Time 30m Number Of Ingredients 12 Steps:
Halve each chicken breast lengthwise to create 4 even-sized pieces. Whisk together the flour, salt, and pepper in a shallow bowl. Dredge both sides of the chicken in the flour mixture. Set aside. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add in the chicken and sear on both sides until golden. Remove from the pan and set aside. Add in the remaining butter and shallots. Saute until the shallots soften. Add in the wine, and cook until evaporated, scraping the brown bits from the bottom of the pan. Add in the chicken broth, mustard, heavy cream, salt and pepper. Stir to combine and simmer for 2-3 minutes until the sauce slightly thickens. Add the chicken back into the skillet. Cook, until the sauce thickens and the chicken is warmed through. Sprinkle with parsley and serve!
Time 1h15m Yield 4 Number Of Ingredients 3 Steps:
Preheat oven to 375 degrees F (190 degrees C). Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish. Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.
Time 1h Yield 6 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Time 25m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Dry Chicken on a paper towel. Paint the chicken on both side with mustard. Roll in the bread crumbs that have been seasoned with salt& pepper. Gently shake off surplus crumbs. Place on sprayed baking sheet. Bake for 20 min in 400F degrees oven.
Time 1h10m Yield 3 servings Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F. Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine. Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces. Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.
Time 30m Yield Serves 2 Number Of Ingredients 6 Steps:
Place two chicken breasts in a deep fill dish suitable for oven cooking In a bowl mix the honey, mustard, olive oil, mixed herbs and season Pour over the chicken breasts, turn the breasts until mixture coats both sides Oven roast at 180 degrees for 25-30 mins. Or until juices run clear. The mixture in the oven dish can be used as a sauce for the chicken breasts. Great served with mash or oven cooked wedges, or a salad for a healthier option.
Yield 4 servings Number Of Ingredients 15 Steps:
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the sweet potato, red potato, red onion, Brussels sprouts, green beans, and carrots on the baking sheet in separate piles. Drizzle everything with olive oil, then sprinkle with salt, pepper, thyme, and rosemary. Rub the seasoning into the vegetables until evenly coated and spread flat on the baking sheet, keeping the vegetables separate. Set aside. In a small bowl, combine the mustard, honey, garlic, salt, and pepper, and whisk until smooth. Set aside. Place the chicken thighs skin-side down in a greased cast-iron skillet. Season with salt and pepper, then brush generously with the honey-mustard sauce. Flip the chicken thighs over and repeat, seasoning with salt and pepper, then brushing with the rest of the honey-mustard sauce. Place the vegetables and the chicken in the oven on separate racks. Bake for 30 minutes or until chicken reaches an internal temperature of 165°F (75°C) . (Optional: Remove the vegetables once cooked and broil the chicken for 1-2 minutes, or until the skin crisps up.) Let everything cool, then distribute into resealable containers, mixing up the combination of vegetables so that you get something a little different each day. Cover and refrigerate for up to 4 days. Enjoy!
Time 1h Yield 6 servings. Number Of Ingredients 11 Steps:
For sauce, in a small bowl, combine the first nine ingredients. Set aside 1/2 cup for serving. Place chicken in a greased 15x10x1-in. baking pan; drizzle with remaining sauce. , Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 170°, basting occasionally with pan juices. Warm reserved sauce; serve with chicken. Freeze option: Cool chicken. Freeze chicken with reserved sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.
Yield Serves 4 Number Of Ingredients 11 Steps:
Combine first 6 ingredients in small bowl. Melt butter with oil in heavy skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and sprinkle with herbes de Provence. Cook until chicken is golden brown, turning occasionally, about 10 minutes. Pour mustard mixture over chicken. Cover, reduce heat to low and simmer until chicken is just cooked through, about 20 minutes. Using slotted spoon, transfer chicken to platter. Cover chicken with foil and keep warm. Boil liquid in skillet until reduced to sauce consistency, stirring occasionally, about 7 minutes. Pour sauce over chicken. Sprinkle with parsley. Serve immediately.
Time 25m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Wash and pat dry Chicken Breasts. Mix~ mustard, honey and sweet n low packet in a measuring cup. Poke Chicken breasts with fork to make holes for absorption of liquid mixture. Cover Chicken with half of Mustard mixture Pour remaining Mustard mixture into a regular skillet. Place chicken in skillet on med heat and cover. Flip chicken after 10 minutes then re-cover and cook for another 10 minutes until golden brown on both sides. DONE and OH MY HEAVENS ~ The whole family loved it !
