15-minute Chicken Dijon Recipe
A fantastic recipe for a quick and easy weeknight meal!
WATCH THE FULL DEMO HERE:
Tuscan Chicken | The Ultimate Chicken Dinner?
Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
Full recipe for the Tuscan Chicken inc hints and tips is available on our site:
Ingredients:
4 chicken breasts
1 large egg
3 tbsp plain all-purpose flour (replace with gluten free flour blend if needed)
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 brown onion peeled and sliced
2 cloves garlic peeled and minced
1/2 tsp dried oregano
1 tsp paprika
1 cup (160g) sun dried tomatoes I like the bright red one from the deli counter
1 red bell pepper de-seeded and sliced
1 tbsp tomato puree (paste)
1/3 cup (90ml) white wine
1 cup (240ml) chicken stock (use bouillon for gluten free)
pinch of salt and pepper
1/3 cup (90ml) double (heavy) cream
1/2 packed cup (50g) parmesan cheese grated
3 packed cups (90g) fresh baby spinach
1 tbsp chopped parsley
#ComfortFood #Recipe #Chicken
Das ist die leckerste Hähnchenbrust, die ich je gegessen habe! Einfach, günstig und sehr saftig!
Es ist so lecker, dass Sie es ein paar Tage am Stück kochen können und sich nicht langweilen, es zu essen.❗ Unglaubliches Rezept für saftige Hähnchenbrust, das Sie genießen werden! Es ist so lecker, dass meine Familie mich fast jeden Tag darum bittet, es zu kochen. Sie haben keine Ahnung, wie lecker es ist! So saftig und lecker! Nachdem Sie es einmal gekocht haben, werden Sie sich in das Rezept verlieben! So einfach zu machen, dass jeder es machen kann. Sie müssen keine Kochkenntnisse haben, um dieses unglaublich köstliche Gericht zuzubereiten. Der unglaubliche Geschmack dieses Rezepts wird Ihre ganze Familie ansprechen. Versuchen Sie, dieses einfache und köstliche Gericht zuzubereiten, und lassen Sie es mich in einem Kommentar wissen: Wie schmeckt es Ihnen? Frieden und Liebe meine Freunde! Haben Sie einen köstlichen Tag!
Zutaten:
3 Hühnerbrust
3 Knoblauchzehen
1 Schalotte
170 ml (1/2 Tasse) Hühnerbrühe oder warmes Wasser
170 ml (1/2 Tasse) Schlagsahne
Handvoll Petersilie
Saft einer halben Zitrone
2 EL Butter
2 EL Olivenöl
1/2 TL Muskatnuss
Mit Salz und schwarzem Pfeffer abschmecken
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SCHREIBEN SIE EINEN KOMMENTAR oder stellen Sie mir eine Frage zum Rezept. Ich werde mehr als glücklich sein, Ihnen zu antworten.
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Mustard Chicken Recipe
Mustard chicken recipe | Creamy mustard chicken recipe
Need a high protein, quick chicken dinner recipe that is ready in 30 minutes? This is the one for you! This delicious creamy mustard chicken recipe is high on flavor and low on carbs. Try this easy chicken breast recipe for a quick weeknight meal or as a meal prep option. Pair it with a side of steamed broccoli for the perfect balanced chicken dinner!
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???? MY COOKWARE
White Ceramic Pan:
Grey Ceramic Pan:
Wok:
Stainless Steel Frypan:
Cast Iron Skillet:
Copper Saucepan:
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???? MY AMAZON STOREFRONT -
(You'll find links to my cookware, crockery, kitchen and pantry essentials in my Amazon store)
???? Music used from Epidemic sound -
???? Instagram:
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*RECIPE* (2 servings)
INGREDIENTS:
450g/1 lb chicken breast (boneless, skinless)
---Marinade---
1/2 tsp black pepper powder & salt
3 tbsp yogurt
---Sauce---
2 tbsp olive oil
2 large/6 small shallots
2 tbsp butter
1 tbsp dried thyme/5 sprigs fresh thyme
1/2 lemon/lime
1/2 cup water
1/3 cup heavy cream (or fresh cream)
1 tsp sugar
1/2 tsp black pepper powder
1-2 tbsp dijon mustard
1/2 tsp fennel powder (optional)
Salt as needed
PROCESS:
1. Slice 450g/1 lb boneless chicken breasts into even thin fillets. This will help them cook evenly and stay tender
2. Marinade the chicken in 1/2 tsp salt, 1/2 tsp black pepper and 3 tbsp yogurt for 15 mins or longer
3. Mince 2 large/6 small shallots. Shallots pair well with mustard but can be substituted with 1 small onion and 1 clove of garlic
4. Heat olive oil on medium flame and fry the chicken breast fillets for 2 minutes per side. This should be enough to cook it through as thin fillets cook very fast. Cooking them for too long will make them dry and rubbery
5. Remove the cooked chicken fillets and set it aside. If you wish to cut them into pieces, wait 5 minutes before doing so. They need time to rest to stay moist
6. In the same pan, reduce flame to low and melt 2 tbsp butter
7. Sauté the minced shallots until translucent
8. Add the thyme and mix well
9. Add the juice of 1/2 lemon, 1/2 cup water and 1 tsp sugar
10. Simmer for 5 minutes or until the sauce has reduced by less than half
11. Add 1-2 tbsp dijon mustard. Add 1 tbsp first, you can taste and add more if needed
12. Add 1/3 cup heavy/fresh cream and mix well
13. Add 1/2 tsp black pepper powder, 1/2 tsp fennel powder and salt as needed
14. Switch off the flame, add cooked chicken breasts and let it soak for 5 mins. This will warm the chicken and allow it to absorb flavor
15. Serve this will steamed broccoli, buttered toast or herb rice
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SUBSTITUTES:
• No thyme?
Substitute with oregano or mixed herbs
• No yogurt?
Substitute with mayonnaise
• No shallots?
Substitute with 1 small onion + 1 garlic clove
• No fennel powder?
You can skip it. But would recommend adding if available
• No heavy cream?
Fresh cream or Creme fraiche can be used
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TIPS:
• Don’t crowd the chicken breast while cooking or they will release too much water and prevent browning
• Mustard has salt so don’t add salt beforehand. You can always add salt at the end
• Taste and adjust seasonings in the sauce towards the end
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Disclaimer: Some of the above links are Amazon affiliate links and I receive a small commission with each sale at no extra cost to you. Thanks so much for the support.
Creamy Honey Mustard Chicken Thighs
This Honey Mustard Chicken recipe is the perfect quick-fix dinner! Served in a creamy sauce and made in one pan, weeknight dinners don’t get better than this! Chris x
FULL RECIPE POST:
Creamy Honey Mustard Chicken Thighs | Serves 3
????INGREDIENTS????
6 Chicken Thighs (bone in, skin on)
3/4 cup / 180ml Chicken Stock
1/2 cup / 125ml Heavy/Double Cream
3.5oz / 100g Pancetta (can sub bacon)
2 Shallots, finely diced
2 cloves of Garlic, minced
2 tbsp Honey
1 tbsp Dijon Mustard
1 tbsp Wholegrain Mustard
few sprigs of Fresh Thyme
Olive Oil
Salt & Black Pepper
????METHOD????
Add a drizzle of olive oil to a large non-stick pan over medium-high heat. Place in chicken thighs skin side down and fry until crispy. Season with a heavy pinch of salt & pepper, then flip. Turn down to medium heat, season again, then fry until white through the centre. Remove from pan and pour out excess fat.
Add Pancetta and fry until it begins to brown. If there’s excess fat then drain (a couple of tsp is fine) then add your shallots and fry until soft. Add garlic and fry for a minute or so longer, just until it catches colour.
Pour in chicken stock, cream, honey, both mustards and stir to combine. Add thyme and allow to simmer until it begins to thicken. Season to taste, then add chicken thighs back in the pan.
As always, for full nutrition, guidance and recipe notes head to the full blog post
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Buttermilk Chicken Tenders & Honey Mustard
Buttermilk chicken tenders with honey mustard ????
Classic buttermilk chicken tenders were one of my favorite American items to have growing up. Especially with honey mustard. I prefer honey mustard over ranch ????????♂️
This is not a low cal recipe***
Honey Mustard Sauce dropping tomorrow 3/13!
Yes, you can air fry. However, texture may be a bit different.
What you’ll need:
Chicken tenders (8-10 pieces)
Wet Batter:
1 cup buttermilk
1 egg
1/2 cup flour
Seasoning Flour:
1/2 cup flour
1/2 cup rice flour
1 tbsp Garlic powder
1 tbsp Onion powder
1 Tsp White pepper
1 Tsp Cumin
1 tbsp Paprika
1/2 Tbsp Salt
1 Tsp Pepper
Buttermilk Marinade:
1 cup buttermilk
1 Tsp Salt
1 Tsp Pepper
1 tbsp Garlic powder
1 tbsp Onion powder
1 Tsp Sugar
1 tbsp Hot sauce
Dry Dredge:
50/50 ratio rice flour and flour
1/2 cup each
1. Make your wet batter. (By combining all ingredients)
2. Make your seasoning flour mixture.
3. Make buttermilk marinade and let chicken rest for 30min-1hr
4. Coat tenders in dry dredge and then wet batter followed by seasoning flour.
5. Fry at 350 for 6-8 min. Remove and let cool for a couple minutes as you fry the remaining batches. Once done, double fry.
6. Fry at 375 for 2-3 min. For a double fry.
7. Dip in a honey mustard and enjoy!
Note** I batch fry to give enough room for the tenders to fry. So fry only (3-4) at a time.
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