Lemon Mustard Chicken – Feingold Stage 1

   

1/4
cup olive oil

1
TB minced fresh rosemary (or dried)

1
TB Dijon mustard (I use Organicville or 365 brand from WF)

1
TB fresh lemon juice

2
tsp fresh minced garlic

1
TB kosher salt (I used Redmond’s Real Sea Salt)

1/2
tsp ground fennel seed (I grind up fennel seed in a small clean coffee grinder)

1/4
tsp pepper

4
chicken breasts (I use Organic Smart Chicken brand from Woodman’s)

Combine
all ingredients in a large zip lock bag. 
Let sit for at least 1 to 2 hours in the fridge or overnight.  Grill or cook on stovetop with a TB of olive
oil.  (I cook mine on the stove.)  Throw away remaining marinade.  Serve with rice.  I make the lemon herb sauce below and drizzle
it over the rice and chicken. 
Lemon
Herb Sauce

1/2
cup chicken stock (I use Pacific Organic Chicken Stock from Woodman’s)

1/2
tsp Dijon mustard

1
TB fresh lemon juice

1/4
cup olive oil

2
tsp chopped mixed fresh or dried herbs such as basil, parsley, and/or oregano

Dash
of salt and pepper
In
a small saucepan, bring the chicken stock to a simmer. Add the other
ingredients and heat through.  Use a
whisk to stir up the ingredients.  Serve
atop chicken and rice. 

Feingold Stage 1 if you use Organicville Dijon Mustard
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