Serves 1
Directions
- 1Saute chicken breast in olive oil with thyme, garlic powder, salt, and pepper until it reaches 165 internal temperature.
- 2Slice an onion.
- 3In the same pan, add the sliced onion with a little more olive oil and a knob of butter to the pan drippings.
- 4Season the onions with salt and pepper, scraping up the crispy bits from the bottom of the pan to form the base of the stock.
- 5Saute the onions until they become soft.
- 6Add 1 tablespoon of Better Than Bouillon paste to 1 cup of water to create a stock, and reduce it down by simmering.
- 7Add 1-2 tablespoons of French's Dijon mustard (or preferred Dijon mustard) and 1 teaspoon of yellow mustard to the sauce.
- 8Taste the sauce and adjust with more chicken stock or water if too mustardy.
- 9Steam rice and mixed vegetables.
- 10Serve the chicken with the sauteed onions and sauce on top, alongside the steamed rice and mixed vegetables.
Ingredients
- 5 oz chicken breast
- olive oil
- thyme
- garlic powder
- salt
- pepper
- 1 onion
- 1 Tbsp light butter
- 1 Tbsp better than bouillon paste
- 1 cup water
- 1 Tbsp French's Dijon mustard
- 2 Tbsp Dijon mustard
- 1 tsp yellow mustard
- 5 oz jasmine rice
- 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.
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