You Won't Believe How Juicy This Honey Dijon Mustard Chicken Is Using The ChefMaker
In this video, we're going to show you how to make some amazingly juicy honey mustard chicken using an air fryer. Honey mustard is a classic sauce that pairs well with just about any grilled or cooked chicken, and this chicken is no exception!
Don't waste any more time flipping through menus looking for good chicken options - try this honey mustard chicken instead! It's simple to make and will be one of the best chicken breasts you've ever had. Make sure to rate and review this recipe so that other people can see how amazing it is!
#honeymustardchicken #chickenrecipes #chefmaker #dreo
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Measurements Used
2 Boneless Chicken Breast
1 1/2 tablespoon (marinade) + Olive Oil
2 tablespoon (marinade) + 2 tablespoon Dijon Mustard
2 tablespoon (sauce) + 2 tablespoon (marinade) Whole Grain Dijon Mustard
2 tablespoon Red Wine Vinegar
1 tablespoon (marinade) + 2 teaspoon (Sauce) Fresh Rosemary
2 tablespoon (marinade) + 1/4 cup (Sauce) Honey
1/2 teaspoon Garlic Powder
1/2 teaspoon Black Pepper
1 teaspoon to 1 1/2 teaspoon Salt
Juice of half Lemon or Lime
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Creamy Dijon Chicken | 20 Minute Chicken Recipe
Creamy Dijon Chicken Pairing with Clos Chapon Chenin Blanc SEC 2016
INGREDIENTS
1 1/2 Pounds of Chicken Cutlets
2 tablespoons of Olive oil
Salt and Pepper to taste
Paprika 1/2 teaspoon
Brown chicken
for Creamy Dijon Sauce
1 tablespoon of butter
1/4 cup of shallots finely chopped
1/2 cup of white wine used pairing wine
2 tablespoons of Dijon Mustard
3/4 cup of heavy cream
1 tablespoon of tarragon
Salt and Pepper to taste
Honey Mustard Chicken Recipe
RECIPE: Hi Guys, today I’ll show you How to Make Honey Mustard Chicken in 15 minutes. Yes, it’s really that quick and easy. When you have very little time to make dinner, this is the perfect dish.
First we’ll make the sauce. To a bowl, add grated garlic, honey, mustard, I’m using dijon, you can use brown mustard or whatever you have on hand, chili flakes for heat and a little salt. Whisk that up. Set that aside while we prepare the chicken. These are boneless skinless chicken breasts that are thin. If you have thick breasts, cut them in half or pound them so they’re thin. Season the meat on both sides with salt, ground black pepper and garlic powder. To a plate, add all purpose flour, add salt, garlic powder and ground black pepper. Mix that up.
Heat up a wide pan with enough oil to coat the bottom of the pan. Take each piece of chicken and dip it in the seasoned flour. Make sure to coat both sides really well. Shake off the excess flour and set it aside. When the oil is hot, place each piece in gently. Since the pieces are thin and large, you may need to cook the chicken in batches. Turn over after 2 or 3 minutes and cook the other side until golden. These are very thin and cook really fast. Remove the chicken from the pan and set aside. Discard the remaining oil, leave any brown bits in the pan, they have a lot of flavor. Add chicken stock and let that come up to a boil. Now add the sauce we made earlier. Whisk until combined. Taste and adjust the salt and honey according to your taste. Add the chicken back and coat both sides with the sauce. Cover the pan and cook for 3 minutes on low heat. The sauce has reduced, it’s thicker. Turn the chicken over and coat in the sauce. Add some chopped parsley if you like. The sauce is very flavorful so you don’t much of it. The chicken won’t be sitting in a pool of sauce, it’ll be coated in it. If you like, add a little more stock to thin out the sauce. The meat is so tender and soft. For a dish that takes only 15 minutes, it’s pretty awesome. Kids, adults, picky eaters, everyone will love this chicken. Yes, you definitely have to try this, it’s completely worth it. Don’t forget to subscribe and I’ll see you next time. Thanks for watching :)
Chicken And Potatoes With Dijon Cream Sauce
Chicken and Potatoes with Dijon Cream Sauce is a flavorful one-pot wonder that’s good for any night of the week. Italian seasonings and Dijon mustard blend beautifully together in a rich, buttery sauce that goes perfectly with the tender chicken and potatoes.
Dijon Chicken & Mushrooms Recipe | Best Chicken Breast
This is the best chicken recipe to try. It’s my family’s favorite chicken breast recipe, toddler’s included.
For this Mushroom and chicken recipe, you will need;
4 Chicken breasts
1 onion
2-3 cups of mushroom
3 cloves of garlic
Butter
1 cup of water
3/4 cup of milk
1 teaspoon of Chicken bouillon
1 tablespoon of Dijon mustard
Salt, pepper and thyme
#chicken #chickenrecipe #chickenbreast #chickendinner #mushroomrecipe
Beth's 15-Minute Chicken Dijon and Asparagus Recipe
#entertainingwithbeth #cookingchannel #easyrecipes
Learn how to make my easy Chicken Dijon Recipe with sautéed asparagus in my Real-Time Recipe Format. A perfect weeknight meal or elegant dinner!
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Small Glass Prep Bowls
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Kitchen Aid Mixer
Cuisinart Food Processor
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All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron
WATCH MORE REAL TIME RECIPES
Chicken Dijon Recipe
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BETH'S DIJON MUSTARD CHICKEN RECIPE WITH SAUTÉED ASPARAGUS
Serves 4
INGREDIENTS:
2 Skinless, boneless chicken breast
salt and pepper to taste
½ tsp (2.5 ml) coconut oil
½ cup (120 ml) chicken broth
2 tsp (10 ml) Dijon mustard
1 tsp (5 ml) dried tarragon
1 tbsp (15 ml) + 1 tsp (5 ml) heavy cream
1 bunch asparagus trimmed
2 tsp (10 ml) olive oil
salt and pepper to taste
METHOD:
Butterfly chicken breast and then cut it down the center to create 2 chicken cutlets.
Heat coconut oil in a non-stick skillet until melted and hot.
Place wax paper on top and pound thinly with a meat tenderizer of rolling pin. Season one side only with salt and pepper. Place chicken breasts in the hot pan and sear until golden brown.
Meanwhile, wash and trim the asparagus. Pat dry.
Flip chicken and allow to cook on the other side. Heat olive oil in a stainless steel pan until hot, add asparagus and allow to sautée. Shaking pan periodically to char slightly on all sides.
Once chicken is cooked through, transfer to a serving plate. Deglaze pan with chicken broth. Whisk in mustard, add tarragon. Simmer and reduce slightly. Ad heavy cream.
Pour sauce over the chicken and serve with the asparagus on the side.
If you have the time, My Foolproof Roasted Potatoes really round out this meal! ☺ Roast them first and then keep warm in a 200F oven until rest of meal is ready.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tiips and techniques! New Videos post every Saturday! SUBSCRIBE HERE!