Mustard Chicken & Frankenstein.

Frankenstein you say? Of, course! I had a nice calendar made with all of my “halloween” movies and then I apparently went into a daze and woke up on October 8th. I noticed my house didnt have as much decor up and I wanted, nor was my list of movies being touched. So as I cooked this past weekend I made sure to watch a movie or 3 with each.

As I listen to the incredible Boris Karloff, I made this chicken dish. I noticed that most of the recipes called for boneless chicken breast, which I didn’t have on hand that day. It’s a recipe that can be adjusted, just make sure your chicken is always cooked so there is no longer pink.

mustard-chicken

Adapted From: Food

INGREDIENTS

    • 1/4 cup lemon juice
    • 1/4 cup vegetable oil
    • 1/4 cup dijon-style mustard
    •  4 cloves garlic, minced or crushed ( wanted to try our garlic masher)
    • 1 teaspoon salt
    • 1/4 teaspoon pepper ( We tried to crush peppercorns) No luck.
    • 6-8 bone in chicken pieces, or boneless chicken breast.
    • 4-6 cups chicken broth ( You can always skip this and just bake the chicken)

mustard-chicken-1

DIRECTIONS

  1. Combine lemon juice, oil, mustard, garlic, salt and pepper.
  2. If not using the broth, Place chicken in single layer in a baking dish. Pour lemon-mustard marinade over chicken. Turn to coat.
  3. Bake chicken  35-50 minutes or until no longer pink, then broil 2-5 minutes.
  4. If using broth, place chicken in oven/stove safe pan. Pour mustard all over chicken and spread. Add broth to pan. Cover and cook for 30 mins, check liquid amount, and continue to cook until chicken is no longer pink, and liquid has reduced almost completely gone. You can broil at this point for a few minutes to crisp up the chicken.

mustard-chicken-2

Enjoy

xo Jo

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