Monday, July 22, 2013

Mystery Ingredient Monday: Mustardy Chicken


This week's ingredient was mustard, and I must be such a devoted blogger that I made this recipe, last Thursday, in 90 degrees temps in our kitchen without a/c.    But hey...we gotta eat...and we don't have a grill, so the oven it is.   When I do use the oven in the summer, I basically just turn it on and then run out of the room and sit in front of the a/c in the next room while the kitchen swelters away. 

So, here's my recipe...that I invented myself.  

Amelia's  Moist and Juicy Honey-Brown Sugar-Mustard Chicken

I used brown sugar instead of honey because I wanted Elsa to be able to taste it (no baby mush for this baby) and "they" say you aren't supposed to give honey to babies under one.  And, since I am a rule-follower (of some of the rules anyway)  I make sure that honey does not pass that fair baby's lips before her first birthday. 

I decided to get all fancy.like a real foodie blogger and took pictures of the ingredients.


You will need

About 2 lbs chicken breasts
1/2 cup lemon juice
1/2 cup mustard
1/4 cup brown sugar
1 tsp salt
1 tsp pepper
1 tsp hot mustard
1/2 cup butter

Melt butter, add rest of ingredients (except chicken) and mix well.  Place chicken into a 9 x 13 inch baking pan.  (Mine was actually still frozen, because I was never a boy scout and am never prepared). 
Pour sauce over chicken 



and bake at 425 degrees until done (time depends on the size and frozen-ness of your chicken breasts).


Notice, all that delicious sauce left in the pan.

I also cooked up 2 cups of Jasmine Rice (that's my favorite type) and poured the sauce over the rice.  

Delicious!!

It's quick, it's easy and it's GOOD. 
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3 comments:

  1. That does look great!!! We do a maple chicken with dijon mustard that is very similar, but not quite so easy!

    ReplyDelete
  2. Yum. Easy and delicious chicken recipes are my favorite.

    ReplyDelete

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