
• Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.
• Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.
• Serve the chicken with the sauce.