this was taught to me by a friend who lived in Paris for many years. it's so easy and I've always gotten raves for it.
Poulet Moutard (mustard chicken)
chicken breasts - as many as you need for your dinner. if you are using boneless and skinless just make sure you coat them well.
in a shallow roasting pan, large enough to hold the breasts without crowding too much, place the chicken breasts. if using whole breasts, place them skin side down. using Dijon mustard, coat each breast with a thick layer of mustard, approx. 1 1/2 tbs. per breast, per side. coarsely grind copious amounts of black pepper over the coated chicken. turn chicken over and repeat with the mustard and pepper.
sprinkle the chicken with white wine vinegar being generous but not really soaking them. that would about 1/4 cup for four breasts. place in a 375o oven and bake for 30 - 45 min.
or until the juices run clear.
serve with oven roasted veggies or whatever you have in the frig. if you are feeling daring you can mix the mustard with some heavy cream before coating the chicken.
enjoy
Poulet Moutard (mustard chicken)
chicken breasts - as many as you need for your dinner. if you are using boneless and skinless just make sure you coat them well.
in a shallow roasting pan, large enough to hold the breasts without crowding too much, place the chicken breasts. if using whole breasts, place them skin side down. using Dijon mustard, coat each breast with a thick layer of mustard, approx. 1 1/2 tbs. per breast, per side. coarsely grind copious amounts of black pepper over the coated chicken. turn chicken over and repeat with the mustard and pepper.
sprinkle the chicken with white wine vinegar being generous but not really soaking them. that would about 1/4 cup for four breasts. place in a 375o oven and bake for 30 - 45 min.
or until the juices run clear.
serve with oven roasted veggies or whatever you have in the frig. if you are feeling daring you can mix the mustard with some heavy cream before coating the chicken.
enjoy