Sweet Mustard Chicken

This chicken recipe is too easy to be this delicious! Mustard is one of my favorite condiments and I reach for it often. This recipe is great for a quick weeknight dinner with a punch of flavor.

Let's talk mustard for a minute. The champion of all Dijon mustards, as you know, is Grey Poupon. Maurice Grey (recipe) and Antoine Poupon (financier) collaborated to launch their tangy concoction around 1866 in Dijon, France. The brand you see today has been purchased several times over and is now owned by Kraft foods as of 1999. 

The key flavor to Dijon mustard is white wine. This recipe uses primarily Dijon mustard, but the beauty of living in our modern world is that there are 100's of flavors and varieties to choose from. Play with flavors. I bought a lovely raspberry mustard recently that makes the most amazing dip for a quick appetizer of crudités and pretzels. 

To list just a few other varieties to consider, there's English, French, German, horseradish, onion, dill, jalapeño, spicy, sweet, smoked, and the list goes on...

Here is the version I made for dinner tonight: 

INGREDIENTS: 

 4 trimmed, boneless chicken breasts 

1/2 C Dijon mustard 

1/4 C horseradish mustard (use honey mustard if you don't like the heat) 

1/4 C pure maple syrup (substitute sugar free for a cleaner version) 

2 T apple cider vinegar 

1 T of chopped garlic in olive oil 

1 ts dried rosemary (or use fresh to garnish before serving)

1/2 ts onion powder 

1/4 ts black pepper

Lawry's Season Salt (sprinkle later) 

Preheat the oven to 425

Lightly grease a glass baking dish to prevent sticking. Place the chicken breasts in the dish side by side. 

In a small bowl, mix all remaining ingredients but the season salt. 

Pour the minute over the chicken and sprinkle the top of each breast with a tiny bit of the season salt before placing in the oven. 

Bake for 20-30 minutes until meat reads 165 degrees in the middle. 

Carefully lift out the chicken and plate without breaking the beautiful skin created from the sauce. Spoon more if the remaining sauce down the middle of the chicken for garnishing and sprinkle with fresh rosemary or a spring in the center. 

Tonight I accompanied the chicken with glazed sweet potatoes and a strawberry-spinach salad with poppy seed dressing. Rice would also be a great option to soak up some of the lovely sauce. Green beans, asparagus or steamed broccoli would also be a great choice. 

 Hope you enjoy!