Tuesday, December 28, 2004

Lemon-Mustard Chicken

The Cooties came to my home for dinner last night, bringing only CootieBoy with them. CootieGirl was left for some concentrated Marmie & Pop time. My sister is a somewhat finicky eater, although not as bad as she used to be before she married an excellent cook. Love for her husband has made her a little more food adventurous.

Anyway, I made my no-fail lemon-mustard chicken with couscous and broccoli & cauliflower. I forgot to write down the recipe for the chicken for Denis, so I thought I’d post it here for him (and you).

Lemon-Mustard Chicken
serves 4-6

6 skinless/boneless chicken breasts and/or thighs
1/4 cup melted butter
3 Tbsp Dijon mustard
3 Tbsp lemon juice
1-2 tsp dried tarragon
salt and pepper to taste

Preheat the oven to 375 degrees. Place the chicken in a large casserole or baking dish and season with salt and pepper. Mix the butter, mustard, lemon juice, and tarragon in a small bowl until well blended. Spoon the sauce over the chicken breasts liberally. Bake for 45 minutes (or until the chicken is cooked through), basting the chicken with the sauce periodically.

I serve it with rice or couscous and a veggie with crusty rolls. It’s definitely no fail; all who have eaten it have loved it. It can sit in the oven for longer (at a reduced heat) if it needs to - the sauce and juices from the chicken keep it moist, just cover it with foil to keep the tops of the chicken from over-baking. Posted by at 01:11 PM
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