Keto Mustard Chicken with Rosemary

INGREDIENTS

• 2 chicken breasts evenly sized
• 1/2 tablespoon garlic paste
• 3 tablespoons dijon mustard
• 1 tablespoon seeded mustard
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1.5 tablespoons dried rosemary
• 1 tablespoon butter

src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJo4yejaNZ5qex0Mt456v6Kzeu7KddaSs3Gl64__HFpEW8dqxpYCeo-kzzY8DIsfI0qSzm3zqqnVZpJStdc0a_H3NUmfQfA0OT_mRfjkVI-tqh_UU7UdrcYQykVIVWUxNJGk5l8A4yXISD/s1600/ONE+POT+MUSHROOM+STROGANOFF+-+2019-03-11T102120.023.jpg" title="Keto Mustard Chicken with Rosemary #Keto#Chicken#Mustard">
INSTRUCTIONS

1. Preheat the oven to 200C / 392F and grease a small baking tray.
2. Pat dry the chicken breast and put in the baking tray. Combine all ingredients except the butter and whisk together in a small bowl.
3. Pour the sauce over the chicken and turn to coat evenly. 
4. Place in the oven for 25 - 30 minutes, checking with a meat thermometer after 25 minutes. Remove once they reach 70 degrees C and let rest for 3 - 4 minutes. 
5. While resting, put the 1 tablespoon of butter into the pan juices and whisk to combine. 
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8. Get full recipe >> CLICK HERE

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