Best 5 Dijon Mustard Sauce Recipes

CHICKEN BREASTS WITH FRESH TARRAGON- DIJON MUSTARD PAN SAUCE

Steps:

• If chicken breasts are quite thick, pound them with a meat mallet or other heavy object until they are about 3/4 inch thick.
• Finely chop the tarragon leaves.
• Heat olive oil over medium-high heat in a heavy frying pan just big enough to hold all the chicken without crowding. While oil heats, season chicken with salt and pepper.
• Add the chicken and sautè until chicken is cooked through and well-browned, about 10 minutes.
• Remove chicken to a plate and tent with foil to keep warm.
• Add chicken stock to pan, scraping off any browned bits, and cook until reduced by half, about 2-3 minutes.
• Whisk in mustard, tarragon, half and half (or heavy cream) and any juices from the chicken which have accumulated on the plate.
• Cook until slightly thickened, about 2 minutes more.
• Arrange the chicken breasts on a platter and drizzle the sauce over each piece of chicken.
• Garnish with a few tarragon leaves and serve immediately.

CHICKEN WITH CRANBERRY-DIJON MUSTARD SAUCE

Steps:

• Combine sauce ingredients in a small mixing bowl, stirring until blended. Set aside.
• Pound the chicken pieces to a uniform 1/2" thickness.
• In a large frying pan, heat up the oil on medium-high heat and season the chicken with salt and pepper. Cook on both sides until golden brown, approximately 10 minutes.
• Spoon the cranberry-Dijon sauce evenly over the chicken.
• Cover pan and reduce heat to simmer. Cook approximately 30 minutes or until chicken is tender and cooked through.
• Garnish chicken with fresh parsley.
• Serving suggestion: if you want, slice up the chicken and arrange on a serving platter.

PEPPER-SEARED FILET MIGNON WITH DIJON MUSTARD SAUCE

Steps:

• Season the filets with salt and press the cracked pepper into both sides. Heat the vegetable oil in a cast iron skillet over low heat. When the oil is hot but not yet smoking, raise the heat to high. Place the steaks in the hot pan and sear for 3 to 4 minutes, or until a nice crust forms. Turn and sear for 3 minutes more for medium rare. Remove the steaks to baking sheet, cover to keep warm and let rest. Pour the excess fat from the skillet and return it to the burner.
• Add shallots to the hot pan and saute for 1 minute until they are soft. Add the pilsner and scrape up any bits stuck to the bottom of the pan. Allow it to reduce for 1 minute. Add the reduced veal stock and Dijon mustard, stir and lower heat to a simmer. Simmer until the sauce coats the back of a spoon. Whisk in the butter and chives and immediately reduce the heat to low.
• Place a filet in the center of 6 warm plates. Spoon equal portions of the sauce over the top and serve immediately with a wedge of crisp potato-eggplant tart.
• Place eggplant in a nonreactive bowl. Toss with 1 teaspoon of salt and allow to sit for 20 minutes. Remove to a clean kitchen towel and tightly twist to squeeze out all moisture. Set aside.
• Heat 2 tablespoons of oil in a medium saute pan over medium heat. Add the eggplant and shallots and saute for about 6 minutes, or until very tender. Remove from heat and set aside.
• Peel potatoes. Using a hand grater or mandoline, shred potatoes into a clean kitchen towel. Tightly twist to squeeze out as much moisture as possible.
• Preheat oven to 375 degrees.
• Heat remaining 1/4 cup of oil in a 9-inch ovenproof, nonstick saute pan over medium heat. Using a spatula, evenly press half of the potatoes into the pan. Season, to taste, with salt and pepper. Spread the reserved eggplant over the top. Pat remaining potatoes evenly over the eggplant. Again, season, to taste, with salt and pepper. Cook for about 10 minutes, or until bottom is golden. Carefully turn and dab the crust with bits of butter. Cook for about 5 minutes, or until bottom begins to crisp. Place in the preheated oven and bake for 25 minutes, or until potatoes are cooked and tart is golden and crisp. Remove from oven and allow to rest for 5 minutes. Using a sharp serrated knife, cut into 6 wedges and serve immediately.

CHICKEN BREAST STUFFED WITH LEMON RICE AND MUSHROOMS AND A DIJON MUSTARD SAUCE

Steps:

• In medium saucepan, melt butter or margarine over medium heat. Add onion and mushrooms and cook for five minutes, stirring frequently. Add thyme and lemon zest and cook for 2 minutes, stirring frequently. Add lemon juice, water, rice and contents of seasoning packet and bring to a boil. Reduce heat to low boil, cover, and cook for 25 minutes. Remove from heat and let cool for 15 minutes. Mix in feta cheese. While rice is cooling, preheat oven to 375°. Grease a 9" x 13" baking pan with non-stick spray. Make a small slit in the side of each chicken breast to form a pocket. Stuff chicken with rice mixture. Use a toothpick to hold the stuffing in. Place chicken in prepared pan and season with salt and pepper. Bake for 30-35 minutes until done. About 10 minutes before chicken is done, melt butter for sauce in small saucepan over low heat. Stir in flour and cook for 3 minutes, stirring constantly. Add chicken broth and cream. Cook until thickened. Remove from heat. Stir in mustard and season with salt and pepper. Place stuffed chicken breasts on platter and pour sauce over top or serve on the side.

CHARD IN DIJON MUSTARD SAUCE

Steps:

• Heat oil in a large skillet or wok.
• Sauté the scallions and garlic for 2 minutes until softened and tender.
• Add mushrooms and cook 4-5 minutes more.
• Add chard, cover and cook over low heat for about 5 minutes or until chard is tender, but still crisp.
• Mix in mustard and heat 1-2 minutes more. Serve.