If you ever need a quick and easy company dish, this is it. Little effort, and always smells and tastes good.
Heat the oven to 375 F.
6 skinned chicken breast halves. (If you have 4, cook in a 9×9 pan and you’ll have lots of sauce. If you have 8, you may want to increase the sauce, for example to ¼ cup of each ingredient. The ratio is 1:1:1 so it’s easy.)
Rinse the chicken breasts with cold water and pat dry.
Generously grease a shallow baking pan or casserole with olive oil.
Put the chicken in the pan, in one layer, close together (because they will shrink) but not overlapping.
Mix well with a whisk:
- 3 Tablespoons olive oil
- 3 Tablespoons Dijon mustard
- 3 Tablespoons lemon juice (bottled RealLemon is fine and what I normally use, although when you have it, fresh is better.)
Stir in a small handful of herbs: oregano, thyme, tarragon, rosemary, etc – or a mixture.
Pour the sauce evenly over the chicken.
Bake, uncovered, for about 45 minutes, or until chicken is done. (More if the breasts are big and/or very cold, less if they are smaller and/or at room temperature.)
Serve with rice or pasta. Spoon the sauce over the chicken and rice/pasta. Add a green veggie or a salad and you have a perfect formal dinner!
Use leftover chicken and sauce as is, or cut up the leftover chicken and use in a stir-fry, including the juices and sauce.
[Health-wise – notice no chicken skin, no butter, no salt!]