The Boomer Babe Cooks Chicken Cutlets with Curry Cream Sauce and White Grapes
This video contains both information for preparing chicken cutlets for cooking (i.e., Anger Management Chicken), plus a delicious recipe for chicken cutlets with curry cream sauce and white grapes ...
BEST CHICKEN SALAD with GRAPES AND PECANS How to make / Step by Step ❤
This chicken salad is amazing, the combination of grapes with pecans, mixed in with a creamy mixture of mayonnaise, dijon mustard and honey go so beautiful with the perfectly juicy chicken. It's so easy to make and always ready to go, you pack it up and take it to work or school and it'll never let you down.
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BIGSUNNY 9 inch buffet tongs
2 pack stainless steel food serving tongs (affiliate)
INGREDIENTS
3 Med/Lrg Boneless chicken breasts
3 celery ribs (diced)
3 green onions
1/2 C. dried cranberries
1/2 C. roasted pecan halves
1 heaping Cup red seedless grapes (cut in 4)
1 C. mayonnaise
2 Tbsp cream cheese (room temperature)
1 Tbsp dijon mustard
1 Tbsp honey
zest of 1/2 lemon
juice of 1/2 lemon
1/2 tsp pepper
1/2 tsp salt
1/4 tsp garlic powder
croissants
potato chips optional
ROASTED PECANS
1 tbls melted butter
1/2 C. pecan halves
pinch of salt
TO BOIL CHICKEN
3 chicken breasts
1 celery rib
small piece onion
1/3 tsp peppercorns
1 tsp salt
■ This recipe contains nuts, do not serve to anyone allergic to nuts, and don't eat this chicken salad if allergic to nuts or any other ingredient in this recipe.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Wildtree Make Fresh Chicken Breast with Creamy Mustard Sauce
Delicious and easy dinner made with organic seasonings. You can actually pronounce and recognize every ingredient. Seared chicken breast smothered in a fabulous creamy mustard sauce served with a side of veggie hash.
You will want to cook them daily! Chicken legs in wine, into the pan!
You will want to cook them daily! Chicken legs in wine, into the pan!
Ingredients:
chicken legs - 6 pieces
butter - 70 g (2.47 oz)
salt - 5 g (0.18 oz)
onion - 3 pieces
mushrooms - 100 g (3.5 oz)
spinach - 100 g (3.5 oz)
bay leaves - 3 pieces
mustard - 50 g (1.76 oz)
sweet cooking cream - 100 ml (3.4 fl oz)
white wine - 100 ml (3.4 fl oz)
garlic - 2 cloves
Cook over low fire for 25 min
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I cook almost every day! Chicken thighs and potatoes. Like it very much.
These Chicken Thighs with Potatoes are nothing like the recipes you've tried before. In 1 hour you will have a very tasty dish ready for lunch or dinner.
???? Ingredients for this recipe: ????
1. Chicken thighs - 5 pieces
2. Salt, pepper.
3. Potato - 5 pcs
4. Carrots - 2 pcs
5. Garlic - 3pcs
6. Bow - 1 pc.
7. Parsley - a small bunch
8. Butter - 50 gr
9. Honey - 80 gr
10. Sweet chili sauce - 80 gr
11. Soy sauce - 50 ml
12. Mustard - 1 spoon
Cooking process: ????
- Sprinkle thighs with salt and pepper
- Cut large potatoes
- Coarsely chop carrots
- Fry the chicken thighs in a frying pan in butter on each side for 5 minutes.
- Finely chop the onion, garlic and parsley.
- Remove the thighs from the pan and put the potatoes, carrots, onions, garlic and parsley into the remaining oil.
- Fry 10 minutes
- In the meantime, in another pan, mix honey, sweet chili sauce, soy sauce and mustard.
- Place potatoes in a baking dish. Put the chicken thighs on top and pour over the honey sauce.
- Bake in the oven for 40 minutes at 180 degrees
The dish is ready. Enjoy your meal! Enjoy this delicious treat.
❤️ If you liked the video, subscribe to my channel. Your likes and comments will help me a lot. Thank you very much????
#chickenthighs #recipe #homechef
CHICKEN WITH MUSTARD CREAM SAUCE, Chicken Recipes, Chicken Dinner Recipes, Creamy Chicken, Dinner
Chicken with Mustard Cream Sauce, Chicken Recipes, Chicken Dinner Recipes, Creamy Chicken, Dinner.
PRINT THE RECIPE HERE:
INGREDIENTS:
1.5 lbs Chicken Breast, sliced thin
2 tbsp cooking oil (any oil you chose, I use grapeseed)
Salt and Pepper to taste
1 cup Chicken broth
1/2 cup Heavy cream
2 tbsp Dijon Mustard
1 tsp Italian Seasoning
INSTRUCTIONS:
1. Add the oil to a large skillet over medium-high heat.
2. Add the chicken to the pan and season with salt and pepper.
3. Cook the chicken all the way through, turning once. Cooking times will vary depending on the thickness of your chicken. Mine were thin, about 6-7 minutes per side. 10-12 for thick pieces.
4. Once the chicken is done, transfer the chicken to a plate and keep warm.
5. Put the garlic and broth into the pan and whisk for 1-2 minutes.
6. Whisk in the cream, mustard, and Italian seasoning. Cook and stir for 2 minutes. Turn it off as soon as it simmers.
7. Pour the sauce over the chicken and serve.
HERE IS THE LINK FOR THE LE CREUSET BRAISER I USED IN THE VIDEO: