Best 4 Chicken Paillardes Mushrooms In Creamy Cognac Dijon Sauce Recipes
Indulge in the culinary delight of chicken paillarde with mushrooms, a classic French dish that combines tender chicken breasts, sautéed mushrooms, and a creamy cognac Dijon sauce. This elegant and flavorful dish is perfect for a special occasion or a romantic dinner. The chicken paillarde is made with thinly pounded chicken breasts, which are then pan-fried until golden brown and juicy. The sautéed mushrooms add a savory and earthy flavor, while the creamy cognac Dijon sauce brings a rich and tangy touch. Serve the chicken paillarde with roasted vegetables or mashed potatoes for a complete and satisfying meal. In addition to the main recipe, this article also includes variations such as chicken paillarde with lemon caper sauce and chicken paillarde with white wine sauce, providing options to suit different tastes and preferences.
Here are our top 4 tried and tested recipes!
CHICKEN & MUSHROOMS WITH CREAMY DIJON SAUCE
This is a very easy and tasty chicken dish, thanks to the wonderful creamy mustard sauce. To make the dish richer,use margarine or butter instead of the cooking spray. You can also use whipping cream instead of the fat-free half and half. You can use any type of mushroom, depending on your preference. I like baby bellas.
Provided by breezermom
Categories Chicken Breast
Time 22m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Spray skillet with cooking spray. Heat to medium heat.
- Sprinkle chicken with thyme, rosemary (optional), salt, and pepper.
- Place chicken in the preheated skillet and cook 4 minutes on each side, or until chicken is lightly browned.
- Add the chicken stock and sherry. Bring to a boil.
- Cover and reduce heat; simmer for 10 minutes.
- Add mushrooms and cook uncovered until the mushrooms are tender.
- Remove the chicken and mushrooms from the pan; keep warm.
- Add the half and half and mustard to the skillet. Whisk together to blend. Cook 1 minute or until thoroughly heated. If desired, thicken sauce with cornstarch -- be careful -- it is easy to get it too thick.
- Return the mushrooms to the skillet, and serve the sauce and mushrooms over the chicken.
Nutrition Facts : Calories 335.7, Fat 6.5, SaturatedFat 2, Cholesterol 82.8, Sodium 703.1, Carbohydrate 11.9, Fiber 1.9, Sugar 4.5, Protein 31.4
CHICKEN PAILLARDS WITH ARTICHOKES & DIJON SAUCE
Looks like a company meal but cooks up in a hurry. The page in my cookbook is well stained and scribbled having made this many times over the years. The final flavor of this dish really comes from the mustards choosen. I tend to like stronger flavors and look for a nice spicy whole-grain mustard. I often double the sauce when serving this with rice or couscous. Bon Appettit!
Provided by justcallmetoni
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the chicken breasts between 2 sheets of waxed paper and pound into 3/8 inch thickness. Make them thicker if desired, just be certain the breasts are an even thickness for cooking purposes. Season the chicken with a bit of salt and pepper.
- Heat 1 teaspoon of oil in a large non stick skillet over medium high heat. Cook chicken until the outside is golden brown in color and the breast is cooked through, about 2-3 minutes per side. Plate the cooked chicken and cover to keep warm. You can also keep it warm in a 200 degree oven.
- In the same pan used to cook the chicken, add the remaining teaspoon of oil and 1 tablespoon of the chicken broth. Cook the shallots until they are translucent but not browned.
- Mix the cornstarch with a tablespoon of the chicken broth. Add the remaining broth to the pan with the scallions. Add the constarch & broth mix to the pan and bring the liquid to a boil, stirring while the mix thickens.
- Mix in the two mustards and vinegar making sure they are well incorporated. Stir in the tarragon and artichokes. Let the sauce simmer 3 to 5 minutes until the artichokes are warmed through.
- To plate, spoon sauce over warmed paillards.
- Garnish with additional tarragon if desired.
Nutrition Facts : Calories 235.7, Fat 6.1, SaturatedFat 1.1, Cholesterol 72.6, Sodium 502.8, Carbohydrate 18.1, Fiber 10.6, Sugar 2.2, Protein 28.7
CHICKEN MUSHROOM DIJON
This is a great easy recipe for last-minute guests or a busy weeknight when you want something a little special. You may want to double the sauce and serve it over rice.
Provided by DebbyJean
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Pour milk into a wide, shallow bowl. Spread flour into a separate wide, shallow bowl. Dip each chicken breast half into milk to coat; move to the dish with the flour and press chicken into flour to coat entirely.
- Heat oil in skillet over medium-high heat. Fry chicken in hot oil until golden brown, about 3 minutes per side. Remove chicken to a plate; drain fat from the skillet and return to medium-high heat.
- Melt butter in the skillet. Saute mushrooms in hot butter until softened, about 2 minutes. Pour white wine over the mushrooms. Stir gravy, half-and-half, and mustard with the mushrooms; season with salt and pepper. Bring the liquid to a simmer and cook for 2 minutes.
- Return chicken to the skillet and cook until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 485.8 calories, Carbohydrate 19.7 g, Cholesterol 106.1 mg, Fat 29.7 g, Fiber 1 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 816.9 mg, Sugar 2.2 g
CHICKEN & MUSHROOMS DIJON
This is an easy recipe to cook when you are in a hurry and elegant enough to serve to company. I use whatever mushrooms look good to me that day! It's delicious served with rice and a fresh salad.
Provided by DebS 2
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in skillet.
- Add chicken and saute' 5 - 7 minutes
- Add mushrooms and onions and saute' 3 minutes.
- Combine broth, cornstarch and mustard.
- Pour over chicken, mushrooms and onions.
- Bring to boil and cook until sauce is thickened.
Nutrition Facts : Calories 211.4, Fat 7.7, SaturatedFat 4.1, Cholesterol 83.7, Sodium 289.5, Carbohydrate 5, Fiber 0.9, Sugar 2, Protein 29.6
Tips:
- Use boneless, skinless chicken breasts for a quick and easy preparation.
- Pound the chicken breasts to an even thickness to ensure even cooking.
- Season the chicken breasts with salt and pepper before cooking to enhance their flavor.
- Cook the chicken breasts over medium-high heat to get a nice sear on the outside while keeping the inside moist.
- Use a variety of mushrooms for a more complex flavor in the sauce.
- Sauté the mushrooms in butter until they are browned and tender.
- Deglaze the pan with cognac to add a rich flavor to the sauce.
- Add cream and Dijon mustard to the sauce to create a creamy and flavorful sauce.
- Serve the chicken paillardes with the creamy cognac Dijon sauce and your favorite sides.
Conclusion:
This recipe for chicken paillardes with mushrooms in creamy cognac Dijon sauce is a delicious and elegant dish that is perfect for a special occasion. The chicken is tender and juicy, the sauce is rich and flavorful, and the mushrooms add a touch of umami. This dish is sure to impress your guests and leave them wanting more.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
