How To make Honey Mustard Chicken with Fettuccine
18 oz Fettuccine, uncooked
broken in half 1 lb Boneless chicken breasts
:
(without skin), sliced in half crosswise 1 lg Red onion :
sliced
- into 1/2" thick rounds 1 tb Dijon mustard
2 tb Honey
2 tb Flour
14 1/2 oz Low-sodium chicken broth
divided 1/2 c Chutney
2 tb White wine vinegar
1 1/2 tb Chopped parsley
1 bn Scallions :
chopped
Prepare pasta according to package directions; drain. Preheat broiler. Lay the chicken breasts and onions out on a large cookie sheet. Stir together the mustard and honey and brush it over the chicken and onions. Broil until the chicken is firm and cooked through, about 6 minutes on each side. In a small bowl, stir together the flour and 1/4 cup of the chicken broth. In a saucepan, bring the remaining chicken broth to a boil. Whisk in the flour mixture and stir until thick. Remove from heat and stir in the chutney, vinegar and parsley. When chicken is done, slice it and coarsely chop the onion. Toss with the pasta and sauce and sprinkle with scallions. Set 5 cups aside in the refrigerator and serve the remainder immediately. Serves 4 with leftovers or 8 total Each serving provides: 365 Calories; 25.8 g Protein; 58 g Carbohydrates; 4.1 g Fat; 112 mg Cholesterol; 270
mg Sodium. Calories from Fat: 10% Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)
How To make Honey Mustard Chicken with Fettuccine's Videos
Creamy Honey Mustard Salmon Pasta
This creamy honey mustard salmon pasta is amazingly delicious and super easy to make. Subtle hints of mustard pair perfectly with honey and lemon to transform salmon fillets into a simple yet elegant dish.
See the recipe at:
Creamy Mustard Chicken | The Tastiest Recipe
Learn how to make the most amazingly delicious Creamy Mustard Chicken. This recipe ticks all the boxes with it being easy to make, cheap, and extremely tasty. The chicken is melt in your mouth tender, the sauce is deliciously rich and full of flavour and I can guarantee, once you make this once, you’ll definitely make it again. Please enjoy!
Ingredients -
2 Tbsp (40ml) - Olive Oil, Divided
2 Tbsp (28g) - Clarified Unsalted Butter
1 - Brown Onion, Diced
5g - Flat Leaf Parsley, Roughly Chopped
4g (5 Sprigs) - Thyme, Roughly Chopped
5 - Cloves of Garlic, Minced, Diced, or Sliced
200g - Streaky Bacon, Diced
1kg (2.2lb) - Chicken Thigh, Boneless & Skinless
80ml - White Wine (Substitute for Vegetable or Chicken Stock)
500ml - Thickened Cream (Pouring Cream/Whipping Cream)
2 1/2 Tbsp (60g) - Dijon Mustard
1/2 Cup (50g) - Parmesan Cheese, Grated
2 Cups (80g) - Fresh Baby Spinach
Seasoning to Taste
Garnish with Grated Parmesan
Garnish with Flat Leaf Parsley
To Serve -
This dish can be eaten on its own or it can be served with rice, pasta, vegetables or with a salad.
Storage -
This can be placed in the fridge for up to 5 days and it can also be placed in the freezer in an airtight container for up to 4 months.
Reheating -
This can be placed in the microwave and heated in bursts to avoid/prevent the cream from splitting or, it can be placed into a pot or pan and heated gently over medium heat.
How to Make Vegetable Stock -
How to Make Chicken Stock -
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Epic Honey Mustard Chicken Pasta | Sam's Kitchen
Hello all and welcome back to my kitchen where today I have got an easy and healthy dish for you to make. What is wonderful about this dish is that it is super simple to make and absolutely flavourful. You can alter the herbs and spices to fit your taste buds but the way that it is now is an incredible taste. So go on scroll down and have a look and have your taste buds wowed.
Ingredients:
4 Chicken Breast
1/2 tsp Basil
1/2 tsp Chilli Flakes
1/2 tsp Parsley
1/2 tsp Rosemary
1/2 tsp Garlic Granules
500g Pasta
50g Honey
2 tbsp Dijon Mustard
Method:
Mix in a bowl the basil, chilli flakes, parsley, rosemary and garlic granules.
Put the chicken breast on to an oiled tray and sprinkle half of the seasoning over them all.
Next put the chicken in to the oven at 200 degrees C for 25 minutes.
Put the pasta into a pan with water and place on a high heat for 25 minutes.
While the chicken is cooking in a bowl mix the honey, mustard and seasoning until a drizzle has been formed.
In a bowl place the pasta down and put a chicken breast on top then pour the drizzle over it and you can accompany it with some salad.
To see this recipe and many more head over to my website.
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Creamy Dijon Chicken
Crispy, golden chicken thighs in a smooth and creamy garlic Dijon sauce with crispy bacon pieces and spinach! SO EASY and deliciously low carb! FULL RECIPE HERE:
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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*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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Honey and mustard chicken pasta ????
Honey and mustard chicken pasta ???? .
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