Sour Cream Dijon Chicken Breasts Food

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ONE-PAN CHICKEN WITH MUSTARD CREAM SAUCE



One-pan chicken with mustard cream sauce image

A brilliant display of the versatility of the frying pan, with the entire dish cooked in one pan.

Provided by Jill Dupleix

Categories     Main-course

Time 45m

Yield SERVES 4

Number Of Ingredients 15

1 tbsp olive oil
1 tbsp butter
8 chicken pieces
4 thick rashers rindless bacon, chopped (check gluten-free if required)
1 onion, halved and finely sliced
250g small mushrooms, finely sliced
1 tbsp thyme leaves
100ml dry white wine
2 bay leaves
250ml chicken stock
1 tbsp Dijon mustard
2 tbsp creme fraiche or sour cream
sea salt and pepper
50g baby spinach
1 tsp paprika

Steps:

  • Melt the butter and oil in a strong frying pan and fry the chicken for five minutes on each side until golden. Remove to a warm plate, and add the bacon and onion to the pan. Cook for five minutes or until the onion is soft. Add the mushrooms and thyme, tossing well, then add the wine and bay leaves. Boil for two minutes, then return the chicken to the pan and add the stock. Simmer, covered, for 30 minutes, or until the chicken is tender and cooked through. If you find it too soupy, simmer uncovered for another 10 minutes. Just before serving, remove the chicken to a warm plate, and whisk the cream and mustard, salt and pepper into the mushrooms over gentle heat. Return the chicken to the pan, scatter with baby spinach and heat through. Dust with paprika and serve.

CREAMY DIJON CHICKEN THIGHS WITH BACON AND SPINACH



Creamy Dijon Chicken Thighs with Bacon and Spinach image

Pan seared and crispy Chicken Thighs in a smooth and creamy garlic Dijon sauce with Bacon pieces and Spinach! SO EASY and deliciously low carb! Have dinner on the table in less than 20 minutes!

Provided by Karina

Categories     Dinner

Time 30m

Number Of Ingredients 16

2 pounds (1 kg) boneless, skinless chicken thighs
1 teaspoon seasoning salt ((or regular salt))
1/4 teaspoon pepper
5 ounces (150 g) bacon
2 tablespoons butter
1 onion
4 cloves garlic, (minced (or 1 tablespoon minced garlic))
1 tablespoon fresh chopped parsley
1 teaspoon each of dried thyme and dried rosemary
1/3 cup dry white wine ((Pinot Grigio/Gris, Sauv Blanc, Riesling) -- substitute with low-sodium chicken stock or broth)
1 1/2 cups half and half ((thickened cream or heavy cream))
2 tablespoons Dijon mustard
1/2 teaspoon chicken bouillon powder ((substitute with salt or stock powder))
1/2 teaspoon freshly ground black pepper, (to taste)
1/4 cup Parmesan cheese
2 cups baby spinach leaves

Steps:

  • Season chicken with seasoning salt and pepper.
  • Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken until crispy and cooked through (about 8 minutes each side, depending on thickness). Transfer to a plate; set aside.
  • To the same pan or skillet, add the bacon and fry until crispy. Transfer to plate, set aside. Drain some of the bacon fat, leaving about 2 tablespoons.
  • Heat butter in the pan and sauté onion until transparent. Sauté garlic, parsley, thyme and rosemary for about 1 minute until fragrant.
  • Add in the white wine to deglaze the pan while scraping up any bits from the bottom of the pan; simmer for 3-4 minutes or until wine has reduced by half.
  • Pour in cream and Dijon, mix through and bring to a simmer. Reduce heat and cook gently for a further minute to allow the sauce to thicken.
  • Add the Parmesan and allow to melt through the sauce. Season with bullion powder and pepper, to taste.
  • Add the spinach and allow to wilt. Return chicken to the skillet. Top with the crispy bacon. Sprinkle with extra herbs if desired. Serve immediately.

Nutrition Facts : Calories 403 kcal, Carbohydrate 6 g, Protein 36 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 181 mg, Sodium 881 mg, Sugar 3 g, ServingSize 1 serving

CREAMY DIJON CHICKEN



Creamy Dijon Chicken image

This chicken dish is extremely fast and economical. It makes a nice sauce that works well over brown rice or wide noodles. If you want extra sauce for leftovers, double the recipe. -Irene Boffo, Fountain Hills, Arizona

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup half-and-half cream
1/4 cup Dijon mustard
1 tablespoon brown sugar
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
2 teaspoons butter
1 small onion, halved and very thinly sliced
Minced fresh parsley

Steps:

  • Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 621mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

CREAMY DIJON CHICKEN



Creamy Dijon Chicken image

The tangy, rich sauce of Creamy Dijon Chicken makes this feel like a restaurant meal, but it comes in a one pan, weeknight-friendly package. Serve the tender chicken and sauce over rice, spaghetti, or roasted potatoes. Want to adjust the servings in this recipe to make more or less? Just click on the number next to "servings" and you can easily scale the recipe.

Provided by Jess Smith via Inquiring Chef

Categories     Main Dish

Time 30m

Number Of Ingredients 14

1 lb Boneless, Skinless Chicken Breasts, sliced into thin cutlets
3/4 tsp Salt
1/2 tsp Black Pepper
1 Tbsp Cooking Oil
2 Tbsp Butter ((preferably unsalted, but if you use salted, reduce the salt amount above by half))
2 cloves Garlic, chopped
1/4 tsp Dried Thyme
1/4 cup White Wine ((use a dry white wine; sub chicken stock))
1/2 cup Chicken Stock, low-sodium
2 tsp Stone Ground Mustard ((see note))
2 tsp Dijon Mustard
3/4 cup Creme Fraiche ((see note))
2 tsp Lemon Juice
1 Tbsp Fresh Chopped Parsley ((curly or flat-leaf))

Steps:

  • Slice chicken breasts into thin cutlets that are an even thickness. (I like to do this at a slight angle so that the cutlets are about 3 to 4 inches across but fairly thin.)
  • Season the chicken with salt and pepper.
  • Heat a large skillet over medium heat. Add oil and swirl to coat the bottom of the pan.
  • Transfer chicken to the hot pan (if it won't all fit in a single layer, cook the chicken in batches, adding some more oil between batches).
  • Cook chicken on both sides until deep golden brown and cooked through, 5 to 7 minutes total. Set chicken aside. Return pan to heat.
  • Add butter, garlic, and dried thyme to the heated pan and saute until garlic is fragrant, about 1 minute.
  • Add wine to pan, scraping up any browned bits on the bottom of the pan. Simmer for 1 minute.
  • Add stock and bring to a simmer. Simmer until liquid reduces by about half, 3 to 4 minutes.
  • Whisk in mustard, creme fraiche, lemon juice, and a pinch of additional salt. If you'd like a thicker sauce, continue cooking it down, stirring constantly, until it reaches your desired thickness (this should just take an additional minute or two).
  • Return chicken to the skillet and spoon sauce over top.
  • Remove pan from heat and sprinkle with parsley. Top with some fresh cracked black pepper.
  • Serve over spaghetti, rice, or roasted potatoes.

Nutrition Facts : Calories 307 kcal, Carbohydrate 3 g, Protein 26 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 114 mg, Sodium 873 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHICKEN IN SOUR CREAM SAUCE



Chicken in Sour Cream Sauce image

Tender chicken is deliciously dressed up in a flavorful cream sauce with fresh mushrooms. This is an excellent entree for your family or guests. -Jane Carlovsky, Sebring, Florida

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 6 servings.

Number Of Ingredients 12

1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon lemon-pepper seasoning
6 bone-in chicken breast halves, skin removed (7 ounces each)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup dry white wine or chicken broth
1/2 pound fresh mushrooms, sliced
1/4 cup water
2 tablespoons cornstarch
Additional paprika, optional

Steps:

  • In a small bowl, combine the first 4 ingredients; rub over chicken. Place in a 3-qt. slow cooker. In a large bowl, combine the soup, sour cream and wine; stir in mushrooms. Pour over chicken. , Cover and cook on low for 4 hours or until meat is tender. In a small bowl, mix water and cornstarch until smooth; stir into chicken mixture. Return to a boil, stirring constantly; cook and stir until thickened. If desired, sprinkle with additional paprika.

Nutrition Facts : Calories 317 calories, Fat 13g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 1065mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein.

SAUTEED CHICKEN IN MUSTARD-CREAM SAUCE



Sauteed Chicken in Mustard-Cream Sauce image

This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 20m

Number Of Ingredients 8

4 boneless, skinless chicken breasts, (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup dry white wine, or chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)

Steps:

  • Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
  • Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
  • Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.

Nutrition Facts : Calories 359 g, Fat 20 g, Protein 40 g

DIJON-TARRAGON CREAM CHICKEN



Dijon-Tarragon Cream Chicken image

Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!

Provided by DELTAQUEEN50

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 7

1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
salt and pepper to taste
½ cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon

Steps:

  • Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
  • Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 2.1 g, Cholesterol 120.3 mg, Fat 21 g, Protein 27.1 g, SaturatedFat 10.2 g, Sodium 226.8 mg

CHICKEN WITH VEGGIES IN SOUR CREAM SAUCE



Chicken With Veggies in Sour Cream Sauce image

A different slant on a stir fry. Add some red pepper flakes for a little heat. From a food blog with modifications.

Provided by Caroline Cooks

Categories     Chicken

Time 16m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
3 boneless chicken breasts, sliced into strips
2 teaspoons garlic, minced
1/4 cup cashews, chopped
1 small red bell pepper, cut into strips
1 cup snow peas
1/2 cup chicken broth
1/2 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon honey

Steps:

  • In a large cast iron skillet or wok, heat oil over medium-high.
  • Add chicken and garlic - cook for about 4 minutes.
  • Add cashews, bell pepper and snow peas - cook until tender, about 2 minutes.
  • Add chicken broth, reduce heat and simmer for 8-10 minutes or until chicken is cooked through.
  • Move chicken and vegetables (keep any liquid in pan) to a bowl and keep warm.
  • Whisk in sour cream, Dijon and honey to juices in skillet and heat only until warmed through.
  • Pour sauce over chicken mixture and toss to combine.
  • Serve over rice, noodles or mashed potatoes.

Nutrition Facts : Calories 368, Fat 23.8, SaturatedFat 8, Cholesterol 82.2, Sodium 277.8, Carbohydrate 12.2, Fiber 1.4, Sugar 6.8, Protein 26.6

CREAMY DIJON CHICKEN



Creamy Dijon Chicken image

Chicken dijonaise for days.

Categories     Recipes

Time 15m

Yield 4

Number Of Ingredients 10

2 tbsp. olive oil, divided
4 boneless chicken breasts
2 garlic cloves, minced
1/4 c. white wine
1/2 c. heavy cream
2 tbsp. Dijon mustard
Juice of 1 lemon
kosher salt
Freshly ground pepper
2 tbsp. chopped parsley

Steps:

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season both sides of chicken with salt and pepper. Add chicken to skillet and cook until cooked through, about 5-6 minutes on each side. Transfer to a plate.
  • To the same skillet, add the remaining olive oil. Add garlic and sauté until fragrant, about 30 seconds. Pour in white wine and bring to simmer, then add cream, mustard and lemon juice. Simmer until the sauce thickens slightly, about 1-2 minutes. Season with salt and pepper.
  • Serve chicken over cooked white rice, if desired. Spoon extra sauce on top of each serving and garnish with parsley.

DIJON-LEMON CHICKEN



Dijon-Lemon Chicken image

Enjoy Dijon-Lemon Chicken from My Food and Family. Lemon and feta are meant to be in this delicious dinner entrée recipe!

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 10

1/3 cup flour
6 small boneless skinless chicken breasts (1-1/2 lb.)
3/4 tsp. black pepper, divided
2 Tbsp. oil
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese, divided
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. GREY POUPON Dijon Mustard
2 Tbsp. fresh lemon juice
2 Tbsp. whipping cream
1 green onion, sliced

Steps:

  • Place flour in shallow dish. Season chicken with 1/2 tsp. pepper. Add, 1 breast at a time, to flour, turning to evenly coat each breast with flour.
  • Heat oil in large skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165°F). Transfer to platter; cover to keep warm.
  • Reserve 1/4 of the cheese. Combine remaining cheese with sour cream, mustard, lemon juice, cream and remaining pepper in saucepan; cook 3 to 5 min. or until cheese is melted and sauce is heated through, stirring constantly.
  • Drizzle sour cream sauce over chicken; top with reserved cheese. Sprinkle with onions.

Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 105 mg, Sodium 410 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 2 g, Protein 30 g

EASY CHICKEN DIJON



Easy Chicken Dijon image

This is the basic recipe I use for Dijon chicken, I also substitute cajun seasonings, honey mustard, crushed carlic croutons. This recipe is so easy to mix and match to any tastes or what you have on hand. I also cut one of the breasts into " nuggets " then season, coat and dredge, my DS doesn't know of " Mickey D's " fast food. Easy finger food for toddlers, adjust the seasonings for toddler's taste. You can bake these " nuggets " within the same pan, but adjust baking time down for this size. I also lightly drizzle honey atop his servings, healthier and fun for him to have his own.

Provided by peachez

Categories     Chicken

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 large boneless skinless chicken breasts
kosher salt, scant to taste
pepper
garlic powder
red pepper flakes
3/4 cup light sour cream
3/4 cup Dijon mustard
3/4 cup Italian seasoned breadcrumbs

Steps:

  • Heat oven to 375 degrees.
  • Season chicken to your taste.
  • In a small bowl, mix well the sour cream and Dijon mustard- set aside.
  • Dip each seasoned breast in sour cream/ mustard mixture, coating well.
  • Dredge each coated breast in seasoned bread crumbs.
  • Arrange pieces in a a 13 x 9 baking pan.
  • Bake for 50 minutes or until thickest part is no longer pink.

Nutrition Facts : Calories 311.5, Fat 10.7, SaturatedFat 3.9, Cholesterol 90.8, Sodium 1093.2, Carbohydrate 21, Fiber 2.6, Sugar 1.8, Protein 31.8

CHICKEN BREAST DIJON



Chicken Breast Dijon image

I'm trying to lighten up some favorite recipes to make them a little less calorific. A similar one had a lot more butter, and heavy cream. I used less butter/oil and switched the dairy to a small amount low-fat sour cream.

Provided by Carolyn Haas

Categories     Chicken

Time 40m

Number Of Ingredients 11

2 skinless, boneless chicken breasts, about 4-6 ounces each
2 Tbsp flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 Tbsp butter
1 Tbsp olive oil
1 shallot, minced (or 1/3 cup onion minced)
1 clove garlic, minced
1/2 c white wine
1 Tbsp dijon mustard
2 Tbsp light sour cream

Steps:

  • 1. Trim fat from chicken breasts. Pound each to a uniform thickness (optional). Put flour, salt and pepper onto a plate or shallow pan.
  • 2. Dredge each breast with seasoned flour. Heat olive oil and butter in skillet. Put chicken in hot oil/butter. Cook on medium-high heat until chicken is golden brown. Flip chicken and add onions. Cook for about 4 minutes or until onion starts to be translucent.
  • 3. Add garlic to pan, cook for another minute. Add wine to deglaze pan - stir up any stuck bits. Stir in dijon mustard. Lower heat and cook on low until chicken is done - about 10 minutes.
  • 4. Before serving, stir in sour cream until it's warmed.

SOUR CREAM DIJON CHICKEN BREASTS



SOUR CREAM DIJON CHICKEN BREASTS image

THIS IS A RECIPE THAT MY MOM MADE ONCE, I TRIED IT AND LOVED IT, BUT NOW I HAVE MY OWN VERSION, AND EVERYONE WHO HAS TRIED IT LOVES IT, FAST AND EASY TO MAKE

Provided by BONITA VOGEL

Categories     Chicken

Time 50m

Number Of Ingredients 4

thawed chicken breasts
sour cream
dijon mustard
bread crumbs or extra crispy chicken coating

Steps:

  • 1. USE 2 PARTS SOUR CREAM TO 1 PART OF DIJON MUSTARD, IT ALL DEPENDS HOW MANY CHICKEN BREASTS YOU ARE MAKING. MIX THE TWO TOGETHER AND SPREAD ON ONE SIDE OF THE BREAST, PLACE THAT SIDE INTO THE BREAD CRUMBS, AND ADD MORE TO THE TOP SIDE AND PLACE ON A COOKIE SHEET EITHER COVERED WITH TIN FOIL OR SPRAYED WITH PAM OR ANY COOKING SPRAY
  • 2. COOK AT 350 UNTIL GOLDEN BROWN, ABOUT 30-40 MINUTES AND THE CHICKEN IS COOKED THROUGH

SOUR CREAM BAKED CHICKEN



Sour Cream Baked Chicken image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 6

4 large chicken breasts, skinless and boneless
1 cup sour cream
1/2 cup Italian bread crumbs, or crushed cornflakes, or crispy rice cereal
1 teaspoon crushed Italian herbs
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Pound chicken to a uniform 1/2-inch thickness. Place in an ovenproof 10-inch round dish, sprayed with vegetable oil. Spoon sour cream over chicken. In a small dish mix crumbs (or cereal) with herbs, salt, and pepper. Sprinkle crumb mixture over sour cream. Bake at 350 degrees for 20 minutes until thoroughly cooked.

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For more food safety tips, visit our Food Safety at Home Section. Steps. Cook the bacon over medium heat in a non-stick skillet until crisp and brown on both sides – about 6 to 8 minutes. Transfer the bacon to a plate lined with paper towels to drain and cool. Slice into pieces. Pour off and discard all but one tablespoon of the bacon fat from the skillet. Slice chicken …
From chicken.ca
Servings 8
Calories 480 per serving


HONEY DIJON CHICKEN RECIPE - PEG'S HOME COOKING
Honey Dijon Chicken Recipe. Whisk together the egg yolks, sour cream, Dijon mustard, honey, onion powder, and cayenne or chipotle pepper. Set aside. Pat the chicken breasts dry with paper towels. Sprinkle both sides of the chicken with poultry seasoning, salt, and freshly ground black pepper. Coat with the flour.
From pegshomecooking.com
Estimated Reading Time 3 mins


CHICKEN IN A DIJON SAUCE RECIPE | HELLOFRESH
Halve ciabatta. • Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in half the garlic. Season with salt and pepper. 2. • Pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of olive oil in a large pan over medium-high heat.
From hellofresh.com
Cuisine American
Calories 640 per serving
Total Time 20 mins


RECIPE: DIJON CHICKEN BREASTS & APPLE RICE WITH SPICY ...
Dijon Chicken Breasts & Apple Rice with Spicy Collard Greens 35 MIN. 4 Servings. Wellness at Blue Apron . Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags. Vegetarian Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour …
From blueapron.com
4.1/5
Total Time 35 mins
Cuisine American
Calories 620 per serving


TARRAGON-DIJON CHICKEN WITH ASPARAGUS - CHATELAINE
Snap off and discard tough ends of asparagus. Then cut on the diagonal into 2-inch (5-cm) pieces. Place chicken between waxed paper. Using a meat mallet or hammer, gently pound to a thickness of ...
From chatelaine.com
Servings 4
Calories 274 per serving
Estimated Reading Time 2 mins


CHICKEN DIJON - CREAMY MUSTARD CHICKEN RECIPE | CHEFDEHOME.COM
Chicken Dijon is a classic creamy French Mustard Chicken preparation where chicken is cooked in skillet with onions and a creamy Dijon mustard, tarragon, white wine and crème fraiche (French cultured cream) sauce. In America, Dijon Chicken name is often confused with sweet and sour Honey Dijon Chicken. This post is for the French Mustard Chicken …
From chefdehome.com
Cuisine French
Total Time 28 mins
Category Dinner, Main Course


SOUR CREAM, MUSTARD SAUCE FOR CHICKEN RECIPES ALL YOU …
Chicken breast simmered in a sour cream sauce that includes mushrooms, ketchup and mustard! My mom's inspiration! From allrecipes.com Reviews 3.8 Total Time 30 minutes Category Meat and Poultry, Chicken, Breast, Skillet Calories 423.9 calories per serving. When chicken is browned, stir in sour cream, mushrooms, ketchup and mustard; season with garlic powder, …
From stevehacks.com


SOUR CREAM-DIJON MARINATED CHICKEN KABOBS RECIPE | SAY MMM
Recipe, grocery list, and nutrition info for Sour Cream-Dijon Marinated Chicken Kabobs. You can easily double this recipe and I suggest you do so, this chicken is fantastic! Plan ahead the chicken needs to marinate in the sour cream-Dijon mixture for a minimum of 5 hours. If you are using wooden skewers make certain to soak them in cold water for a minimum of 30 minutes …
From saymmm.com


SOUR CREAM AND ONION CHICKEN – EVERYDAY CHAMPAGNE
In a shallow glass dish (9×13), whisk together the following –. 1 cup sour cream (I use full fat) 1 cup greek yogurt (I use full fat) 1/4 cup dijon mustard. 2 TB (or a lot) of onion powder. 1 tsp (or several fat pinches) of kosher salt. Toss the butterflied chicken in the marinade and coat all sides. Cover and refrigerate all day / 8 hours ...
From myeverydaychampagne.com


CREAMY CHICKEN DIJON QUICHE RECIPES - FOOD NEWS
Whisk heavy cream, milk, sour cream, eggs, yolks, mustard, and Roux Mix together until fully combined. Add chicken mixture into par baked pie crust. Pour egg mixture over chicken mixture. Stir with a fork to ensure that the chicken mixture does not settle to the bottom. Bake quiche for 25 minutes. Take out and sprinkle top with Parmesan cheese.
From foodnewsnews.com


COPYCAT CHEDDAR’S DIJON CHICKEN AND MUSHROOMS
Add mushrooms and cook until browned, about 3-4 minutes. Stir in chicken broth and Worcestershire sauce. Stir and bring to a boil. Let mixture reduce by a little bit. Remove mushroom pan from heat and stir in dijon mustard, honey and sour cream until well combined. Serve chicken over rice and pour mushroom sauce on top.
From leencuisine.com


SOUR CREAM DIJON GARLIC CHICKEN BREASTS WITH VEGETABLES
Sour Cream Dijon Garlic Chicken Breasts with vegetables. Nina's Ideas - DIY, Handmade, Crafts, Food posted a video to playlist Recipes. July 27, 2020 · Chicken And Vegetables In Dijon Mustard & Sour Cream. Related Videos ...
From facebook.com


CHICKEN BREASTS IN SOUR CREAM WITH MUSHROOMS RECIPE - FOOD ...
Pre-soften cream cheese so it melts quickly into the sauce. If you have some on hand, try it with homemade chicken stock for the best chicken stroganoff sauce ever! Variations. Try sour cream in place of cream cheese. Use chicken thighs in place of chicken breasts. For another layer of tang, include 2 tsp dijon mustard.
From foodnewsnews.com


DIJON SOUR CREAM SAUCE RECIPES
Alert editor. Copy. Sour Cream and Dijon Mustard Sauce 1/8 ts Ground ginger 2 tb Parsley chopped 2 tb Soy sauce 1 tb Sherry or fat-free chicken 1 tb Cornstarch 3/4 c Lowfat sour cream 1/2 c Fat-free chicken broth 1/8 ts Garlic powder 3 tb Dijon mustard Combine all ingredients in a bowl and mix well. From bigoven.com Reviews 1 Servings 16 ...
From tfrecipes.com


SOUR CREAM DIJON CHICKEN BREASTS- TFRECIPES
Season chicken to your taste. In a small bowl, mix well the sour cream and Dijon mustard- set aside. Dip each seasoned breast in sour cream/ mustard mixture, coating well. Dredge each coated breast in seasoned bread crumbs. Arrange pieces in a a 13 x 9 baking pan. Bake for 50 minutes or until thickest part is no longer pink.
From tfrecipes.com


RITZY CHEDDAR CHICKEN BREASTS - DINING AND COOKING
cup sour cream. 1. large egg white. 1. teaspoon Dijon mustard. Kosher salt (Diamond Crystal) 2. large boneless, skinless chicken breasts (about 1 1/2 pounds total) 1. sleeve Ritz crackers (about 100 grams) 2. ounces extra-sharp Cheddar cheese, coarsely grated (about 1 cup) ½. teaspoon garlic powder. ½. teaspoon onion powder. Preparation
From diningandcooking.com


DIJON SOUR CREAM SAUCE RECIPES ALL YOU NEED IS FOOD
SOUR CREAM DIJON CHICKEN BREASTS | JUST A PINCH RECIPES. THIS IS A RECIPE THAT MY MOM MADE ONCE, I TRIED IT AND LOVED IT, BUT NOW I HAVE MY OWN VERSION, AND EVERYONE WHO HAS TRIED IT LOVES IT, FAST AND EASY TO MAKE From justapinch.com Reviews 5 Category Chicken. COOK AT 350 UNTIL GOLDEN BROWN, …
From stevehacks.com


HOW TO MAKE CHICKEN AND VEGETABLES IN SOUR CREAM & DIJON ...
Sour Cream Dijon Garlic Chicken Breasts with vegetables. This is a family favorite of ours, and I also serve it to company. You can use any vegetables: zucch...
From youtube.com


CHICKEN DIJON RECIPE - JAMES BEARD FOUNDATION
Heat just enough to warm the artichokes, about 1 minute. Reduce heat to low and gently mix in the sour cream and Dijon. Stir until sauce is creamy and vegetables are evenly coated. Remove from heat and add in the chopped parsley if using. Serve by spooning the creamy vegetables and sauce over the chicken tenders with buttered noodles alongside.
From jamesbeard.org


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