Wednesday, May 30, 2012

Lemon Mustard Chicken - Feingold Stage 1

1/4 cup olive oil

1 TB minced fresh rosemary (or dried)

1 TB Dijon mustard (I use Organicville or 365 brand from WF)

1 TB fresh lemon juice

2 tsp fresh minced garlic

1 TB kosher salt (I used Redmond’s Real Sea Salt)

1/2 tsp ground fennel seed (I grind up fennel seed in a small clean coffee grinder)

1/4 tsp pepper

4 chicken breasts (I use Organic Smart Chicken brand from Woodman’s)

Combine all ingredients in a large zip lock bag.  Let sit for at least 1 to 2 hours in the fridge or overnight.  Grill or cook on stovetop with a TB of olive oil.  (I cook mine on the stove.)  Throw away remaining marinade.  Serve with rice.  I make the lemon herb sauce below and drizzle it over the rice and chicken. 

Lemon Herb Sauce

1/2 cup chicken stock (I use Pacific Organic Chicken Stock from Woodman’s)

1/2 tsp Dijon mustard

1 TB fresh lemon juice

1/4 cup olive oil

2 tsp chopped mixed fresh or dried herbs such as basil, parsley, and/or oregano

Dash of salt and pepper

In a small saucepan, bring the chicken stock to a simmer. Add the other ingredients and heat through.  Use a whisk to stir up the ingredients.  Serve atop chicken and rice. 

Feingold Stage 1 if you use Organicville Dijon Mustard

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