Sometimes my best meals come out of last minute ideas, and throwing together whatever is in the fridge that day. Last night I had thawed chicken breasts, but was so sick of our usual veggie and protein meal that I needed something to kick it up a notch. All it takes is a good sauce! I've been on a mustard kick, so mustard cream sauce was born. I also used this Bavarian spice from Penskey's for the veggies and it complimented it perfectly. I had made sweet brown rice earlier in the week, so what's used below is already cooked rice. I assume this sauce would be good on a white fish or salmon as well.
For the chicken:
2 boneless, skinless, organic chicken breasts
salt, pepper, Bavarian spice sprinkled on top
Spectrum spray olive oil
this goes in the oven on 350 for 30 minutes. in the mean time you can prepare your sauce and chop whatever veggies you'd like to have for a side. we did zucchini, chard, and onion.
For the sauce:
1/2 cup organic low sodium chicken broth
1/4 cup apple cider vinegar
1 tbsp ghee (this is clarified butter, and will not effect dairy intolerant people)
2 tbsp dijon mustard
2 tbsp chopped fresh parsley
1 cup cooked sweet brown rice
in a saucepan on low gently stir in all ingredients and let simmer until your chicken is done.
Plate your chicken & veggies and pour generous amounts of your mustard-rice sauce on top, and eat up!
This was so delicious and easy, enjoy~
No comments:
Post a Comment