Time 50m Number Of Ingredients 0 Steps:

Slice 4 peeled potatoes into 1 1/2-inch rounds. Toss in an ovenproof skillet with 1/3 cup lemon juice, 1/4 cup olive oil, 4 smashed garlic cloves, 4 oregano sprigs, and salt and pepper. Add enough water to come halfway up the sides of the potatoes. Cover, bring to a boil and cook 5 minutes. Uncover and roast at 500 degrees F, 30 more minutes.

Time 50m Yield 6 servings Number Of Ingredients 5 Steps:

Heat oven to 425°F. Mix mustard, lemon juice and oil until blended. Place chicken on rack of broiler pan; brush with mustard mixture. Season with pepper. Bake 40 min. or until chicken is done (165°F).

Yield Serves 4 Number Of Ingredients 10 Steps:

  1. Heat the butter in a wide, heavy-bottomed sauté pan until it begins to melt and foam. Season the chicken with salt and pepper. Add the breasts to the pan and brown them on one side, 6 to 8 minutes. Turn them over and cook them until well browned on the other side, about 6 more minutes. The chicken is done when it is firm to the touch and the juices run clear. Transfer the chicken to a plate and cover with foil to keep warm.
  2. Add the shallots to the same pan and sauté until softened but not browned, about 2 minutes. Lower the heat, move the pan away from the flame, lean away from it, and carefully pour in the brandy, taking care not to let it flame. (If it does flame, cover with a pot lid until the brandy cooks out.) Continuing to be mindful of potential flare-ups, return the pan to the stove and let the brandy evaporate over low heat.
  3. Add the wine to the pan, raise the heat to high, and bring it to a boil. Whisk in the mustard and let reduce for 1 minute. Pour in the broth and cook for 2 to 3 minutes more.
  4. Stir in the cream and bring just to a boil. Stir in the chives. Return the chicken breasts to the pan and simmer gently until the stock has reduced and thickened slightly, 4 to 5 minutes.
  5. To serve, put 1 chicken breast in the center of each of 4 plates and spoon some sauce over the top. Your Nightly Specials Instead of chicken, use small beefsteaks or pork loin chops. Cooking time will vary based on thickness and desired doneness, but will be about 2 minutes more per side than the chicken. For a spicier sauce, add 1 teaspoon hot, dry, English mustard to the sauce along with the Dijon.

Time 30m Yield 12 servings. Number Of Ingredients 8 Steps:

Place potatoes and bouillon in a Dutch oven and cover with 8 cups water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes., Drain and return to pan. Mash potatoes with cream cheese, cream, butter, salt and pepper. Garnish with chives.

More about “lemon mustard chicken with chive mashed potatoes recipes”

Time 1h5m Yield 6 serving(s) Number Of Ingredients 7 Steps:

Combine lemon juice, oil, mustard, sugar, salt and pepper. Place chicken in single layer in non-aluminum baking dish. Pour lemon-mustard marinade over chicken. Turn to coat. Refrigerate, covered 30-45 minutes, turning once. Broil chicken on broiler pan with oven rack 5 inches from heat for 25-30 minutes or until no longer pink. Turn and baste every 5 minutes while cooking.