Walnut Crusted Chicken Breast - Food Wishes
Learn how to make a Walnut Crusted Chicken Breast recipe! Encasing a chicken breast in nuts is a great idea, but these recipes are often too sweet, and as soon as you cut in, the nuts come off, but thanks to a very savory garlic, and mustard “glue,” that’s not a problem here. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this delicious Walnut Crusted Chicken Breast recipe!
You can also find my content on Allrecipes:
Crispy Chicken Thighs with Creamy Mustard Sauce | Barefoot Contessa: Cook Like a Pro | Food Network
Mustard lovers: Ina has a dish for YOU.
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Chicken Thighs with Creamy Mustard Sauce
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 45 min
Active: 20 min
Yield: 4 servings
Ingredients
8 medium bone-in, skin-on chicken thighs (2 1/4 pounds)
Kosher salt and freshly ground black pepper
Good olive oil
2 cups halved and thinly sliced yellow onions (2 onions)
2 tablespoons dry white wine
8 ounces creme fraiche
1 tablespoon good Dijon mustard
1 teaspoon whole-grain mustard
1 tablespoon chopped fresh parsley
Directions
Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.
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Crispy Chicken Thighs with Creamy Mustard Sauce | Barefoot Contessa: Cook Like a Pro | Food Network
Baked Pecan Honey Chicken | Sweet & Salty!
This Easy Baked Honey Chicken recipe has the best pretzel and pecan crust and makes an impressive main dish for a dinner party or special holiday gathering. Learn how to get a crunchy pecan coating and a juicy, perfectly cooked chicken breast that is secretly gluten-free and an easy meal prep chicken recipe!
RECIPE:
INGREDIENTS:
1 lb. chicken breasts, organic
¼ cup flour, gluten-free, 1-to-1 blend
¼ tsp. salt
⅛ tsp. black pepper
1 ¼ cup pretzel twists, gluten-free
⅔ cup pecans, or 3 oz., raw
1 egg
1 Tbsp. milk, cashew or almond milk
2 Tbsp. butter
2-3 Tbsp. honey
INSTRUCTIONS:
Preheat oven to 350 degrees.
Using a meat mallet, pound chicken to 1-inch thick and cut chicken breasts into 4-ounce portions.
In a mini-prep food processor add pretzels and process until they form crumbs. You should end up with about ⅔ cup of crushed pretzels.
Remove pretzels from the processor and add the pecans. Pulse until the pecans are finely chopped. You should have about ½ cup of finely chopped pecans.
In three separate shallow bowls add the flour, salt, and pepper to the first bowl, whisk the egg and milk in the second bowl, and toss together the pretzels and pecans in the third bowl.
Dip each chicken breast in the flour mixture, dredge in the egg wash, and then coat completely in the pretzel-pecan mixture. Repeat with remaining chicken breasts.
Place coated chicken breasts in a 13 x 9 inch baking dish that has been sprayed with non-stick cooking spray and top each with ½ tablespoon of butter.
Bake in preheated oven for 25-30 minutes, or until a meat thermometer reads 165 degrees.
Just before serving drizzle 1/2-1 tablespoon of honey on each chicken breast. Serve immediately and enjoy!
RECIPE NOTES:
Pretzels should weigh roughly 70 grams.
Nutrition facts have been adjusted based on some of the flour, egg wash, and pretzel/pecan mixture remaining.
Glutino pretzel twists are my suggested pretzel to use. However, if you cannot find them Snyder's gluten-free pretzels or another regular pretzel will also work great but may need a little additional salt to taste.
Website:
Recipe Ideas For Pecan Honey Mustard
The rich flavor of pecans give a unique taste to our sweet and tangy honey mustard. Recipe ideas include Baked Brie and Pecan Maple Fried Chicken!
Pecan Crusted Chicken
✨Pecan Crusted Chicken✨ Super easy Pecan Crusted Chicken with the most delicious honey mustard sauce!
Here’s what you’ll need:
✔️chicken breasts
✔️pecans
✔️breadcrumbs
✔️seasonings - use your favorite ones
✔️eggs
For the sauce
✔️honey
✔️mayonnaise
✔️Dijon mustard
✔️Vinegar
Get the full recipe —
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Genius: Pecan Butter Honey Chicken Thighs
I love just about any chicken recipe. Of course, my favourite cut is thighs, as they are juicy and full of flavour. This dish is made with boneless skinless thighs which makes them even healthier – just what the doctor ordered. Not to mention that the recipe is incredibly easy and involves a few simple ingredients.
The news gets even better: The entire dish can be made up in less than 30 minutes. In light of that, it’s the perfect midweek meal.
The sauce. Oh, the sauce. It’s a sweet nutty combination that’s perfect over mashed or rice. To sum things up, it a recipe that falls under the “must try” category. Believe me, it will be an instant hit.
For the full printable recipe, visit:
Video Chapters:
0:00 Seasoning the chicken
0:38 How to fry chicken thighs
1:47 How to make pecan butter honey sauce
3:04 Adding the chicken back into the sauce
3:40 The outcome
4:35 Taste test
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