- 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
INSTRUCTIONS
- Preheat the oven to 200C / 392F and grease a small baking tray.
- Pat dry the chicken breast and put in the baking tray. Combine all ingredients except the butter and whisk together in a small bowl.
- Pour the sauce over the chicken and turn to coat evenly.
- 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.
- While resting, put the 1 tablespoon of butter into the pan juices and whisk to combine.
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