Mustard chicken in carrot and parsnip sauce

One of my favorite sauces. I typically make this to serve with corn beef and cabbage with French bread. It is pretty damn good on anything actually... I've put it on salmon, on any kind of deli sandwich, roast beef... This stuff is great.

I like to use mix of beef and pork mince meet, but you can use any.

I bought chicken breasts on sale and wanted use up a half empty jar of mustard. I found a good marinade recipe in a magazine and I modified it.I used a small chicken breast of about 200 g for this recipe. The ◎ vinegar mentioned is a mixture of 2 tablespoons of cider vinegar and grain vinegar. You can use just one kind if you like. Recipe by Sabumochi

This plate I use to hate as a little boy but now has become one of my favorite things to cook. I know you will love it too.

You can also enjoy this dish with thick slices of toasted garlic bread. Just pile your chicken sauce on the top of it and eat it by hand.Use low sodium broth if you prefer your dishes a little less salty. Know that as this sauce reduces, the salt flavor will indeed enhance itself. But, we do adore that slightly salty touch!Serve with Green Tabasco.

Abundant fresh plums from our neighbors inspired this sauce. Delicious on beef, lamb, pork, or chicken.

This recipe came from my friend Steve. It is really all about the sauce. Absolutely great. Spicy and full of flavor. It really elevates pork.

So... this one was a quick dinner I had to make up on the go... It turned out quite nice, though.Unfortunately, I forgot to make step-by-step photos, but I'll add them the next time I make it.

I've always loved lentils since they're tasty and easy to use; I use them in salads, curries, and a variety of other dishes. This is a standard meal in our home, since even my husband who dislikes beans will happily eat loads of this stew. Served it with bread or rice, since it has the substance of a main dish item.By cooking off the excess fat from the chicken wings by slowly pan frying them over medium-high heat, they will turn out light tasting, and will bring out the flavor of the olive oil. (You could also use a paper towel to absorb excess grease from the chicken.) Add the canned tomatoes after the lentils have become almost tender enough to serve. Recipe by toddchiku

This is all prepared in one pan, once you get the coating of the chicken done. Its a creamy mushroom sauce with crispy coated chicken slices. It makes a great week day meal. Add a salad and potatoes or bread and dinner is served!

I like the fact that chicken breasts are high in protein and healthy, so I use it in many kinds of dishes.It's good freshly made and hot or cold.This dish looks quite luxurious so I originally intended as a dish to serve to guests, but I also make it a lot for everyday dinners, in bentos, and sandwiches.There will be a lot of sauce, so try using it on salad or warm vegetables served with the chicken.If you add grated garlic to the sauce, it will become even more tasty and Italian. So if you like garlic, try with it. Recipe by Tomomikicchin

This chicken chili dish was inspired by traditional ebi chili (chili shrimp).Since I don't like spicy food so much, I used just a small amount of Doubanjiang spicy bean paste. Please adjust the amount to your liking.You can substitute olive oil with vegetable oil. I just used olive oil to use it up. Recipe by Maetomo

Baked Chicken Breasts with Creamy Basil Sauce :positive

You can prepare this chicken in no time, you'll see. The only time-consuming part is cooking the chicken. After that, it's ready in about 10 minutes.

I got a large amount of chicken breasts in so I tried making this chili sauce dish.You can use bouillon powder or Chinese soup stock granules instead of the chicken stock granules!Instead of doubanjiang, you can drizzle ra-yu hot chili sesame oil to finish instead! Recipe by EnjoyKitchen

Wea always use this sauce with shellfish, but found its so good for all sorts of dishes. As a sandwich spread, dip for meats and vegetables!

Originally "Supremes de Volaille aux Champignons", which means Chicken Breasts with mushrooms and cream. This recipe is from Julia Child's, but I have made a few changes.

Good beef doesn't need sauce right? Well even the best beef can use a side of kickin creamy Horseradish sauce which it's the perfect sidekick. This creamy Horseradish sauce will make your beef even more delicious!

This recipe is so quick and easy.. Even on the busiest nights; you can enjoy a delicious meal. Your choice of bread or bun is always great for dipping!**Ensure chicken is thawed; otherwise, adjust cooking time to allow chicken to cook completely**

This is a fun variation on the popular Chicken Cordon Bleu using salmon fillets in place of the chicken. I also decided to poach it in a light lemon lime cream butter sauce for a very moist delicious new way to serve salmon. This makes an elegant entree but is easy and quick enough for any time. Serve it with french bread and a salad for a great meal.

It's amazing what a little dollop of mustard can do. There's an old saying that mustard's original use in the Middle Ages was to disguise the taste of rotting meat. I don't really believe that, but if that was the case then this powerful little condiment has come a long way. In this dish, a little Dijon elevates a basic cream sauce to something pretty spectacular. So much bang for so little effort. Gotta love it.

I had a lot of cabbage that I'd bought or gotten from people to use up so I came up with this recipe. Since then it's become a family favorite.Because you dust the chicken with flour before browning and then simmering it the umami is held inside and the meat won't fall apart. By sprinkling it with some sake for cooking, the gaminess of the chicken is gone and it becomes very tender. Adjust the amount of salt and water depending on how much cabbage you use. I use about 1/2 a tomato can of water. Recipe by Makichimu

A refreshing dressing that goes well with almost any type of salad, especially if you toss in some juicy chicken breast! Use fresh squeezed lemon or substitute your favorite vinegar (I often use rice vinegar too). This time I made the salad with tomatoes, avocado, and cucumber with a few spring onions tossed in. Mix in your favorite herbs as an option!

This is the most delicious way to prepare inexpensive breast meat.By making the slits in the chicken breast, the chicken will thin and the salt will be able to easily seep in.If you over-heat it, the chicken will become tough, so be careful.Be sure to thoroughly wash out the salt.You can use the soup from Step 8 in other dishes. Recipe by Cooking S Papa

Inspired by shortage of time

This is a eggplant and chicken braise in tomato I make quite often. It's a simple recipe but I wanted to keep so I uploaded it.Don't stew it too much or the chicken will become hard.Sprinkle on grated cheese if you like. Recipe by marimari kitchen. (For 2 portions of chicken thigh.)

I made this a few nights ago and we really liked it. a lot of chicken flavor! I will be doing this again. I served it with my salad. yummy

Creamy chicken with a hint of lemon. Perfect with rice or noodles/pasta.

Excellent variation to the regular bbq chicken, great taste! Quick and easy. Works great for store bought roasted chickens too!