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sweet rosemary dijon chicken

This recipe is quick and easy- and most importantly, delicious!

Tonight I used four large boneless, skinless chicken breasts, each cut in half.

 

 

 

Sauce/Gravy Ingredients:

1 cup dijon mustard

1/2 cup agave nectar, honey, homemade medjool date sweetener, or sweetener of choice

2 Tbsp rice vinegar

Other Ingredients:

4 large boneless, skinless chicken breasts, each cut in half

OR

6  boneless, skinless chicken thighs

sea salt to taste

ground black pepper to taste

homemade Season All* to taste

Bragg Organic Sprinkles to taste

ground dried rosemary

Directions:

Preheat oven to 450 degrees.

Simply mix the three sauce ingredients together in a medium small bowl.

Place chicken in large baking dish and season both sides with sea salt, pepper, Season All and Bragg Sprinkles.

Pour all of the sauce over the chicken to cover completely.

Bake, uncovered, in preheated oven for 40-45 minutes. Spoon or baste extra sauce/gravy over chicken. Sprinkle top with the ground rosemary (fresh is fine- It’s February now as I write and I only have fresh-from-my-garden-from-last-summer rosemary that I have dried and freshly ground).

Serve with golden potatoes and a salad…

yummy gold potatoes

salad


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