Recipes

[novamc1]

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.)

[Desertdi]

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

[novamc1]

@Desertdi 

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

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

[grandma petes]

They both sound delicious. Thanks for sharing.

[AuntG]

Cooking my way - Simple.

[DbinMD]

@grandma petes 

Thank you for these. Sounds great!

[deepwaterdotter]

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@Desertdi wrote:

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

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The young and smart ones tend to get away.

[Desertdi]

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@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

[Q-Checker]

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!

[novamc1]

@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.