Great recipes and tips for the whole family
CHICKEN WITH CREAMY DIJON HERB SAUCE
1/2 cup chicken broth
6 tbsp. FRENCH'S® Dijon Mustard
1/3 cup cream cheese spread, softened
1 tbsp. minced herbs (parsley, basil or chives)
1 tbsp. oil
4 (6 oz.) boneless skinless chicken breasts
1 tsp. minced garlic
MIX broth, mustard, cream cheese and herbs until well blended; set aside.
COOK chicken in hot oil in nonstick skillet until browned on both sides, about 15 min.
STIR in mustard sauce and garlic. Simmer over medium heat 3 to 5 min. until sauce thickens slightly and flavors are blended.
|Serving Size||1 breast|
Tips from French's
Tip: Substitute 2 tbsp. prepared pesto sauce for the herbs.
Oven Bake: Mix sauce ingredients. Pour over chicken in greased baking dish. Bake at 375 °F for 30 min. until cooked through.
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reviewed by: sherryn77 | Jan, 24, 2012
This recipe was great with a few alterations. I used half of the mustard that the recipe called for, added parmesan cheese, and baked my chicken in the sauce at 400 for 20 mins. The flavor was amazing and the chicken was very tender. This will be a regular in my house!
reviewed by: bethed | Nov, 13, 2011
This was way to mustardy. I think the recipe is wrong. 6 tablespoons of mustard is a lot. I read the reviews about it being to mustardy so I made it with 4 tablespoons and it was still to strong. If (and I don't think I will) ever make it again I would use 4 teaspoons.
reviewed by: jjbellcour | Sep, 30, 2011
Made this for the first time last night. My husband and I loved it!! I enjoy cooking, so I use recipes more to guide me in flavor directions. I don't measure my ingredients just eyeball everything, it turned out terrific!! I used that new cooking creme cheese sauce in it and it thickened up just fine.
reviewed by: drdale33 | Sep, 22, 2011
So delicious! I used cream cheese with chive in it, and 1 tbsp each of the parsley and chives. And I rolled the chicken in flour just before I cooked it. My kids even liked it, and my husband and I loved it. This recipe is wonderful for a cream sauce with a slight tingle to it. (I used only 3 tbsp of the mustard,since my kids can't do spicy.) Its on my list of favorites. Thank you French's!
reviewed by: keichristi | Jun, 18, 2011
I loved this recipe, even my husband who is not a big mustard fan liked it!
reviewed by: mcharnley | Apr, 26, 2011
This is easy and has great flavor. I chose to bake it and serve it with brown rice and french cut green beans almondine.
reviewed by: lynnr-nm | Apr, 21, 2011
This recipe looked delicious . . . but looks can be deceiving. Beware . . . the basic recipe is a good one, but after making this the other night, and following the recipe exactly, my family and I are in agreement that the sauce was much, much too mustard-y . . . and we LOVE this mustard! It was so strong a flavor that we felt it totally overwhelmed the dish; so much so that we had to scrape the sauce off the chicken to finish it. I do plan on making this dish once more time, but cutting the mustard down from 6 tablespoons to 1 or 2 tablespoons. I also think that the addition of some capers might make this dish sing.
reviewed by: fayelace | Apr, 14, 2011
This recipe is awesome for mustard lovers. However when I went to the store the buy the new dijon w/chardonnay they didn't have it and I used the regular dijon so it was a little tart, some thought, but I really enjoyed it. I'll be making it again with the dijon chardonnay tomorrow night. I highly recommend this recipe.