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Chicken fillets with mustard sauce

Chicken fillets with mustard sauce

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Peel a squash, grate it and mix it with the finely chopped green onion (I used potted onions!), Tomatoes, mustard, olive oil, chilli oil and pepper, mixing well until the ingredients are smooth.

Put the meat in a heat-resistant dish, grease it with the sauce obtained, put it to cook in the preheated oven for approx. 40 minutes on a suitable heat, uncovered, turning a few times and greasing the marinade from time to time. Serve as such or with baked potatoes and seasonal salad.

Good appetite!

Russian chicken fillets

A chicken recipe that children really like

  • Ascen Jiménez
  • Cuisine: Spanish
  • Recipe type: meat
  • Calories: 600
  • Gates: 4
  • Cooking time: 25M
  • Total time: 25M


  • Garlic cloves 1
  • 50 g of onion in pieces
  • 100 g of bread in pieces
  • 500 g chicken breast in pieces
  • 2 teaspoons Dijon mustard
  • 15 g soy sauce
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • Flour
  • 1 Egg
  • Frying oil


Put the garlic and onion in the glass. programmer 5 seconds, speed 7. We lower what is left on the walls to the bottom of the glass.

Add the bread and program 5 seconds, speed 5.

Add the chicken, mustard, soy sauce, paprika, salt and pepper. programmer 10 seconds, speed 5.

We put the egg on a plate and beat it. We put some flour in another plate.

With our hands we take portions of minced meat and form balls, we will make them of the size we are interested in.

We lightly crush each portion with our hands and pass them first through the flour and then through the beaten egg.

Method of preparation

Chicken wrapped in puff pastry with mustard sauce

Wash the chicken breast, cut it in half and put it to dry on a napkin. Garlic, parsley

Chicken breast with honey and mustard in white sauce

Wash the chicken breast, cut it into strips, then season with salt and pepper. Put the butter in a pan

Chicken fillets with mustard sauce - Recipes

Recipe from:


  • 600 grams of chicken legs, salted and peppered
  • 3 teaspoons olive oil
  • 1 finely chopped small onion (about half a bowl)
  • 1 half bowl of cherry tomatoes, or as desired
  • 230 grams (about 1/2 cup) of artichoke that has been previously thawed and drained
  • Lemon juice (about a teaspoon)
  • Salt and freshly ground pepper
  • 1 half cup of white wine
  • 1 half cup of strained chicken soup
  • 1/4 cup sour cream
  • 2 teaspoons Dijon mustard
  • Chopped parsley or thyme


  • In a large skillet, place the chicken pieces in olive oil over high heat for about 2-3 minutes on each side (no need to fry at all). Take the pan off the heat, turn the heat to medium and add the onion. Fry for a minute or two.
  • Add tomatoes, artichokes, lemon juice and pepper. Fry for another 2-3 minutes.
  • Add the wine and chicken soup, then reduce the heat to low and cover the pan. Fry for another 8-10 minutes.
  • While frying over low heat, combine the cream and mustard. Take the pan off the heat, and then mix everything in the creamy cream and mustard sauce.

* Add Kangen ® Water instead of white wine and chicken soup.

Nadia Lanero - Maloli Arbaizar - Glòria Escorihuela

Enagic® international distributor
+34 605070820 - +34 609055913 - +34 655849591

Delicious chicken in the oven, with honey and mustard sauce! A perfect delight for any occasion!

We present you a recipe for delicious baked chicken, in honey and mustard sauce. This is a very appetizing dish, which can be served both hot as a main course and cold as a snack. If you are waiting for guests, you can prepare the meat in advance, then just put it in the oven. The chicken is so tender, juicy and tasty that it is only good to be served at the holiday table.


-1 tablespoon mustard seeds


1. Wash the chicken legs and dry them a little on a paper towel. Remove the skin. Place the meat in a baking dish.

2. In a bowl, mix the honey with the soy sauce, vegetable oil and both types of mustard. Pour the resulting mixture into the baking dish.

3. Sprinkle the meat with a little ground black pepper and cover with aluminum foil. Let the meat marinate for 1.5-2 hours.

4. Bake in a preheated oven at 180 ° C for 30 minutes.

5. Remove the aluminum foil and return the chicken to the oven for another 30 minutes. Periodically pour a little sauce over the meat.

Chicken with soy sauce and mustard

Superb recipe, thank you! : D
As a personal preference, I added a little more soy sauce. The one I bought: seems much better than the one in stores, which sometimes doesn't seem to have any a taste. I keep growing :)

Why should the casserole be refrigerated? 4-5 potatoes are cleaned in 5 minutes. What the hell is going on in the fridge during this time? Then "Put the steak in the oven". Which steak brother? The steak is a finished, final dish, tell him how you want it. Aaaa, maybe the steak was done while it was in the fridge! Well, if so, why put it in the oven? Give us the address of the company that has such refrigerators! So we put the raw meat in the fridge and after 5 minutes we take out the steak! Does the refrigerator have to have ventilation? Or it works without me, because I have an old, Russian Fram. Poor logic and the Romanian language!

You ruined all its charm with the eternal potato garnish! Leave the damn potatoes because there is also rice, a mixture of vegetables or some vegetables as such, for example, cauliflower, green beans, mushrooms, broccoli, spinach, etc.

"Now is the time to get out of the kitchen" You're right, but to get out forever!

Chicken with citrus

Chicken with orange and chicken with lemon are popular dishes, but many people find it difficult to prepare. Nothing can be further from the truth. You can enjoy chicken with citrus very easily. And, in addition, you can buy the ingredients you need from any local grocery store. In addition, the end result will be a nutritious and delicious dish with a special note. Your home will be filled with a delicious aroma as you cook.

So don't miss these three chicken citrus recipes, including lemons and oranges. Combining these fruits with other ingredients, such as honey or mustard, you will create fragrant dishes that will delight any taste. The whole family will lick their fingers!

Chicken Legs with Mustard Sauce

Recipe of chicken legs with mustard sauce is a simple and very tasty recipe, extremely easy to prepare! The recipe for chicken legs tender wrapped in a fine mustard sauce and sour cream. We serve these chicken legs with mustard sauce with a garnish of rice, natural potatoes or mashed potatoes and a lettuce. To soften the chicken legs, prepare a simple marinade of hot mustard, olive oil, peel and lemon and parsley juice. Leave the thighs in the marinade for at least an hour in the fridge or prepare them the night before and leave them in the fridge overnight.

Chicken legs are economical, easy to cook and we can prepare wonderful recipes such as chicken legs with beer and vegetables or baked chicken legs with vegetables.

Pan-fried chicken legs with wine sauce & # 8211 simple and quick recipe for pan-fried chicken & # 8211 legs with crispy skin and tender and juicy meat, cooked in a pan.

When it comes to fast food with meat, the thought often runs away from chicken recipes, and the thighs are preferred because they are tastier. There are hundreds of recipes with chicken, and on my blog you will find a huge collection, if click on this link. From stew recipes, ciulama, stew, whole chicken in the pot, in the legs in the oven, breaded, blue cord, Kiev chicken, soups and broths and rolls and many, many other ideas you will find in that post, so you have where to get inspiration.

There is nothing simpler than cooking chicken legs in a pan. Everyone loves chicken.

In a short time you can put on the table beautifully browned, flavorful and tasty pieces of meat, accompanied by an extraordinarily good sauce, cooked at the same time as the thighs.

Chicken is easy and quick to cook. You can find most chicken recipes prepared in the oven, but those prepared in the pan, on the stove, are faster and are just as tasty. This way you get crispy skin. If you do not like the skin, you can remove it only after the thighs have been cooked, and the tender meat under it will be cooked perfectly, because the fat under the skin is important in the cooking process.

Cooking times may vary depending on the size of the thighs you are going to fry. Take my directions as a guide. Adjust the recipe according to the size of the thighs you will cook.

To get the best thighs in the pan I recommend using thighs with bone and skin. The skin helps to fry with the fat that hides under it, and the bone is a good conductor of heat, while helping to maintain moisture (which makes the meat juicy).

You can marinate the chicken legs beforehand, but this is not mandatory. But you will do it if you have country chicken, with stronger meat, so you can leave your thighs overnight in yogurt with honey, paprika and garlic. The next day you wash them, dry them and cook them according to the recipe below.

Clean the down and tulle skin very well and make sure that they are dry when seasoning them with salt and pepper. For crunchy skin it is mandatory that it is perfectly dry.

You need to take the meat out of the fridge at least 30 to 60 minutes before cooking. It is recommended not to be subjected to a thermal shock.

Pan-fried chicken legs they are made faster than in the oven. In addition, they do not heat the kitchen too much. The garnish we chose for these chicken legs with wine sauce was a creamy mashed potato, but you can use peasant potatoes or any recipe for potatoes you like, sauteed vegetables, but it also goes with rice.

I now leave the list of ingredients and how to prepare chicken legs in a pan with wine sauce.


4 pcs. chicken thighs & # 8211 upper & # 8211 medium to large

I heated the oil in a pan, then I put the spiced chicken legs. I rubbed the spices on the skin a little with my fingers. The oil will be a little above the bottom of the pan, there is no need to fry them in an oil bath.

I was saying that the oil should be hot, but not too hard. Test with the tail of a wooden spoon. If it makes air bubbles around it you can put your thighs in the pan.

I rotated my thighs carefully so that the oil would not jump on me. I cooked until they were nicely browned on both sides and were well cooked. If the meat leaves a lot of water, cover the pan with a perforated sieve through which air enters, it is not yet time to be suppressed, they need air for proper frying.

When the chicken legs were browned, I threw away some of the oil, about half the amount, then I added the garlic cloves cut in half, the thyme sprig and let them cook for a few seconds. You can also put half a julienned onion, but in this case you have to strain the sauce.

When the garlic started to smell good, without it turning golden, I added wine and water. I put the lid on and let the heat simmer for 10 minutes. If you have large to very large thighs, leave them for 15 minutes.

So simple and so good!

Leave the chicken without a lid while you put the garnish on the plates, so that the meat rests 5 minutes after it has been cooked.

I hope I convinced you to try them too.

Chicken breast and mustard sauce

Cooking chicken breast can be difficult because it is a pretty bland meat. This recipe for chicken breast with mustard sauce gives a special taste to the chicken breast and does not let it become too dry. Chicken breast with mustard sauce can be served with boiled potatoes.

Ingredients for chicken breast with mustard sauce:

4 skinless chicken breasts
sea ​​salt
freshly ground black pepper
2 egg whites
4 tablespoons cornstarch
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
1 teaspoon dried mustard
1 tablespoon grated horseradish
1/2 cup sour cream
1 cup chicken soup
3 tablespoons melted butter
1 teaspoon thyme leaves
2 tablespoons chopped chives

6 steps to prepare chicken breast with mustard sauce:

1. The chicken breast is cut to a uniform size, shape and thickness, about 1.3 centimeters thick. Season generously with salt and freshly ground black pepper on both sides.

2. In a large bowl, mix the egg whites until foamy, add the cornstarch and mix well. Add the sliced ​​chicken breast and cover well with the cornstarch mixture, then cover with cling film and marinate for 30 minutes. The chicken can be marinated for several hours, if you have time.

3. Meanwhile, in a small bowl, mix together the Dijon mustard, the mustard whole grains, the dried mustard, the grated horseradish and the cream and set aside.

4. Put the butter in a pan over medium heat. Put the chicken breast in the pan, leaving it for 30 seconds to lightly brown. Remove the chicken breast on paper towels. Discard the remaining butter and wipe the pan.

5. Add the mustard and cream to the pan, along with the chicken soup. Stir together to make a thin sauce and simmer. Put the chicken back in the pan and boil the composition for 1 minute, cover with a lid and let it boil for another 2 minutes.

6. Turn off the heat and leave covered for another 1-2 minutes or until the meat is firm to the touch. Put the chicken breast on a plate, bring the sauce to a boil, add the chopped thyme and leave it on the fire until it drops and thickens. Pour the sauce over the chicken, sprinkle with finely chopped chives and serve.


  1. Amarii

    Five odds

  2. Hargrove

    You are not right. I am assured.

  3. Grogul

    And what will we stop at?

  4. Neleus

    Curious topic

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