Best 12 Chicken With Basil Mustard Sauce Recipes

CHICKEN WITH MUSTARD SAUCE

Steps:

• In a large resealable plastic bag, combine the flour, marjoram, thyme and pepper; set aside 1 tablespoon flour mixture. Add chicken to the bag, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm. Stir wine or broth into the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until reduced by half. Stir in the broth, mustard and lemon zest. , Place reserved flour mixture in a small bowl; stir in milk until smooth. Stir into broth mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Return chicken to skillet; cook for 5 minutes or until heated through.

CHICKEN WITH HERB SAUCE

Steps:

• Place the chicken breasts between two sheets of waxed paper; flatten evenly with a mallet. Sprinkle both sides with salt and pepper. In a large skillet, heat 1 tablespoon each of butter and oil; brown chicken over medium-high heat for about 6 minutes on each side or until juices run clear. Remove and keep warm., Stir broth, chives, parsley, lime juice, basil, mustard and remaining butter and oil into drippings; cook and stir until butter is melted. Serve over chicken.

CHICKEN WITH MUSTARD SAUCE (CREAMY & DELICIOUS!)

Steps:

• Preheat oven to 400ºF.
• Trim chicken and sprinkle both sides with salt and pepper.
• Add oil to a large oven safe skillet over medium heat. When oil is hot, place chicken in skillet. Cook for 3-4 minutes or until golden brown and it removes easily from the pan (it shouldn't stick). Flip each piece over and cook for another 3-4 minutes.
• Place the pan in the oven and bake for 10 minutes or until the internal temperature of the chicken breasts reaches 165ºF when checked with an instant-read thermometer in the thickest portion of the meat.
• Remove chicken from the pan and place it on a plate. Cover with foil.
• Return pan to burner over medium heat.
• Add shallots and cook for 3-4 minutes or until softened. Add rosemary and garlic and cook, stirring constantly, for 1 minute or until garlic is fragrant. Stir in flour and cook for 1 minute, stirring constantly.
• Whisk or stir in wine while scraping all the brown bits off the bottom of the pan. Continue to cook for 1-2 minutes or until slightly reduced.
• Add mustard while whisking, and then add chicken broth while whisking.
• Cook for 5-6 minutes or until thickened slightly. Whisk in cream and cook for 5 minutes, stirring frequently, or until thickened. Return chicken to pan to coat in sauce (or drizzle sauce over chicken) and serve immediately, garnished with fresh parsley or chives if desired.

CHICKEN WITH BASIL-MUSTARD SAUCE

Steps:

• 1. Stir together flour, salt and pepper in shallow bowl. 2. Lightly dredge chicken breast in flour mixture; reserve remaining flour. 3. In a bowl, combine 1 C. broth, the wine, and mustard; set aside. 4. Heat 1 T. oil in large skillet over high heat until hot but not smoking. Add Chx breasts; reduce heat to medium-high, saute chx until light golden, about 2 minutes per side. Transfer Chx to a plate. 5. Put remaining tablespoon of oil into skillet. Add shallots and cook over med. heat, until beginning to brown, about 30 seconds. Stir in reserve flour and cook 30 seconds. Pour in wine mixture and bring to a boil over high heat. Return chx to skillet with any juices that have accumulated on plate. Reduce heat to medium, cover and cook 2 minutes per side or until chicken is just done. If sauce is too thick, whisk in remaining 1/4 c. broth. Add in basil. Divide among 4 plates. Serve with crusty Italian bread if desired.

GRILLED CHICKEN WITH BASIL DRESSING

Steps:

• Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resealable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.
• Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.
• Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve.

BASIL ROASTED CHICKEN WITH GARLIC SAUCE

Steps:

• Preheat the oven to 350 degrees.
• Remove the fat, neck, liver and gizzards from the body cavity, then rinse and pat the chicken dry.
• Gently separate the skin from the flesh, running your fingers from the front to the back of the chicken and along the leg and thigh, being careful not to rip the skin or detach it from the bird.
• Mix the butter, chopped basil, parsley, salt and pepper together in a small bowl.
• Rub half of the butter mixture under the loosened skin and then tuck 1/2 of the whole basil leaves under the skin; be sure to get it under the skin around the leg and thigh.
• Put 4 of the garlic cloves into the body cavity of the chicken and scatter the rest in the roasting pan.
• Add the lemon juice and stock.
• Place the chicken, breast-side up, on top of the garlic and stock.
• Roast in the oven, basting occasionally with the pan juices for 1 hour, or until the juices run clear when the thickest part of the thigh is pierced.
• Transfer the chicken to a heated platter and tent with foil to keep warm.
• Pour the juices with the garlic cloves into a blender and puree the mixture.
• (The garlic skins will remain whole.) Strain the puree through a sieve into a medium-sized saucepan, pressing on the garlic skins with the back of a spoon.
• Bring the liquid to a simmer over medium heat, stirring occasionally, about 3 minutes, and add salt and pepper to taste.
• Carve the chicken and serve drizzled with the sauce and garnished with fresh basil leaves.

GRILLED CHICKEN WITH MUSTARD SAUCE

Steps:

• To make Basil Butter: In small saucepan, melt the butter or margarine over low heat. Stir in 1 teaspoon garlic powder, the basil, and the 3/4 teaspoon onion powder. Set aside.
• To make the Mustard Sauce: Stir together all ingredients in a small bowl. Refrigerate sauce until you are ready to serve.
• To prepare the chicken: Trim any fat, rinse and pat dry. Place each breast between two pieces of plastic wrap. Working from the center to the outer edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap.
• Grill the chicken for 10 to 12 minutes or until the chicken is tender and no longer pink. Halfway through the grilling, turn the chicken over and generously brush each with the Basil Butter Sauce. Serve the chicken with the mustard sauce.
• I have always served the Mustard Sauce cold, however, it can be served warm. After mixing, place it in a small sauce pan and cook and stir until heated through. Keep warm until serving.
• I uaually double the sauce recipe to have extra on hand. It is excellent on ham and roast beef as well.

CHICKEN & BASIL ROLL-UPS WITH MUSTARD SAUCE

Steps:

• First make your sauce and set aside at room-temp while the chicken is cooking.
• Pre-heat the oven to 400 degrees.
• Mix chopped basil and garlic and place 1 tablespoon on each chicken breast.
• In shallow bowl mix yogurt& mustard.
• In dish mix bread crumbs& cheese.
• Roll-up chicken to enclose basil& secure with tooth-pic.
• Dip in yogurt then bread/cheese mixture.
• Place on sprayed baking dish and drizzle with melted butter.
• Bake for 30 minutes and serve with a dollop of sauce.

CHICKEN IN MUSTARD SAUCE

Steps:

• Sprinkle the meat with the salt and pepper.
• Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one-and-a-half minutes on each side.
• Mix in the onion and continue cooking for one minute.
• Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.
• Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for five minutes.
• Remove the meat to a serving platter and keep warm.
• Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.
• Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.
• Serve the chicken with the sauce.

CHICKEN WITH BASIL AND MUSTARD SAUCE

Steps:

• Stir flour, salt and pepper together. Dredge chicken in this mixture and set aside.
• In a bowl, add broth, wine and dijon mustard.
• In a pan, heat olive oil and fry chicken for 2 minutes per side. Remove and set aside.
• Heat more oil in the pan and fry shallots for 30 seconds. Add in your wine/broth/mustard mix and bring to a boil.
• Add chicken in and cook another 2 mins per side.
• Serve with crusty bread.

BASIL MUSTARD SAUCE

Steps:

• Blend all ingredients in food processor or blender till smooth.

BASIL AND PROSCIUTTO CHICKEN

Steps:

• Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 6 minutes. Turn chicken; brush with mustard and top with prosciutto. Cook 6 to 8 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Sprinkle cheese over chicken. Cook about 2 minutes or until cheese is melted. Garnish with basil.