Roasted Chicken Breast Dinner

This is one of my favorite dinner combinations. I use Inglehoffer stone ground mustard to coat the chicken breast for roasting which brings a great flavor to the meat. I serve this over rice pilaf with a little chicken gravy. Lastly, I steam some green beans and then sauté with some garlic, butter, salt and  pepper.

 

Ingredients:

Chicken breast, bone in skin on 

Stone ground mustard

Trader Joe's savory broth chicken flavor

1 tablespoon Wondra flour

Rice pilaf

Green beans

1 minced garlic clove

1/2 tablespoon butter

 

Preparation:

Preheat the oven to 350 degrees. Take the chicken breast and cut off the thin portion with your poultry shears. There isn't really any meat on this part of the breast and this will make for a better plate presentation. Coat the chicken breast with a thick layer of stone ground mustard and place on a baking pan and into the over for 30 minutes.

 

When the chicken is done, remove from the pan to a cutting board and let rest 5 minutes. After 5 minutes use a fork and small knife to cut off the breast meat from the bone. This is actually very easy to do. Place the chicken breast on the cutting board and slice into 5 or 6 pieces for service.

 

While the chicken is cooking, prepare the rest of the meal. Cook the rice pilaf according to directions on the package. The rice pilaf takes about 20 minutes and will be ready when the chicken is ready.

 

Next, steam the green beans which should take about 15 minutes. When cooked, rinse in cold water, drain and set a side. Take a 10" sauté pan and add the butter and garlic and sauté 1 minute and add the green beans and sauté until heated.

 

To make the chicken gravy, put 1/2 cup cold water into a small microwavable bowl. Add 1 packet savory broth and Wondra flour. Mix well and microwave for 30 seconds, stir and repeat. As the gravy heats up it will thicken because of the flour.

 

To serve, place a portion of rice on the plate. Add the sliced breast meat and spoon on some gravy. Place some green beans on the plate and you're done.