How To make Chicken with Grape Mustard Cream
1 c Sliced fresh mushrooms
2 tb Butter
2 tb Minced onion
4 Boneless, skinless chicken
-breast halves (~1 lb) 1/2 c Dry white wine
1 t Dried marjoram
1/4 ts Salt
1/4 ts Pepper
1/4 c Heavy cream
1 tb Dijon-style mustard
1 tb Flour
1 1/2 c Seedless green California
-grapes
Place mushrooms, butter and onion in an 8" square glass dish. Cover with plastic wrap. Stirring midway through cooking, microwave on high 2 minutes. Arrange chicken on top of mushroom mixture. Add wine, marjoram, salt and pepper. Re-cover and microwave on high 5-6 minutes, or until chicken is no longer pink. Combine cream, mustard and flour in a 2-cup glass measure. Drain liquid from chicken into it; re-cover chicken and set aside. Stirring after each minute, microwave on high 3-4 minutes, or until mixture thickens and bubbles. Stir grapes into sauce and microwave on high 1-2 minutes, or until grapes are heated through. Slice chicken crosswise and serve on warm plates topped with sauce.
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Asparagus Drizzled With Creamy Mustard Sauce- Martha Stewart
Take full advantage of in-season fresh asparagus and an easy sauce that comes together in just minutes.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Let's Cook: Fig Mustard Glazed Chicken Breasts | WW Freestyle
Tonight we're making a new dish I found in an old Weight Watchers cookbook. It turned out delicious.
Fig Mustard Glazed Chicken Breasts
4 boneless skinless chicken breasts
1/2 cup fig preserves
2 Tbls stone ground mustard
2 Tbls water
Spray large pan with oil and brown chicken on both sides. In the meantime mix the glaze ingredients until smooth. Brush each piece evenly with the glaze. You can just pour the rest over the chicken. Reduce heat, cover and cook until chicken is done. This will depend on the size of your breasts. Then remove lid and bring to a boil. Cook until juices return to a glaze consistency and spoon over the chicken.
Next time I will make it with thin cut chicken breasts to have a higher ratio of sauce to chicken because it's that good.
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The Best Homemade Creamy Coleslaw, Ready in 5 minutes!
Today I'm going to show you how to make this creamy coleslaw with plenty of crunch.
There's no need to buy a big tub of coleslaw with an annoyingly short expiration date when you can whip up a perfect sized batch of homemade coleslaw in 5 minutes.
So good as a side for summer barbecues and lazy lunches, or as a topping for pulled pork and crispy chicken burgers.
Full recipe including hints and tips here:
Ingredients for the Coleslaw:
1/2 a large (or 1 medium) white cabbage
2 medium carrots - peeled
1/4 brown onion - peeled
1 cup (240g) mayonnaise
3 tbsp sour cream
1 tbsp white wine vinegar
1/2 tsp salt
2 tsp sugar - granulated or superfine
1/8 tsp mustard powder
Pinch white pepper
#Sides #Recipe #CookingShow
Honey Mustard Chicken Tater Tot Nachos
Honey Mustard Chicken Tater Tot Nachos
Servings: 6 - 8
INGREDIENTS
Totchos
2 pounds frozen tater tots
4 boneless skinless chicken thighs
1 tablespoon whole grain mustard
2 tablespoons olive oil
Salt and pepper to taste
½ red onion, sliced
1 cup cheddar cheese
1 cup monterey jack cheese
Honey Mustard Sauce
2 tablespoons honey
1 tablespoons whole grain mustard
1 tablespoon dijon mustard
1 tablespoon olive oil
Optional Toppings
½ cup cherry or grape tomatoes, halved
1 avocado, sliced
Sour cream
2 scallions, sliced
PREPARATION
1. Place frozen tater tots on a baking sheet and bake at 450˚F / 230˚C for 20 minutes, or until crispy. Set aside.
2. In a large bowl, toss chicken thighs with 1 tablespoon whole grain mustard, salt, pepper, and 1 tablespoon olive oil.
3. In a cast iron skillet, cook on high heat until there is a nice brown sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside, then cook onions until caramelized. Remove onions and set aside.
4. Cut the chicken into bite-size cubes.
5. Wipe the skillet of excess fat, then layer with cooked tater tots. Top with chicken.
6. In a small bowl, combine all ingredients for honey mustard dressing.
7. Pour the dressing on the chicken and tots. Top with onion, then cheddar and monterey jack cheese. Broil from 5-10 minutes, or until cheese is melted.
8. Load the dish with tomatoes, avocados, sour cream, and scallions. Serve immediately.
9. Enjoy!
Music provided by Audio Network. Used with permission
Kochi Mustard Recipe / ചോപ്സിനൊപ്പം കഴിക്കാൻ മസ്റ്റാർഡ് സോസ് / Mustard Sauce for Pork Chops
Learn how to make mustard sauce to go with Kerala pork chops
Here is a tangy mustardy sauce to go with pork chops. I have already uploaded Kerala pork chops recipe. Add this to your Christmas spread. Enjoy this Kochi mustard recipe!
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Kerala pork chops -
Grape wine in 5 days -
Eggless plum cake -
Kerala plum cake -
Pineapple wine -
Kerala pork chops -
Kerala pork vindaloo -
Quick and easy pork vindaloo -
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#mustardsauce #sauceforporkchops #porkchopsmustardsauce
Chicken Strips with Mushrooms and Course Grain Mustard Sauce #connectingbycookery
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INGREDUENTS
2 chicken breasts
4/5 mushrooms
1 onion
1 table spoon course mustard
White wine
200ml thick cream
4 oz rice
1/2 red pepper