No words are needed to describe this flavorful dish – just try it!
4, skinless, boneless (about 6 oz. each)
6 cloves, minced
Whole grain Dijon mustard
- Preheat the oven to 425° F/220° C/Gas Mark 7.
- Line an 8x8-inch baking pan with aluminum foil and put it in the oven to heat.
- Meanwhile, add butter to a small sauté pan and melt it over a low heat.
- Add garlic and cook for 30 to 60 seconds until it gets softer but not brown.
- Add all the remaining ingredients but chicken (from salt to Dijon mustard), stir to blend, and let it simmer over a medium heat for 1 to 2 minutes.
- Season chicken with salt and pepper, remove the heated pan from the oven and put the chicken breasts in it, at an equal distance from each other.
- Pour the hot glaze over the chicken.
- Place the pan to the oven again and bake it for 15 minutes.
- Remove the breasts from the oven and baste them with the glaze. Then return them to the oven and cook for 15-20 more minutes.
- Let the dish rest for 5 minutes before serving.
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