Lemon-Mustard Chicken

Lemon-Mustard Chicken

 (From JBC)

 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.

You need:

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!]

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