|The Artful Chicken|
|by Arnaud Linda|
"Poultry is for the cook what canvas is for the painter. It is served to us boiled, roasted, fried, hot or cold, whole or in pieces, with or witho...
Results 1 - 10 of 16 for chicken dijonnaise
Result Page: 1
Bone, skin and split chicken breasts. Flatten into ... and simmer until sauce thickens. Strain. Add spices to taste. Pour over chicken breasts. Serves 4.
Heat oven to ... aluminum foil. Arrange chicken breasts on prepared ... This is quick, easy and elegant enough for company. It always gets raves for me.
Preheat oven to ... with foil. Add chicken and brush heavily ... chicken is done and cheese is melted. Serve with rice pilaf and vegetables. 222 calories.
In shallow dish, ... and pepper. Add chicken and turn to ... sauce, until just cooked through, about 5 minutes a side.. be careful not to overcook chicken.
Sprinkle breast with ... in butter. Add chicken. Cook 15 ... over breasts. Garnish with green onion tops and serve. Best served over rice. Makes 8 servings.
Season chicken breasts with salt ... minutes and season to taste. Pour sauce on plate and set chicken breast into sauce. Tastes good with a savory rice.
Preheat oven to 350 degrees. Coat chicken with mustard and ... heat. Simmer 5-10 minutes. Season with salt and pepper. Serve chicken and pour sauce over top.
This mustard-flavored chicken is easy and ... Taste, correct seasoning and spoon sauce over the chicken. Serve hot or at room temperature. 2 to 4 portions.
Mix oil, lemon ... shallow dish. Add chicken and marinate for ... sauce, until just cooked through, about 5 minutes a side. Be careful not to over cook.
1. Coat chicken with mustard and ... and pepper. Taste, correct seasoning and spoon sauce over chicken. Serve hot or at room temperature. (2 to 4 portions)
Result Page: 1
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