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Sweet Mustard Chicken
Indulge in the delectable flavors of Sweet Mustard Chicken! This succulent chicken breast is marinated in a tangy-sweet mustard sauce and baked to perfection. With hints of garlic, onion, and a creamy finish, this dish promises a tantalizing culinary experience that will leave your taste buds craving for more. Get ready to savor every bite of this mouthwatering delight!
Pair this Sweet Mustard Chicken with a side of steamed asparagus for a nutritious and vibrant meal.
For a heartier option, serve it alongside roasted sweet potatoes or cauliflower mash.
Garnish with fresh parsley to add a pop of color and a touch of freshness to the dish.
4 oz chicken breast
1/4 cup chicken broth (low sodium)
2 tbsp Dijon mustard
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
1/4 tsp black pepper
1/4 tsp sea salt
1/4 tsp erythritol (or another low-carb sweetener)
1 tbsp olive oil
1/4 cup heavy cream
1 tbsp fresh parsley, chopped
Preheat your oven to 375°F (190°C).
In a small bowl, combine the Dijon mustard, garlic powder, onion powder, paprika, black pepper, sea salt, and erythritol (or another low-carb sweetener). Mix well to create a marinade.
Place the chicken breast in a ziplock bag or a shallow dish and pour the marinade over it. Make sure the chicken is well coated with the marinade. Let it marinate for at least 15 minutes, or you can refrigerate it for a few hours to allow the flavors to develop further.
Heat the olive oil in an oven-safe skillet over medium-high heat. Once the oil is hot, add the chicken breast to the skillet and sear it for about 2 minutes on each side until it gets a golden brown color.
Pour the chicken broth into the skillet, around the chicken breast. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and transfer the chicken breast to a plate. Cover it with foil to keep it warm.
Place the skillet back on the stovetop over medium heat. Add the heavy cream to the skillet, stirring well to combine it with the pan juices and create a sauce. Cook for 2-3 minutes, or until the sauce thickens slightly.
Slice the cooked chicken breast and place it on a serving plate. Pour the creamy mustard sauce over the chicken. Sprinkle with fresh parsley for garnish.
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