6 April, 2022
Once upon a time at Subway, the mancub didn’t want mustard on his sub….and from that I took that he didn’t like mustard – anywhere. Turns out, I was wrong. This frees up some restrictions – I figured he had to like mustard in some form – otherwise he could not be mine, but I was there when he was born, so that couldn’t be the case. He just doesn’t like mustard on his sub – I can work with that.
There’s my pointless story of the day. 🙂
I was watching Linda’s Pantry the other day on Youtube and she was canning mustard chicken and I thought to myself, “self, that looks pretty good”. So I made mustard chicken the other night. I have never done so before, but I will certainly do so again. Who knew that could be so good?
I did sort of overkill this recipe by stuffing the chicken breasts with brie and that certainly is a step that is not necessary if you have none.
So without further ado and with no more gilding the lily (go watch A Knight’s Tale)…..
- 3 chicken breasts
- 1/4 cup chicken broth
- 4 heaping TB of Dijon mustard – adjust for your taste
- 2 heaping TB of sour cream or heavy cream
- 1 small/medium onion, diced
- 1 heaping tsp minced garlic
- 1 small round of brie, sliced
- 1/2 tsp marjoram
Preheat your oven to 375F and butterfly the chicken. Slip in some sliced brie – let love guide you as to how much. 🙂 I did pinch each one together with a toothpick, just so the brie doesn’t make a break for it.
Spray a baking dish with some non stick spray or line with some parchment paper. Add in the chicken.
In a small bowl, mix the broth, mustard and sour cream. Taste it. Adjust as necessary. Add in the onion, garlic and marjoram (or whichever spices you enjoy with chicken). Mix well and taste again if you wish. Pour over the chicken in a baking dish.
Pop into the oven, I started with it covered, and bake until the chicken is done. Mine took nearly an hour, but my chicken was just a wee bit frozen still and my other ingredients were fridge cold.
I did uncover after about half an hour to cook down the sauce a little bit and it really intensified the flavour. Good decision on my part!
I served with mashed potatoes because the sauce had to be soaked up by something!
Minus the potatoes, this is pretty keto and definitely low carb.