Mustard Chicken

Serves 1
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Directions

  1. 1Saute chicken breast in olive oil with thyme, garlic powder, salt, and pepper until it reaches 165 internal temperature.
  2. 2Saute chicken breast in olive oil with thyme, garlic powder, salt, and pepper until it reaches 165 internal temperature.
  3. 3Saute chicken breast in olive oil with thyme, garlic powder, salt, and pepper until it reaches 165 internal temperature.
  4. 4Slice an onion.
  5. 5Slice an onion.
  6. 6Slice an onion.
  7. 7In the same pan, add the sliced onion with a little more olive oil and a knob of butter to the pan drippings.
  8. 8In the same pan, add the sliced onion with a little more olive oil and a knob of butter to the pan drippings.
  9. 9In the same pan, add the sliced onion with a little more olive oil and a knob of butter to the pan drippings.
  10. 10Season the onions with salt and pepper, scraping up the crispy bits from the bottom of the pan to form the base of the stock.
  11. 11Season the onions with salt and pepper, scraping up the crispy bits from the bottom of the pan to form the base of the stock.
  12. 12Season the onions with salt and pepper, scraping up the crispy bits from the bottom of the pan to form the base of the stock.
  13. 13Saute the onions until they become soft.
  14. 14Saute the onions until they become soft.
  15. 15Saute the onions until they become soft.
  16. 16Add 1 tablespoon of Better Than Bouillon paste to 1 cup of water to create a stock, and reduce it down by simmering.
  17. 17Add 1 tablespoon of Better Than Bouillon paste to 1 cup of water to create a stock, and reduce it down by simmering.
  18. 18Add 1 tablespoon of Better Than Bouillon paste to 1 cup of water to create a stock, and reduce it down by simmering.
  19. 19Add 1-2 tablespoons of French's Dijon mustard (or preferred Dijon mustard) and 1 teaspoon of yellow mustard to the sauce.
  20. 20Add 1-2 tablespoons of French's Dijon mustard (or preferred Dijon mustard) and 1 teaspoon of yellow mustard to the sauce.
  21. 21Add 1-2 tablespoons of French's Dijon mustard (or preferred Dijon mustard) and 1 teaspoon of yellow mustard to the sauce.
  22. 22Taste the sauce and adjust with more chicken stock or water if too mustardy.
  23. 23Taste the sauce and adjust with more chicken stock or water if too mustardy.
  24. 24Taste the sauce and adjust with more chicken stock or water if too mustardy.
  25. 25Steam rice and mixed vegetables.
  26. 26Steam rice and mixed vegetables.
  27. 27Steam rice and mixed vegetables.
  28. 28Serve the chicken with the sauteed onions and sauce on top, alongside the steamed rice and mixed vegetables.
  29. 29Serve the chicken with the sauteed onions and sauce on top, alongside the steamed rice and mixed vegetables.
  30. 30Serve the chicken with the sauteed onions and sauce on top, alongside the steamed rice and mixed vegetables.

Ingredients

  • 5 oz chicken breast
  • 5 oz chicken breast
  • 5 oz chicken breast
  • olive oil
  • olive oil
  • olive oil
  • thyme
  • thyme
  • thyme
  • garlic powder
  • garlic powder
  • garlic powder
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 Tbsp light butter
  • 1 Tbsp light butter
  • 1 Tbsp light butter
  • 1 Tbsp better than bouillon paste
  • 1 Tbsp better than bouillon paste
  • 1 Tbsp better than bouillon paste
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 Tbsp French's Dijon mustard
  • 1 Tbsp French's Dijon mustard
  • 1 Tbsp French's Dijon mustard
  • 2 Tbsp Dijon mustard
  • 2 Tbsp Dijon mustard
  • 2 Tbsp Dijon mustard
  • 1 tsp yellow mustard
  • 1 tsp yellow mustard
  • 1 tsp yellow mustard
  • 5 oz jasmine rice
  • 5 oz jasmine rice
  • 5 oz jasmine rice
  • 3 oz mixed veggies
  • 3 oz mixed veggies
  • 3 oz mixed veggies

Equipment

pansteamer bag

Tips

  • Pound out the chicken and trim it up nice.
  • If the sauce is too mustardy, add a little bit more chicken stock or water.