topic Re: Two easy chicken recipes in Recipes

Two easy chicken recipes

novamc1 — Tue, 31 Mar 2020 09:20:31 GMT

These are vintage French's mustard recipes that I've had for years. Might use one or both again while confined at home with some chicken in the freezer. (Pay no mind to the brand of the two mustards used---probably doesn't matter).

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TANGY RANCH CHICKEN

2/3 cup Ranch dressing

1/3 cup French's Classic Yellow mustard

3 tablespoons brown sugar

4-6 boneless skinless chicken breasts

Mix dressing, mustard and sugar. Set aside.

Heat 1 tablespoon oil in nonstick skillet.

Saute chicken until browned, about 10 minutes.

Stir in sauce. Cook, sitirring, about 3 minutes or until chicken is glazed.

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CHICKEN WITH CREAMY DIJON HERB SAUCE

1/2 cup chicken broth

6 tablespoons French's Dijon Mustard

1/3 cup cream cheese spread, softened

1 tablespoon minced herbs (parsley, basil or chives)

1 tablespoon oil

4 (6-oz. each) 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 minutes.

Stir in mustard sauce and garlic. Simmer over medium heat

3-5 minutes, untril sauce thicken slightly and flavors are

blended.

(Recipe notes that this can also be baked but gives no specific instructions for that.)

Re: Two very old & simple chicken recipes

Desertdi — Tue, 31 Mar 2020 08:46:04 GMT

Old & simple chickens???? (Just joking) di

Re: Two very old & simple chicken recipes

novamc1 — Tue, 31 Mar 2020 09:23:10 GMT

@Desertdi

LOL.....you're right. I changed the title.

Thanks for lending a second set of eyes to make me see!

Re: Two easy chicken recipes

grandma petes — Tue, 31 Mar 2020 10:25:44 GMT

They both sound delicious. Thanks for sharing.

Re: Two easy chicken recipes

AuntG — Tue, 31 Mar 2020 10:38:13 GMT

Cooking my way - Simple.

Re: Two easy chicken recipes

DbinMD — Tue, 31 Mar 2020 10:40:06 GMT

@grandma petes

Thank you for these. Sounds great!

Re: Two very old & simple chicken recipes

deepwaterdotter — Tue, 31 Mar 2020 14:52:08 GMT

@Desertdi wrote:
Old & simple chickens???? (Just joking) di

The young and smart ones tend to get away.

Re: Two very old & simple chicken recipes

Desertdi — Tue, 31 Mar 2020 15:19:50 GMT

@novamc1 wrote:
@Desertdi

LOL.....you're right. I changed the title.

Thanks for lending a second set of eyes to make me see!

@novamc1 I hope you understand, I was NOT trying to be critical.......I'm just stuck in this house by myself, and I'm going a little bonkers. di

Re: Two easy chicken recipes

Q-Checker — Tue, 31 Mar 2020 16:17:39 GMT

If there is a good cook out there who figures out (tried and true) how to bake the creamy chicken with Dijon herb sauce, I would appreciate your help with how long to bake it and at what temperature. Thanks!

Re: Two easy chicken recipes

novamc1 — Tue, 31 Mar 2020 23:09:58 GMT

@Q-Checker

Hope this helps a little............

The most common temperature for oven-roasting or baking chicken pieces is 350 degrees.

How long to cook chicken breasts depends on size of the pieces.

Note this recipe calls for skillet-browning of chicken first, so it's substantially already cooked, and you would just be finishing it in the oven with the sauce--probably 20-30 minutes.

If you skip the skillet browning and put the chicken into the oven totally raw, then you might want to keep it in the oven for 50-60 minutes.

Any recipe like this heavily depends on your own examination as to doneness, plus a meat thermometer and how well-calibrated your oven is.

Re: Two easy chicken recipes

GenXmuse — Wed, 01 Apr 2020 00:57:49 GMT

I emailed your post to myself to try. Both look delicious

Re: Two easy chicken recipes

Q-Checker — Wed, 01 Apr 2020 13:39:25 GMT

@novamc1

Thanks! I was more curious about baking times and temps for cream cheese but, using your guidelines, will wing it. BTW, I am in NoVA, perhaps near you?

Re: Two easy chicken recipes

depglass — Sat, 04 Apr 2020 14:37:03 GMT

I was thinking baking would infuse the flavor into the chicken more. Or braise on top of the stove for 30 minutes, checking for dryness. Then there's always the slow cooker. I have one cookbook from Meridith that tells how to cook a recipe in multiple ways. The concept really opened my mind. I'm no longer exact about anything, my goal is to get something done past the point of food poisoning. (especially chicken)