How To make Mustard Chicken
1 tablespoon olive oil
1 clove garlic
crushed
4 skinless boneless chicken breast halves :
cut in 1"
strips 1 cup light cream
1 tablespoon all-purpose flour
1 tablespoon coarse mustard
salt and pepper to taste parsley :
for garnish
1.) Heat the oil in a skillet, add the garlic, and cook, stirring, for 1-2 minutes. Add the chicken strips, then lower the heat and cook, stirring frequently, for 10 minutes. 2.) With a slotted spoon, lift the chicken strips out of the skillet and keep them warm. 3.) In a small bowl, mix a little of the cream with the flour to make a smooth paste and set aside. 4.) Pour the remaining cream into the pan and stir to mix with the cooking juices. Bring to a boil, stir in the cream and flour mixture, the lower the eat and cook for 2 minutes, stirring constantly until the sauce has thickened. Sitr in the mustard and heat through gently, then add salt and pepper to taste. 5.) Return the chicken to the pan, coat with the sauce, and reheat gently. Serve immediately, garnished with parsley sprigs.
How To make Mustard Chicken's Videos
Chicken with Creamy Mustard Sauce 20210902
Everybody will love this chicken with creamy mustard sauce. Just 4 base ingredients – chicken, cream, Dijon and wholegrain mustard – with the option to elevate it to dinner-party-worthy with the addition of fresh tarragon and parsley!
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Creamy Garlic Honey Mustard Chicken | The Best Recipe
Learn how to make honey mustard chicken that's cooked into the tastiest creamy garlic sauce. With the easy-to-follow recipe and instructions, you'll be cooking the most amazing creamy garlic honey mustard chicken that will impress yourself, your friends, and your family. Please enjoy.
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Recipe -
Serves - 2-3 People
Ingredients -
Chicken & Marinade -
700g (1.5lb) - Chicken Thigh (Can be substituted for chicken breast)
100g (3.5oz) - Honey (I used Manuka Honey)
85g (3oz) - Wholegrain Mustard
22g (0.7oz) - Dijon Mustard
5 - Garlic Cloves, Minced
Salt & Pepper To Taste
Remaining Ingredients -
250g (8.8oz) - Streaky Bacon, Diced
5g (0.2oz) - Flat Leaf Parsley, Roughly Chopped
5g (0.2oz) - Thyme, Roughly Chopped
125ml (4.2floz) - Chicken Stock
400ml (13.5floz) - Full Fat Cream (Whipping Cream/Heavy Cream)
Storage & Reheating Instructions -
To store this, place it into the fridge in an airtight container for up to 3 days and it can be frozen in an airtight container for up to 3 months.
To reheat from fresh, place it into a pan over medium heat and gently heat it until hot. Note, I recommended adding a splash of fresh full fat cream to help prevent the sauce from splitting.
To reheat from frozen, allow to fully defrost and heat it very gently over medium heat until hot. Note, I recommended adding a splash of fresh full fat cream to help prevent the sauce from splitting.
Serving Ideas -
This dish is fantastic served with rice, salad, pasta, and vegetables. It can also be eaten on its own.
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Honey Mustard Chicken Drumsticks | Easy Baked Chicken Recipe
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#honeymustardchicken
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Mustard Chicken Curry (Must Try Recipe) - Chef Lall's Kitchen
!!! Food Marathon 2017 !!! - Episode 10
Mustard chicken is an Indian Curry Recipe Made By Marinating & Cooking Chicken pieces in Mustard Paste in a Gravy Made with Yogurt and Other Spices. It's a Must Try Recipe.
Do Try This At Home and Share Your Experience In The Comment Section Below.
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Sweet Savory Mustard Chicken Thighs: A Perfect Blend of Flavors!
Get ready for a flavor explosion with this sweet savory mustard chicken recipe! Marinated in a delicious blend of Dijon mustard, sugar, and apple cider vinegar, these chicken thighs are packed with savory and sweet flavors. Grill or bake to perfection, and serve with your favorite sides for a meal that's sure to impress. Give it a try and let us know what you think in the comments below!
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0:00 Introduction
0:13 Preparing the chicken
0:30 Preparing the marinate
1:24 Marinating the chicken
2:08 Getting ready for Baking
2:39 Baking the chicken
2:50 The outcome
3:09 Plating and serving
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Sauté chicken with a creamy cider and mustard sauce (poulet a la briarde)
Delicious regional French recipe that celebrates sauté chicken, cider, mustard and cream. This simple combination of ingredients yield succulent one of a kind flavorsome sweet and tangy mustard sauce. Get the recipe:
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????????INGREDIENTS????????
1 whole chicken 1.3 kg (around 3 pounds)
350 ml to 400 ml ( 12 to 13 fluid oz) apple cider alcoholic beverage (sweet or medium dry)
200 ml (7 fluid oz) pure cream (heavy cream or double cream)
2 tablespoons grain mustard ( Meaux or dijon mustard)
50 grams (around 2 oz) carrots (roughly sliced)
50 grams (around 2 oz) shallots (roughly chopped)
salt and pepper to season.
2 tablespoons parsley to decorate
1 tablespoon butter plus 1 tablespoon oil ( to brown the meat)
optional for the garnish:
300 grams oyster mushroom (and other of your choice)
glazed pearl onions ( pickling onion, onion grelot)
Serve this ideally a pilaf or steam rice. For a more attractive look mix wild rice and white rice together. You could also serve this with potato or steamed green beans if you like.
Wine pairing: a Chablis or other white burgundy
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