et aside.
Dredge the chicken pieces with flour, shaking off
>Recipe below.
https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken
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.
Season chicken breasts with salt and pepper.<
allet or rolling pin, pound chicken in resealable plastic bag to
Sprinkle the chicken breasts with the onion powder,
In a small bowl, blend Dijon mustard and honey. Mix in the
Pat chicken breasts dry with paper towels;
Saute chicken in 3 tablespoons butter until tender.
Remove from skillet.
Stir flour into skillet drippings.
Add 1 cup chicken broth and the light cream.
Cook over medium heat, stirring, until sauce thickens.
Stir in the Dijon mustard.
Add chicken; heat over low to medium heat for 10 minutes.
Serve with rice or noodles.
eat for pasta.
Cut chicken breasts into thin slices, then
salt, and pepper. Place cubed chicken in the bag, and shake
Bake chicken breasts or other chicken pieces, basted with 1 stick butter until done.
Saute mushrooms and onion in butter until tender.
Add drippings from chicken, cream of chicken soup, sour cream, Dijon mustard, salt and pepper to taste.
Cook one package wide egg noodles and add 1 package frozen peas, which have been cooked according to package directions.
Place in serving dish.
Top with chicken and cover with sauce.
Reheat, if necessary.
Pound and lightly flour chicken tenderloins.
Saute in butter. In a large skillet, melt butter.
Add white wine, Dijon mustard and heavy cream.
Mix with whip or whisk.
Bring to a boil. Reduce heat and simmer until sauce thickens.
Place chicken over rice, noodles or pasta.
Cover with Dijon sauce.
Garnish with parsley flakes.
Skin and bone chicken breasts and pound to about 1/4-inch thickness.
In a small bowl, combine melted butter and Dijon mustard.
In a separate dish, combine bread crumbs and grated cheese.
Completely coat each chicken breast in mustard mixture and then coat with bread crumb mixture.
Place on an ungreased baking sheet.
Bake at 350\u00b0 for 20 minutes or until golden brown.
thyme, salt cayenne and dry mustard.
Whirl in parsley.
Heat oil in 12\" skillet over medium high heat.
Add chicken and cook for 10 minutes or until well browned on all sides.
Remove chicken and set aside.
Increase heat to high. Stir in chicken broth, wine, Dijon mustard, lemon juice, garlic, rosemary, thyme.
Heat to a boil and let cook five minutes.
Return chicken to the skillet and reduce heat to low. Cover and cook for 10 minutes until chicken is cooked through.
Mix bouillon in hot water and set aside.
Saute chicken breasts in 2 tablespoons melted butter until golden brown.
Remove chicken from pan and sprinkle flour into drippings and stir.
Add chicken bouillon to flour and stir until thickened.
Add milk; stir, then add Dijon mustard.
When sauce is bubbling, return chicken to pan and cover for 5 minutes.
Serve with rice.
Sprinkle chicken with salt and pepper.
Place in frying pan with butter over medium heat.
Cook for 20 minutes, turning halfway through.
Remove to a plate.
Add chicken broth to pan juices to make 1 cup chicken broth.
Stir together light cream and flour; add to broth.
Cook and stir until thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Stir in Dijon mustard.
Spoon some sauce over chicken; pass remainder.
Prepare fresh bread crumbs by processing French bread in food processor, using steel blade.
(Dry packaged bread crumbs will not work.)
Sprinkle chicken with salt.
Slather chicken liberally with Dijon mustard.
Dip chicken into fresh bread crumbs.
Place chicken into a baking dish oiled with olive oil.
Melt butter and drizzle over the chicken.
Bake, uncovered, at 350\u00b0 for 45 to 60 minutes.
Serves 4 to 6.
Cut chicken in serving size pieces. Brown chicken in a little olive oil.
Add Dijon mustard and a little lemon juice to chicken and simmer for about 3 to 5 minutes.