Creamy Chicken in Dijon Mustard Sauce recipe baked in the oven. The best family lunch or dinner meal to make all in one with sides.
Creamy Chicken in Dijon Mustard Sauce
A all in one pan meal with creamy Dijon mustard with tender chicken pieces and sauce. Easy recipe idea to create with first browning the chicken and making the sauce. Then an Oven Baked Casserole dish recipe, meal for a dinner or lunch for two or small family. Add your favorite side dishes of vegetables of salads to the meal and enjoy. Cooked in a cast iron pan or pot, that goes from stove top to oven to complete the meal. Delicious food to serve for a crowd or family.
What does mustard do when cooking chicken?
The mustard in a binder for ingredients to stick to the meat when baking or cooking. It also adds flavor and tanginess.
What is special about Dijon mustard?
The unique pungency of Dijon is due to the use of brown, or black, mustard seeds, which are more bitter than yellow mustard seeds. Dijon also uses a combination of white wine and vinegar, which is unique to Dijon in the vast world of mustard.
What is Dijon cream sauce made of?
Dijon cream sauce is a simple sauce consisting of reduced heavy cream and mustard. It’s a tasty sauce with chicken, beef, pork, fish, or even alongside or on top of vegetables.
Ingredients
The ingredients for this dish would be some,
- chicken breasts or thighs. Obviously cut our the bones and if you prefer the skin as well. I prefer to keep the skin for some flavor. This is baked in an oven so cut the pieces smaller if the breast pieces are large.
- Use some mushrooms washed and sliced as well as the favorite ingredient for me is ,
- garlic. Chop up to add to the dish.
- butter olive oil
- flour
- Dijon mustard
and more ingredients for the sauce in the recipe attached.
How To
Firstly brown the chicken pieces in a cast iron pan according to the recipe attached. Place in the oven to slowly cook while you make the sauce.
The Dijon mustard sauce is included in the recipe below. This makes the chicken dish so amazingly tasty.
Sauté the onions and mushrooms and other ingredients according to the recipe. Adding the creamy mustard sauce to it. Taking the chicken pieces out of the oven and then coating them with the sauce to complete cooking in the oven.
Once this creamy chicken mushroom and mustard sauce is cooked then you can serve it with some rice and vegetables of your choice.
An amazing chicken dish to have for a family of four.
Make this for a lunch or a supper, its so delicious.
Recommendations.
(click the highlighted heading for the recipe)
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PrintCreamy Chicken in Dijon Mustard Sauce
Creamy Chicken in Dijon Mustard Sauce recipe baked in the oven. The best family lunch or dinner meal to make all in one with sides.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: 4 1x
- Category: Meals, supper or lunch, dinner
- Method: Oven Baking
Ingredients
1. 2 Tbsp butter
2. 1 Tbsp olive oil
3. 4-6 chicken breasts deboned. (or Thighs)
4. 1/2 cup of flour (for dusting)
5. 1/2 cup Dijon mustard
The Sauce
1. 1 medium onion, finely chopped
2. 1-3 cloves garlic (depending on your taste and need for protection from vampires or bad dates)
3. 1 cup mushrooms, halved and thinly sliced
4. 2 Tbsp parsley, finely chopped
5. 1 cup heavy cream
6. salt u0026 freshly ground black pepper, to taste
Instructions
- Preheat the oven to 350 F.
- Over a medium-high flame, heat butter, and oil in the skillet or cast iron pan. Meanwhile, dust the chicken with flour. When the oil is hot but not smoking, add the chicken and brown it on both sides, 3-4 minutes per side.
- Remove to the baking dish. Be sure to wash your hands thoroughly after handling raw chicken.
- After they have cooled a bit, spread the top of each piece with mustard. Put it in the oven while you make the sauce.
The Sauce
- Add onions to the same skillet and sweat them for a couple of minutes. Toss in the garlic for just another 30 seconds. Do not let them brown, or they will turn bitter.
- Add the mushrooms (and another pat of butter if needed) and sauté, occasionally stirring, until the mushrooms begin to give up their moisture.
- Reduce the heat to medium and stir in the parsley, cream, and seasonings. Taste and adjust the seasonings as necessary. You may not need much pepper because of the mustard. Allow the mixture to just heat through.
- Pull the chicken out of the oven long enough to pour the sauce evenly overall. Return it to the oven and let it bake until the chicken is cooked through and the juices run clear when pierced with a fork. This will vary with the thickness of your chicken pieces.
- Remove the dish and give the sauce one more taste. It should be heavenly, but you deserve the first taste. Add more salt only if you think it needs it.
- Finish it with a few drops of lemon juice and serve over wide noodles or rice with your favorite green vegetable on the side. yields 4 servings
Notes
- A crisp white wine, like a Sauvignon Blanc, or apropos of Dijon, ask your wine merchant for a good white Burgundy.
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