How To make Chicken with Grape Mustard Cream
1 c Sliced fresh mushrooms
2 tb Butter
2 tb Minced onion
4 Boneless, skinless chicken
-breast halves (~1 lb) 1/2 c Dry white wine
1 t Dried marjoram
1/4 ts Salt
1/4 ts Pepper
1/4 c Heavy cream
1 tb Dijon-style mustard
1 tb Flour
1 1/2 c Seedless green California
-grapes
Place mushrooms, butter and onion in an 8" square glass dish. Cover with plastic wrap. Stirring midway through cooking, microwave on high 2 minutes. Arrange chicken on top of mushroom mixture. Add wine, marjoram, salt and pepper. Re-cover and microwave on high 5-6 minutes, or until chicken is no longer pink. Combine cream, mustard and flour in a 2-cup glass measure. Drain liquid from chicken into it; re-cover chicken and set aside. Stirring after each minute, microwave on high 3-4 minutes, or until mixture thickens and bubbles. Stir grapes into sauce and microwave on high 1-2 minutes, or until grapes are heated through. Slice chicken crosswise and serve on warm plates topped with sauce.
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How to Make White Wine & Mustard Sauce Coq Au Vin
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The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible
Let's Cook: Fig Mustard Glazed Chicken Breasts | WW Freestyle
Tonight we're making a new dish I found in an old Weight Watchers cookbook. It turned out delicious.
Fig Mustard Glazed Chicken Breasts
4 boneless skinless chicken breasts
1/2 cup fig preserves
2 Tbls stone ground mustard
2 Tbls water
Spray large pan with oil and brown chicken on both sides. In the meantime mix the glaze ingredients until smooth. Brush each piece evenly with the glaze. You can just pour the rest over the chicken. Reduce heat, cover and cook until chicken is done. This will depend on the size of your breasts. Then remove lid and bring to a boil. Cook until juices return to a glaze consistency and spoon over the chicken.
Next time I will make it with thin cut chicken breasts to have a higher ratio of sauce to chicken because it's that good.
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BEST CHICKEN SALAD RECIPE | easy & healthy
Chicken salad is a classic salad recipe with diced chicken, creamy mayonnaise, crisp celery, green onion, sweet grapes, and fresh herbs. But there's a little something extra in my version that makes it the ultimate chicken salad - tarragon!
This recipe is easy, healthy, bright, flavorful, and will make any summer meal a breeze. Give it a try!
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BLACK PEPPER SAUCE / PEPPERCORN RECIPE
Perfect for your steak, grilled chicken,mash potato. This can be made without alcohol if you prefer. made with black peppercorn and its really easy to make.
ingredients;
2 tbsp butter
3 tbsp black pepper
1 tbsp tomato paste
1/4 cup cream
3 cup beef stock
1 tbsp cornstarch dissolve in water
minced garlic
minced onion
tsp of salt
enjoy your meal guys!
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EGG CHIPS➡️
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Chicken Handi Recipe | Dhaba Style | बनाइए ढाबे जैसी धमाकेदार चिकन हांडी | Chef Sanjyot Keer
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Full written recipe for Chicken handi
Prep time:15-20 minutes
Cooking time: 45-50 minutes
Serves: 3-4 people
For marinating the chicken:
Ingredients:
CHICKEN | चिकन 750 GRAMS - 1 KG (CURRY CUT)
SALT | नमक TO TASTE
LEMON JUICE | नींबू का रस 1 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर A PINCH
CURD | दही 1/2 CUP (WHISKED)
Method:
Add all the ingredients in a mixing bowl, and mix well, further add the chicken and marinate well.
Let it marinate until you prepare the gravy for chicken handi.
For base gravy:
Ingredients:
OIL | तेल 2-3 TBSP
CUMIN SEEDS | जीरा 1 TSP
ONION | प्याज़ 6-7 MEDIUM SIZED (SLICED)
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन हरी मिर्च पेस्ट 4 TBSP
CORIANDER STALKS | हरे धनिए कि डंटल 1 TBSP (CHOPPED)
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 2 TBSP
CUMIN POWDER | जीरा पाउडर 1 TSP
GARAM MASLA | गरम मसाला 1 TSP
TOMATOES | टमाटर 4-5 MEDIUM SIZED (CHOPPED)
SALT | नमक TO TASTE
HOT WATER | गरम पानी AS REQUIRED
Method:
Set a handi on high flame & let it heat nicely, then add oil, cumin seeds & onions, stir & cook on medium high flame until they turn golden brown, this process will take about 7-8 minutes.
Once the onions have turned golden brown add ginger garlic chilli paste & cook for 2-3 minutes.
Now lower the flame & add all the powdered spices, stir & immediately add hot water to prevent the powdered spices from burning, cook the masala until the oil separates.
Further add tomatoes, salt & coriander stalks, stir well & cover the handi with a lid, you will have to cook the gravy for at least 10-15 minutes until the tomatoes are fully cooked, keep stirring the gravy at regular intervals & add hot water to adjust the consistency if the gravy gets too dry.
Once the tomatoes have cooked, switch off the flame & let it cool down completely.
After the gravy has cooled down, add it to a mixer grinder & grind it into a fine paste.
Your base gravy for chicken handi is ready.
For final gravy:
Ingredients:
OIL | तेल 1-2 TBSP
GHEE | घी 1-2 TBSP
WHOLE SPICES
CUMIN SEEDS | साबुत जीरा 1 TSP
BLACK CARDAMOM | बडी इलायची 1 NOS.
GREEN CARDAMOM | हरी इलायची 2-3 NOS.
CINNAMON | डालचिनी 1 INCH
BLACK PEPPER CORNS | काली मिर्च 3-4 NOS.
BAY LEAF | तेज पत्ता 1 NOS.
ONION | pyaaz 1 MEDIUM SIZED (CHOPPED)
GINGER GARLIC PASTE | अदरक लेहसुन कि पेस्ट 1 TBSP (COARSELY GRIND)
GREEN CHILLIES | हरी मिर्च 2-3 NOS. (SLIT)
KASHMIR RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
GINGER | अदरक 1 INCH JULIENNE
GREEN CHILLI | हरी मिर्च 1 NOS. (SLIT)
GARAM MASALA | गरम मसाला 1 TSP
KASURI METHI | कसूरी मेथी A PINCH
FRESH CORIANDER | हरा धनिया BIG HANDFUL
Method:
To make the final gravy you can either use an earthen pot or a normal handi, add oil & ghee to the handi, swirl & coat the base well with the oil, let the oil heat nicely.
Further add all the whole spices along with onion, ginger garlic paste & green chillies, stir well & cook for 3-4 minutes until the onions turn golden brown.
Once the onions have turned golden brown lower the flame & kashmiri red chilli powder, stir & add the marinated chicken, mix everything well & cook on high flame for 3-4 minutes until its outer layer gets cooked.
Now add the base gravy & mix everything well, cook the gravy until it comes to a boil.
One the gravy comes to a boil cover the handi with a lid & seal it using dough, pierce a skewer into the seal & make a hole in for the excess steam to escape.
Now cook on very low flame for 25 minutes, switch off the flame once you have cooked the chicken for 25 minutes & let it rest for 5-7 minutes so that its steam settles down.
Cut through the seal & open the lid & turn the flame back onto medium high & add the remaining ingredients, taste for salt after stirring everything well & adjust accordingly.
Your chicken handi is ready.
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