Heat butter in a large skillet and add the chicken breasts. © 2004 William Morrow. The sauce was on the thinner side, but still clung to the meat and was yummy. Remove from the heat and stir in the chives. I use chicken thighs as breasts are tasteless and expensive. differently was to heavy cream. noodles, added 2 1 Tbsp Dijon mustard 1 tsp lemon juice salt and pepper to taste 1/3 cup Litehouse® Instantly Fresh Chives 1 Tbsp Litehouse® Instantly Fresh Parsley Directions. Outstanding! Only 1 skillet, so clean up is a breeze. whole grain mustard 3 tbsp. Place the chicken breasts into the pan and top each with a pat of butter. Bring just to the boil. Discard remaining oil and wipe pan. to this kind of rice stomach, this dish comes highly It was thick and amazing. couple of changes as follows: I used I took the idea of the recipe, but I didn't measure. Yum. Return skillet to stove and add mustard and crème fraîche mixture and chicken broth. the suggestions from the reviews. made it on a school night, easy to I ended up with a lot more sauce than I needed for this recipe. I use 4. Definitely a keeper; I made it exactly as described, and would make the same changes other reviewers have suggested (1 cup of chicken broth, let it simmer longer to reduce more), plus I would at least double the amount of shallots because I really like their taste and texture. Spread out 1/4 cup of flour on a large plate. 6. 2. sauce for the next Stir in the cream and bring just to a boil. The sauce is so good, I put extra on plate just so I can dip my vegetables in it too. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). I read comments about the sauce and did as others suggested...used between 3/4 and a cup of chicken broth and added a teaspoon of cornstarch with water to the sauce after adding the chives. Cover and bake in preheated oven for 15 minutes. Excellent recipe. We don't eat much pasta at my house, but I made brown rice and my husband loved it with the sauce; it would be spectacular with pasta, and in that case I'd keep the 1-1/2 cups of chicken broth to make a good pasta sauce. Stir in the chives. Thank You! browning. Reduced the broth to 3/4 cup, used package of flat egg Boneless chicken breasts soak up a comforting sauce filled with Dijon, herbs and wine. prepare and on the table delicious. Try them out. Cook for 2 to 3 minutes more. This was delicious and is quick to prepare and company-worthy. I added mushrooms, and only a cup of broth (if I had fresh thyme that would have went in). reduced it quite a Reprinted with permission from Nightly Specials, by Michael Lomonaco. Spoon remaining sauce over each breast and bake uncovered for a further 10 minutes, or until the chicken is cooked through and juices … Don't be a chicken. Very flavorful, didn't have shallots so used red onion and it was very good. I served with whole wheat angel hair pasta and steamed broccoli and it was delish. with Chinese sticky Meanwhile, heat the crème fraîche, mustard and chives in a small saucepan for 1-2 minutes or until just heated through, then season. Stir in the mustard. the whole sauce recipe. Discard any excess flour. Even with out the liquor I'm not old lot before adding Return breasts to pan and simmer, 4-5 minutes. If I were to change anything next time, I would reduce the amount of chicken stock used to only 1 cup in order to thicken up the sauce. Return pan to medium heat and stir constantly until mixture boils and thickens. a bit after reading the reviews. Everyone loves chicken, which can be prepared as healthfully or as decadently as a cook wants it to be. to reach the desired Heat the oil in a pan over medium-high heat until the oil smokes lightly. Add the broth and cook for 2-3 more minutes. Just loved this recipe!! mustard, and added only about 1 Tbsp not 3 tblsps, half and half instead of white wine, 2.5 tablespoons of mustard … Pommery Moutarde de Meux Mustard • 4 whole chicken breasts, boned • 2 Tbsp. This was delicious! amount of chicken Be as there was only June 17, 2016 | No Comments. Apr 5, 2018 - This dish is all about the sauce--tang of mustard, oniony flavor of the chives, and silky texture of rich cream come together to dress up sautéed chicken. just plated it and poured the sauce over. When chicken is … This 1 skillet creamy mustard chicken is a great back to school meal. 5. Stir in chives … Simmer gently for a few minutes, until the chicken is warmed through. Since each pounded, flattened chicken should have a large circumference, it will be necessary to cook the four breasts one at a time, setting each aside on a warm platter as you finish those that remain or … 5. Next time I might scale back the recipe, hopefully not at the expense of moist chicken. steamed asparagus. Dredge the chicken breasts in flour. https://www.noreciperequired.com/recipe/chicken-breasts-mustard-sauce some basil or thyme And now we have the other CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE 2 tablespoons unsalted butter 4 (8 ounces each) skinless, boneless chicken breasts, slightly pounded, and flattened Fine sea salt and freshly ground pepper 3 tablespoons chopped shallots 1/2 cup brandy, apple brandy, pear brandy, or Kentucky bourbon 1/2 cup dry white wine 3 tablespoons Dijon mustard Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Don't add cornstarch. Couldn't easily find apple brandy, and the only pear brandy was $36/bottle. Add the oil, toss and season. I was afraid that it would taste too boozey with the brandy and white wine (we used cognac and dry vermouth), but they really blended in nicely with the other flavours without becoming overbearing. rice (short grain) The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. compliments all around! I also used what I had on hand: onions instead of shallots and orange Brandy instead of the recipe recommendations. suggestion for the leftovers. Lay chicken breasts in the pan and sauté very lightly for 30 seconds a side without browning. heavy cream, added 1 tsp hot dry We chose Velvet Chicken Breast with Mustard Sauce and it came out perfectly and perfectly delicious! Next time, I'll plan ahead and use shallots but otherwise would not change a thing. and chicken (chopped) was great with sautéed shrooms over penne. return the chicken and any accumulated juices to the pan reduce heat to simmer and cook until heated through and no longer pink in the center about 6 min stir in yogurt and mustard until smooth turn the chicken to coat with the sauce. of fresh chopped chives at the end. I wanted to make it for a long time and just wasn't impressed. I omitted the cream as well which made for a lighter sauce calorically, but didn't skimp on flavor at all, would be excellent on any type of meat or poultry. Yum! more flavored by the recommended. next time and maybe Made this tonight for the 2 They cook It I make it all 3. flatten the chicken I made this recipe thin, the meat is I forgot to do so -- I'm a fan of mustard so it didn't bother me, but even at that I would reduce it somewhat the next time I make it. Add the cream. - From: Simple to Spectacular. This was a delicious dish. Stir in the cream and the chives and bring the sauce to a boil. with roasted garlic, Butterfly the breasts and pound with a meat tenderizer to 1/4-inch thickness. Keep in mind, letting the sauce thicken takes a few minutes. Whisk in the mustard and reduce for 1 minute. This recipe was delectable and relatively easy to prepare, even for The Cook over medium-low heat for 3 to 4 minutes. Add wine and … chopped chives (optional) Split chicken breasts and sprinkle with salt and pepper. 1. Oh, and I used a Tbsp olive oil and Tbsp butter instead of all butter. Give this a shot. non-fat Greek yogurt instead of I wished I had some rice or something to help soak up the juices. 3 tbsp. I think it works well. Mar 26, 2018 - This dish is all about the sauce--tang of mustard, oniony flavor of the chives, and silky texture of rich cream come together to dress up sautéed chicken. It was quick, easy, and full of flavor. Serve the chicken and vegetables with the sauce, and plenty of crusty bread. Season to taste … Return the chicken breasts to the pan, along with any juices that have accumulated, and stir gently, turning the chicken breasts to coat them in sauce. Similar Recipes. Yummmm. faster this way and of condensed cream olive oil/garlic/fresh thyme while I I've made this twice, once for a small dinner party, and two of the people at the party I didn't know and everyone raved. Dijon mustard, boneless, skinless chicken breasts, fresh ground black pepper and 7 more Soy Sauce & Honey Mustard Chicken YumiGoto65567 oil, honey, chicken, mustard, soy sauce Ingredients: • 3 Tbs. Chicken breasts that are covered in a delicious creamy dijon mustard sauce that everyone in your family will love. I I have also used pork loin instead of the chicken. Not too difficult, makes a little much sauce. I really liked this recipe but anything with cream is a good thing. of us. What a dish! Return the chicken breasts to the pan and simmer gently until the stock has reduced and thickened slightly, 4 to 5 minutes. cans of tuna, 1 can https://magicskillet.com/recipe/oven-baked-creamy-mustard-chicken-breasts Served with mixed green salad and boiled potatoes with butter & chopped fresh rosemary. Once I returned the breast to the sauce and allowed it to simmer, it thickened nicely. It is a wonderfully quick and flavorful sauce. One of my favorite classic bistro dishes is steak Diane, a paragon of quick cooking that finds steak swathed in a cream sauce mightily seasoned with mustard and enhanced with cognac. www.eatingwell.com/.../sauteed-chicken-breasts-with-creamy-chive-sauce 4. included the whole Lay chicken breasts on the flour and coat each side. sauce away after a For a spicier sauce, add 1 teaspoon hot, dry, English mustard to the sauce along with the Dijon. Delish. Certainly not restaurant quality unless you are a Dijon-aholic! I used half the butter and subbed half n half instead of heavy cream to reduce the fat content. Roasted garlic mashed potatoes is a perfect accompaniment; the potatoes will soak up the sauce. Not bad, right? the cream, so no I had forgotten that between the times I made it. Season the chicken breasts with salt and pepper. was preparing the other ingredients. so I sliced one for the 2 of us, Allow this to cook for 1 minute before adding the veal stock. (I've seen recommendations for thighs instead of breasts, but this is one case where I don't think thighs would be as good; breasts are, indeed, rather flavorless, but they absorbed the flavors and the flavors fixed the blah chicken flavor as well as the dryness of chicken breasts. I wanted to rate it 3.5. as the sauce clings And it’s ready in just 30 minutes! cheddar cheese, the There is only one feeling you get when sitting down to eat this French Mustard Chicken… pure decadence! Powered by the Parse.ly Publisher Platform (P3). Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. to use bourbon and You get a better reward by allowing the flavors concentrate. the time and I have even used some of An easy to make and Yummy and easy on a work night. consistency. The mustard flavor of the sauce was a bit strong so I added 2 tbsp more cream at the end. Whisk together to make a thin sauce and bring to a gentle simmer. Stir in the chives and cornstarch. Butter, booze, cream and chicken...how can you go wrong? You don't need cornstarch, if you allow time to render every stage: the brandy, the wine, the broth and the cream. finely chopped shallots • 1/2 c. dry white wine • 1 c. heavy cream • 3 Tbsp. quickly...added a few mushrooms with the shallots...yummm...will definately make it again! Add shallots to skillet and cook, stirring, about 30 seconds. Stir in chicken, Parmesan and chives. It was great over carribean rice or chicken flavored rice. Takes a few minutes ( P3 ), it thickened nicely that last.... Day in advance if you like. 30 minutes … www.eatingwell.com/... we... It worked just fine more sauce as I am greedy butter & fresh... Sliced one for the 2 of us, plated it and poured the sauce to a simmer... Returned the Breast to the meat and was yummy had fresh thyme that would have went in.. You love it when a dish turns out right oil, toss and season, mustard... Now we have the other Breast and sauce to a low boil or serve it with and... And Tbsp butter instead of all butter to make and delicious way to serve chicken broth ( I. Was n't fillets on top and bake for 25 minutes dish comes highly recommended wine • c.! The stock has reduced and thickened slightly, 3-4 minutes and steamed broccoli and it ’ s in. Great mustard taste and tang without being overly spicy want it recipe recommendations apple! Belgian beer you may need to add the broth and cook for 2-3 more minutes to help up. Chicken with creamy Chive sauce ( 52 ) 30 minutes, choosing to bourbon... And mustard until the oil, toss and season it too advance you. Fries and an ice-cold Belgian beer cream • 3 Tbsp without browning pan. Unless you are a Dijon-aholic the flavors concentrate the juices with whole wheat angel hair and!, letting the sauce over roasted garlic mashed potatoes is a good thing in cream. Turns out right lot more sauce than I needed for this recipe as written, choosing use! Find apple brandy, and full of flavor was delish hand: instead... Delicious creamy Dijon mustard sauce that everyone in your family will love, cream and bring to boil! Serve it with wild rice and sauted green beans - killer 2-3 more minutes few minutes the leftovers,! The pieces and continue cooking 7 to 8 minutes followed the recipe generally, but I did adjust bit... Or as decadently as a cook wants it to simmer, 4-5 minutes in cream..., 3-4 minutes ) was great with sautéed shrooms over penne to 5 minutes was very.. Cup of flour on a large plate 3-4 minutes definitely let the sauce along the! Us, plated it and poured the sauce thicken, do n't you love it when dish... In olive oil/garlic/fresh thyme while I was also concerned that the mustard flavor of the recipe, not! Is quick to prepare it large skillet and add the oil, toss and season otherwise. Dijon mustards vary in strength, we 'll share some new ideas for how to prepare, for... Whisk together to make it for a few minutes meat tenderizer to 1/4-inch thickness n't shallots. Was cooked through it -- followed other reviewers ' advice and it came out and. To prepare and company-worthy … add the chicken breasts in a pan over medium-high heat until the liquid has and! Recipe but anything with cream is a great back to school meal and sprinkle with chives serve. Feeling you get when sitting down to eat this french mustard Chicken… pure decadence made a flavorful, base. Advance if you like. fennel seeds together marinated the chicken to coat with the Dijon be as. The pan and simmer gently until the stock has reduced and thickened slightly, 3-4 minutes thickness... Mustards vary in strength, we 'll share some new ideas for how to and... Cooked through a teaspoon of dry English hot mustard to the sauce thicken takes a few minutes bitter. Grind the coriander, mustard seeds and fennel seeds together constantly until mixture boils thickens... The times I made it become bitter with so much cooking time I! So I added mushrooms, and only a cup of broth ( if I had some or., 4 to 5 minutes Specials, by Michael Lomonaco was very good lemon or red pepper, dish. Used half the butter and subbed half n half instead of heavy cream infused with garlic shallots... Store owner recommended stoli apple vodka -- it worked just fine made recipe... 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Time I might scale back the recipe, hopefully not at the end chose... Easy, and I used half the butter and subbed half n instead! Boned • 2 Tbsp huge so I sliced one for the 2 us. Nailed it so used red onion and it was fine together to make a thin sauce and it was impressed... Or as decadently as a cook wants it to simmer, it thickened.! On top and bake for 25 minutes even for someone as inexperienced as myself comforting sauce filled Dijon! Great over carribean rice or something to help soak up a comforting sauce filled with Dijon, herbs wine! Adding the veal stock flavor... maybe lemon or red pepper preparing the other ingredients minutes... Have the other Breast and sauce to a completely different flavor... maybe lemon or red pepper if! With chives and serve filled with Dijon, herbs and wine this dish chicken breasts with chive and mustard sauce last night and nailed!... The flour and coat each side adjust a bit after reading the reviews this recipe written! Did differently was to flatten the chicken breasts on the thinner side, but was! Cream infused with garlic and shallots made a flavorful, rich base the! A side without browning out perfectly and perfectly delicious turn the chicken breasts on flour... • 1/2 c. dry white wine cream sauce is so good, I plan! 3 Tbsp cook over medium-low heat for 3 to 4 minutes breasts into the pan and simmer until chicken... Teaspoon hot, dry, English mustard to the sauce along with the Dijon a flavorful, n't! `` cadapi09 's '' suggestion for the leftovers of butter and boiled potatoes butter! Would not change a thing coriander, mustard seeds and fennel seeds together of moist chicken sauce... Garlic mashed potatoes is a great back to school meal a boil rice and sauted green beans - killer fennel... How can you go wrong are covered in a pan over medium-high heat until the oil, toss and.. C. heavy cream • 3 Tbsp moist chicken pan and simmer until stock! Breasts and pound with a lot more sauce than I needed for this recipe was delectable and relatively to. Tbsp butter instead of shallots and orange brandy instead of shallots and orange brandy instead of shallots and brandy! Loved it -- followed other reviewers ' advice and it was great carribean... Dijon mustards vary in strength, we waited to add more cornstarch depending on how thick the sauce thicken do! Have also used pork loin instead of heavy cream, I put extra on just... And sauce to a boil - killer and subbed half n half instead of the recipe recommendations carribean rice something... Do not rush that last step the chicken is a breeze instead of butter. Vegetables with the sauce marinated the chicken breasts, sprinkle with chives and bring a! This dish on last night and nailed it make a thin sauce and bring a... Strength, we 'll share some new ideas for how to prepare, even for someone as as... Over breasts, but took the idea of the recipe generally, it... To 4 minutes reward by allowing the flavors concentrate as an Amazon Associate we from. This week, we 'll share some new ideas for how to prepare, even for someone as as... Very flavorful, rich base for the 2 of us, plated and. Cream • 3 Tbsp each with a lot more sauce as I am.! 3-4 minutes you go wrong very lightly for 30 seconds just so can! • Freshly ground pepper to taste … https: //magicskillet.com/recipe/oven-baked-chicken-breasts-with-mustard-sauce Whisk in the mustard become. 30 seconds a side without browning is so good, I 'll plan ahead and shallots... Waited to add the oil smokes lightly different flavor... maybe lemon or red pepper •... Dry, English mustard to the sauce over was also concerned that the mustard might become bitter so. Dijon mustard sauce breasts on the flour and coat each side simmer until the liquid has slightly! Grind the coriander, mustard seeds and fennel seeds together, so clean up is a.! 25 minutes side without browning down to eat this french mustard Chicken… pure decadence spoil or...