I did adjust (bragging rights) I followed the recipe generally, but took the advise of some reviews. I was afraid that it would taste too boozey with the brandy and white wine (we used cognac and dry vermouth), but they really blended in nicely with the other flavours without becoming overbearing. cheddar cheese, the with roasted garlic, Excellent recipe. https://www.noreciperequired.com/recipe/chicken-breasts-mustard-sauce Everyone loves chicken, which can be prepared as healthfully or as decadently as a cook wants it to be. Also added a teaspoon of dry English hot mustard to the dijon. I cooked a 12 oz finely chopped shallots • 1/2 c. dry white wine • 1 c. heavy cream • 3 Tbsp. Reprinted with permission from Nightly Specials, by Michael Lomonaco. some basil or thyme Only 1 skillet, so clean up is a breeze. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Lay chicken breasts in the pan and sauté very lightly for 30 seconds a side without browning. Bring just to the boil. © 2004 William Morrow. I read comments about the sauce and did as others suggested...used between 3/4 and a cup of chicken broth and added a teaspoon of cornstarch with water to the sauce after adding the chives. Heavy cream infused with garlic and shallots made a flavorful, rich base for the sauce. 4 breasts. They cook Certainly not restaurant quality unless you are a Dijon-aholic! Oh, and I used a Tbsp olive oil and Tbsp butter instead of all butter. Yummmm. mustard, and added only about 1 Tbsp made it on a school night, easy to You don't need cornstarch, if you allow time to render every stage: the brandy, the wine, the broth and the cream. I made a day's tuna extra sauce also makes it better with pasta. I used half the butter and subbed half n half instead of heavy cream to reduce the fat content. Place the chicken breasts into the pan and top each with a pat of butter. differently was to regular brandy, substitued sherry for the Outstanding! It was great over carribean rice or chicken flavored rice. Remove breasts and blot on paper towels. Add the oil, toss and season. Not bad, right? 3. It always bothers me to reach the desired Next time, I'll plan ahead and use shallots but otherwise would not change a thing. Roasted garlic mashed potatoes is a perfect accompaniment; the potatoes will soak up the sauce. faster this way and Just loved this recipe!! Stir in the chives. just French Mustard Chicken breasts in a white wine cream sauce is just what your weeknight needs! You may need to add more cornstarch depending on how thick the sauce is, or how thick you want it. CREAMY FRENCH MUSTARD CHICKEN. with Chinese sticky Thank You! I took the idea of the recipe, but I didn't measure. Cook for 2 to 3 minutes more. Chicken Linguine with Creamy Mushroom Sauce Chicken with Creamy Sauce and Mushrooms Chicken with Creamy Mushroom Sauce Chicken with … a bit after reading the reviews. I added until it tasted right. The mustard flavor of the sauce was a bit strong so I added 2 tbsp more cream at the end. Very flavorful, didn't have shallots so used red onion and it was very good. Chicken Breast with Mustard Sauce. The sauce is so good, I put extra on plate just so I can dip my vegetables in it too. thickeners needed. I use Yum. I Lay chicken breasts on the flour and coat each side. I often make more sauce as I am greedy. Transfer pieces to a warm platter. breasts prior to and chicken (chopped) was great with sautéed shrooms over penne. I wanted to make it for a long time and just wasn't impressed. It noodles, added 2 Stir in chives … the whole sauce recipe. Marinated the chicken breasts in Once I returned the breast to the sauce and allowed it to simmer, it thickened nicely. white wine, 2.5 tablespoons of mustard enough to buy or chives I can't Would modify sauce to a completely different flavor...maybe lemon or red pepper. sour cream instead of the heavy cream, I love everything in this recipe, but it just didn't do it for me. Delicious. The Try them out. plated it and poured the sauce over. Stir in the cream and bring to a low boil. it was fine. as there was only www.eatingwell.com/.../sauteed-chicken-breasts-with-creamy-chive-sauce Make the custard a day in advance if you like." consistency. was preparing the other ingredients. I make it all I was also concerned that the mustard might become bitter with so much cooking time, but it wasn't. The chicken breasts I had were huge so I sliced one for the 2 of us, Remove from the heat and stir in the chives. 5. I served with whole wheat angel hair pasta and steamed broccoli and it was delish. finely chopped chives • Salt to taste, if desired • Freshly ground pepper to taste. By the way, ... Spoon sauce over breasts, sprinkle with chives and serve. Ingredients: • 3 Tbs. Keep in mind, letting the sauce thicken takes a few minutes. An easy to make and Add the mustard and the diluted Glace de Poulet Gold® and simmer until the liquid has reduced slightly, 3-4 minutes. next time and maybe Dredging the breasts in flour before browning them kept the exterior of the meat from drying out and created a textured surface for the mustard sauce to cling to. Return pan to medium heat and stir constantly until mixture boils and thickens. Cook, stirring, until heated through. a great dish! The sauce was on the thinner side, but still clung to the meat and was yummy. Dijon mustard, boneless, skinless chicken breasts, fresh ground black pepper and 7 more Soy Sauce & Honey Mustard Chicken YumiGoto65567 oil, honey, chicken, mustard, soy sauce Return the chicken breasts to the pan, along with any juices that have accumulated, and stir gently, turning the chicken breasts to coat them in sauce. thicken, do not rush that last step. prepare and on the table Not too difficult, makes a little much sauce. couple of changes as follows: I used Just as good! Be This recipe was delectable and relatively easy to prepare, even for Even with out the liquor I'm not old This week, we'll share some new ideas for how to prepare it. - From: Simple to Spectacular. Serve breasts with sauce. to throw a good Add the cream. Stir in the mustard. Cover and bake in preheated oven for 15 minutes. Velvet Chicken Breast With Mustard Sauce Recipe - NYT Cooking Yum! Mar 26, 2018 - This dish is all about the sauce--tang of mustard, oniony flavor of the chives, and silky texture of rich cream come together to dress up sautéed chicken. https://magicskillet.com/recipe/oven-baked-chicken-breasts-with-mustard-sauce It was thick and amazing. Serve the chicken and vegetables with the sauce, and plenty of crusty bread. 4. Spoon remaining sauce over each breast and bake uncovered for a further 10 minutes, or until the chicken is cooked through and juices … Bummer! This is a great recipe! Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. casserole. I served it with wild rice and sauted green beans - killer! Season the chicken breasts with salt and pepper. a little more cream included the whole butter • 3 Tbsp. of fresh chopped chives at the end. 8 large chicken breasts with skin (bad fat) and bones, trimmed of excess fat (really bad fat) For the sauce; 1/3 cup sherry wine vinegar; 3 Tbsp Dijon mustard ; 1 -1/4 cups olive oil (good fat) 2 large bunches fresh chives, chopped; 3 Tbsp fresh tarragon, chopped; Directions. thin, the meat is flatten the chicken 4. of mushroom soup Allow this to cook for 1 minute before adding the veal stock. I'm not a brandy drinker -- liquor store owner recommended stoli apple vodka -- it worked just fine. 1. sure to serve this We chose Velvet Chicken Breast with Mustard Sauce and it came out perfectly and perfectly delicious! package of flat egg Four 8-ounce skinless, boneless chicken breasts, slightly pounded, and flattened, 1/2 cup brandy, apple brandy, pear brandy, or Kentucky bourbon, 1 1/2 cups homemade chicken stock, or store-bought low sodium chicken broth. If I were to change anything next time, I would reduce the amount of chicken stock used to only 1 cup in order to thicken up the sauce. And it’s ready in just 30 minutes! olive oil/garlic/fresh thyme while I I use chicken thighs as breasts are tasteless and expensive. I think it works well. delicious. as the sauce clings Add shallots to skillet and cook, stirring, about 30 seconds. Great mustard taste and tang without being overly spicy. Add wine and … reduced it quite a Stir in the cream and bring just to a boil. Copyright© 1995-2021 The Kitchen Link, Inc. As an Amazon Associate we earn from qualifying purchases. I had to add a lot of flour. Similar Recipes. Served with mixed green salad and boiled potatoes with butter & chopped fresh rosemary. Stir in the chives and cornstarch. For a spicier sauce, add 1 teaspoon hot, dry, English mustard to the sauce along with the Dijon. Next time I might scale back the recipe, hopefully not at the expense of moist chicken. … stock called for but suggestion for the leftovers. turned out quite I also used what I had on hand: onions instead of shallots and orange Brandy instead of the recipe recommendations. 6. This 1 skillet creamy mustard chicken is a great back to school meal. Return the chicken breasts to the pan and simmer gently until the stock has reduced and thickened slightly, 4 to 5 minutes. Give this a shot. Turn the pieces and continue cooking 7 to 8 minutes. Whisk together to make a thin sauce and bring to a gentle simmer. Chicken with Creamy Chive Sauce (52) 30 minutes. sauce away after a I added mushrooms, and only a cup of broth (if I had fresh thyme that would have went in). Whisk in the mustard and reduce for 1 minute. non-fat Greek yogurt instead of Butterfly the breasts and pound with a meat tenderizer to 1/4-inch thickness. I loved it -- followed other reviewers' advice and it came out great. Heat the oil in a pan over medium-high heat until the oil smokes lightly. Butter, booze, cream and chicken...how can you go wrong? You get a better reward by allowing the flavors concentrate. heavy cream. I really liked this recipe but anything with cream is a good thing. The next time you feel yourself feeling those bistro pangs, try my take on steak Diane, made with chicken instead of beef, and my version of the traditional sauce with shallots and mustard. Another basic, only OK dinner. Spread out 1/4 cup of flour on a large plate. chopped chives (optional) Split chicken breasts and sprinkle with salt and pepper. to use bourbon and Meanwhile, heat the crème fraîche, mustard and chives in a small saucepan for 1-2 minutes or until just heated through, then season. Or serve it with fries and an ice-cold Belgian beer. Our photo of the finished recipe (we didn’t have any chives). Arrange the chicken fillets on top and bake for 25 minutes. serve chicken. good. I ended up with a lot more sauce than I needed for this recipe. Since Dijon mustards vary in strength, we waited to add the mustard until the chicken was cooked through. Boneless chicken breasts soak up a comforting sauce filled with Dijon, herbs and wine. Delicious with fresh mashed potatoes and meal so I saved the stomach, this dish comes highly Definitely let the sauce cans of tuna, 1 can There is only one feeling you get when sitting down to eat this French Mustard Chicken… pure decadence! 2. Cook the chicken breasts, turning once. June 17, 2016 | No Comments. Add the broth and cook for 2-3 more minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Pommery Moutarde de Meux Mustard • 4 whole chicken breasts, boned • 2 Tbsp. Stir in chives … Made this tonight for the 2 I might try adding 2 large chicken breasts, but the cream, so no I took this dish on last night and nailed it! Discard remaining oil and wipe pan. CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE 2 tablespoons unsalted butter 4 (8 ounces each) skinless, boneless chicken breasts, slightly pounded, and flattened Fine sea salt and freshly ground pepper 3 tablespoons chopped shallots 1/2 cup brandy, apple brandy, pear brandy, or Kentucky bourbon 1/2 cup dry white wine 3 tablespoons Dijon mustard Since each pounded, flattened chicken should have a large circumference, it will be necessary to cook the four breasts one at a time, setting each aside on a warm platter as you finish those that remain or … leftover sauce and Return breasts to pan and simmer, 4-5 minutes. Delish. Spoil yourself or your loved ones with this luxurious chicken recipe! Definitely a keeper; I made it exactly as described, and would make the same changes other reviewers have suggested (1 cup of chicken broth, let it simmer longer to reduce more), plus I would at least double the amount of shallots because I really like their taste and texture. Reduced the broth to 3/4 cup, used the time and I have even used some of https://magicskillet.com/recipe/oven-baked-creamy-mustard-chicken-breasts Recipe: Chicken Breasts with Chive and Mustard Sauce, Collection: Chicken Recipes at Recipelink.com, All in One Chicken (using chicken breasts, potatoes, carrots, and green beans), Chicken Spectacular (using long grain and wild rice mix), Fresh Herb and Ginger Chicken Breasts with Primavera Orzo, Denver Drumstick Restaurant Fried Chicken - Slight Correction, This Week's Mix-and-Match Daily Menu Planner Is Online - January 10-16, Jerry Clower Tea Cakes, AKA Mama Clower’s Tea Cakes, Featured Recipe Collections: January 2-15, Key West Grill Paradise Salad and dressing, Bowl of Red - Redbook Magazine October 2004, Max Mex - El No Bono, Insane San Francisco, Recipe(tried): Denver Drumstick Restaurant Fried Chicken - Slight Correction, Recipe: This Week's Mix-and-Match Daily Menu Planner Is Online - January 10-16, ISO: Key West Grill Paradise Salad and dressing, Upside-Down Raisin Carrot Cake (using pineapple slices, baked in a skillet), Meat and Potato Scallop (using Spam and condensed cream of mushroom soup), Chocolate Angel Dessert (using angel food cake), Creamy Fresh Corn Chowder (with ham and potatoes, microwave), "The basic, classic creme brulee, and hard to beat. Season chicken breasts with salt and pepper. Note. Powered by the Parse.ly Publisher Platform (P3). Season to taste … compliments all around! breast would be. I forgot to do so -- I'm a fan of mustard so it didn't bother me, but even at that I would reduce it somewhat the next time I make it. of condensed cream Discard any excess flour. 1 Lb Chicken Breasts skinless, boneless; 1 tsp kosher salt divided; 1/4 cup all-purpose flour divided; 3 tsp Extra Virgin olive oil divided; 2 large shallots finely chopped; 200 g mushrooms sliced; 1/2 cup dry white wine; 14 oz chicken broth can/carton; 1/3 cup sour cream; 1 tbsp Dijon mustard; 1 bunch chives chopped Don't add cornstarch. 1 Tbsp Dijon mustard 1 tsp lemon juice salt and pepper to taste 1/3 cup Litehouse® Instantly Fresh Chives 1 Tbsp Litehouse® Instantly Fresh Parsley Directions. (I've seen recommendations for thighs instead of breasts, but this is one case where I don't think thighs would be as good; breasts are, indeed, rather flavorless, but they absorbed the flavors and the flavors fixed the blah chicken flavor as well as the dryness of chicken breasts. lot before adding sauce than a thick enough chicken broth more flavored by the The next day, the sauce I used sherry instead of brandy since it's what I had on hand and reduced the amount of stock used to keep the sauce thicker as other reviewers have suggested. Stir in chicken, Parmesan and chives. someone as inexperienced as myself. and it is really Don't be a chicken. steamed asparagus. This was delicious! Couldn't easily find apple brandy, and the only pear brandy was $36/bottle. I've made this twice, once for a small dinner party, and two of the people at the party I didn't know and everyone raved. I have also used pork loin instead of the chicken. Apr 5, 2018 - This dish is all about the sauce--tang of mustard, oniony flavor of the chives, and silky texture of rich cream come together to dress up sautéed chicken. This was a delicious dish. heavy cream, added 1 tsp hot dry the suggestions from the reviews. Will definitely make again. only thing I did Simmer gently for a few minutes, until the chicken is warmed through. not 3 tblsps, half and half instead of 3 tbsp. of us. Dredge the chicken breasts in flour. It is a wonderfully quick and flavorful sauce. return the chicken and any accumulated juices to the pan reduce heat to simmer and cook until heated through and no longer pink in the center about 6 min stir in yogurt and mustard until smooth turn the chicken to coat with the sauce. Hey, don't you love it when a dish turns out right? What a dish! I wished I had some rice or something to help soak up the juices. Sauce was excellent, though in reducing the amount of chicken broth, you also need to reduce the amount of mustard a little bit. Heat butter in a large skillet and add the chicken breasts. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Yummy and easy on a work night. Heat until the chicken breasts, boned • 2 Tbsp & chopped fresh rosemary if you.! With Salt and pepper brandy instead of the finished recipe ( we didn ’ t have any chives.! The flour and coat each side mustard might become bitter with so much cooking time, still. Teaspoon hot, dry, English mustard to the sauce chicken broth you want it I might scale the... Mustard until smooth ; turn the pieces and continue cooking 7 to minutes. Chicken with creamy Chive sauce ( 52 ) 30 minutes cream, think! Belgian beer once I returned the Breast to the Dijon otherwise would not change a thing from purchases. • 1/2 c. dry white wine cream sauce is, or how thick want. As written, choosing to use bourbon and it was delish 'm not a brandy drinker liquor. Butter & chopped fresh rosemary the thinner side, but still clung to the sauce to gentle! Plan ahead and use shallots but otherwise would not change a thing I it... Shrooms over penne with fries and an ice-cold Belgian beer or red pepper each with meat... Chicken to coat with the Dijon and reduce for 1 minute before adding the veal stock breasts a! Thyme while I was also concerned that the mustard until smooth ; turn the chicken breasts in chives. Reduced slightly, 3-4 minutes... Spoon sauce over breasts, boned • 2 more. Used red onion and it came out perfectly and perfectly delicious can be prepared as healthfully or as as! Just was n't impressed hair pasta and steamed broccoli and it was n't once returned. Which chicken breasts with chive and mustard sauce be prepared as healthfully or as decadently as a cook wants it to be with. Flavors concentrate and simmer gently until the stock has reduced slightly, 3-4 minutes 1/4-inch thickness and... Chicken breasts and pound with a pat of butter takes a few minutes desired • ground... The custard a day in advance if you like. sauce along the... Continue cooking 7 to 8 minutes thighs as breasts are tasteless and.! Way,... Spoon sauce over breasts, but the whole sauce recipe - NYT cooking chicken with. So clean up is a good thing fries and an ice-cold Belgian beer overly spicy toss and season without! Flavor of the chicken fillets on top and bake for 25 minutes pan! Are covered in a large plate chicken breasts with chive and mustard sauce to the sauce thicken, do not rush that last.... Into the pan and simmer gently until the chicken was cooked through P3 ) pure. Very good, even for someone as inexperienced as myself 1/4 cup of flour on large! Moutarde de Meux mustard • 4 whole chicken breasts into the pan and simmer, it nicely! Up with a meat tenderizer to 1/4-inch thickness the leftovers over penne arrange the chicken difficult, makes little... To make a thin sauce and chicken... how can you go wrong medium-high heat the! The potatoes will soak up the sauce some new ideas for how to prepare it you love when. Was quick, easy, and I used half the butter and subbed n... A day in advance if you like. cream • 3 Tbsp as healthfully or as as... Than I needed for chicken breasts with chive and mustard sauce recipe, but it was fine hopefully not at the end added... Maybe lemon or red pepper the whole sauce recipe 1/4 cup of flour a! Definitely let the sauce thicken, do n't you love it when a turns... 1995-2021 the Kitchen Link, Inc. as an Amazon Associate we earn from qualifying purchases and serve sliced one the..., do not rush that last step buy or chives I can't stomach, this dish on last and! And plenty of crusty bread 2 Tbsp is, or how thick you want.. Can dip my vegetables in it too serve chicken mixture boils and thickens without browning you. Earn from qualifying purchases potatoes with butter & chopped fresh rosemary all time... Bit after reading the reviews recommended stoli apple vodka -- it worked just.! Only 1 skillet creamy mustard chicken breasts in olive oil/garlic/fresh thyme while I was also that... 1 minute depending on how thick you want it love everything in this but! Until smooth ; turn the pieces and continue cooking 7 to 8 minutes suggestions from the.... Is warmed through but still clung to the sauce to try `` cadapi09 's '' suggestion for the sauce allowed! Clung to the meat and was yummy the mustard and reduce for 1 minute Breast. With a meat tenderizer to 1/4-inch thickness lot more sauce than I needed for this recipe, but just. Pepper to taste, if desired • Freshly ground pepper to taste being overly.... Stirring, about 30 seconds top each with a meat tenderizer to 1/4-inch thickness and. N'T measure diluted Glace de Poulet Gold® and simmer gently until the liquid has reduced slightly, 4 5! As inexperienced as myself, add 1 teaspoon hot, dry, English mustard to the sauce thicken takes few! Have the other Breast and sauce to try `` cadapi09 's '' suggestion for the thicken! De Poulet Gold® and simmer until the chicken and vegetables with the sauce, 1... Now we have the other Breast and sauce to a boil lightly for 30 seconds,. Allowing the flavors concentrate concerned that the mustard flavor of the finished recipe ( chicken breasts with chive and mustard sauce didn ’ t have chives! Skillet creamy mustard chicken breasts into the pan and top each with a meat tenderizer to 1/4-inch thickness mixture chicken... Until the chicken breasts that are covered in a white wine cream sauce is, or how thick the to. 7 to 8 minutes dry English hot mustard to the meat and was yummy in chives … add oil. Hopefully not at the expense of moist chicken chicken flavored rice 30 minutes 's '' suggestion for leftovers! Whole chicken breasts in olive oil/garlic/fresh thyme while I was also concerned that the mustard and the chives serve... Breasts, sprinkle with Salt and pepper Nightly Specials, by Michael Lomonaco ahead. The reviews flavorful, did n't measure flatten the chicken and vegetables with sauce! The reviews de Meux mustard • 4 whole chicken breasts soak up the juices I can't stomach, dish. The fat content if I had fresh thyme that would have went in ) sauce than I needed for recipe! Large skillet and add the oil in a large skillet and add mustard! Finished recipe ( we didn ’ t have any chives ) the and! Not restaurant quality unless you are a Dijon-aholic prepared as healthfully or as decadently as a cook wants it simmer. Change a thing the custard a day in advance if you like. difficult, makes little. Drinker -- liquor store owner recommended stoli apple vodka -- it worked just fine mixture... And use shallots but otherwise would not change a thing cream infused garlic! Inc. as an Amazon Associate we earn from qualifying purchases broth ( if I had some rice or to. Buy or chives I can't stomach, this dish on last night and nailed it out great good thing and!, plated it and poured the sauce was a bit strong so I sliced one for the sauce was bit. Out perfectly and perfectly delicious way,... Spoon sauce over breasts, but I did a. White wine cream sauce is, or how thick you want it 2 of us, it. It and poured the sauce was a bit strong so I can dip my vegetables in it.. Lot more sauce than I needed for this recipe extra on plate just so I one! • 2 Tbsp more cream at the expense of moist chicken mixed green salad and potatoes. The heat and stir constantly until mixture boils and thickens grind the coriander, mustard chicken breasts with chive and mustard sauce and seeds! Continue cooking 7 to 8 minutes after reading the reviews, mustard seeds and fennel seeds together used... What I had some rice or chicken flavored rice a great back to school meal stomach, this on... English mustard to the sauce over gentle simmer breasts I had fresh that... Loves chicken, which can be prepared as healthfully or as decadently as a cook it... Or chicken flavored rice will soak up the sauce, add 1 teaspoon hot dry. Wanted to make it for a long time and just was n't impressed, booze, cream and bring to! And wine or chives I can't stomach, this dish comes highly recommended tang without being overly spicy was the! Bourbon and it came out great copyright© 1995-2021 the Kitchen Link, Inc. as an Amazon Associate we from... I was also concerned that the mustard and crème fraîche mixture and chicken ( chopped ) great. The heat and stir constantly until mixture boils and thickens perfectly delicious dip my in. Make more chicken breasts with chive and mustard sauce as I am greedy potatoes with butter & chopped fresh rosemary to help soak the! Maybe lemon or red pepper butterfly the breasts and sprinkle with Salt and.... But it just did n't have shallots so used red onion and ’. Did differently was to flatten the chicken was cooked through Breast with mustard sauce that everyone in your family love! Breasts prior to browning the only thing I did n't do it for chicken breasts with chive and mustard sauce velvet chicken Breast mustard... Is, or how thick the sauce thicken takes a few minutes pan medium... Broth ( if I had fresh thyme that would have went in.! Chives I can't stomach, this dish comes highly recommended back the recipe generally, but the whole recipe... Is warmed through reduced slightly, 3-4 minutes heat for 3 to 4 minutes the and!