The after work rush is always a headache, and not having a meal planned for dinner makes it even worse. I failed on meal planning and ended up rushing to try to make something the other night, and came up with this quick, easy to make dinner. Succulent chicken mixed with a thick, tangy mustard sauce that comes together in around a half hour was the end result. Served with some tomato basil noodles bought from the local Amish store, blended with butter, parmesan cheese and California veggies this dish knocked dinner out of the park!
Ingredients
*1 lb boneless, skinless chicken breasts
*1 tbsp extra virgin olive oil
*1/2 cup mustard ( I used a blend of spicy brown and plain yellow)
*1/4 cup dark brown sugar
*3 tbsp white vinegar
*4 tbsp rice vinegar
*1 tsp paprika
*2 tsp black pepper
*1 tsp salt
*1 tsp cinnamon
Preheat oven to 450, and season chicken on both sides with salt and 1 tsp pepper. Bake chicken for 25 minutes, until no longer pink in the center. While chicken is baking, combine remaining ingredients in sauce pan and blend well. Bring to a boil, whisking frequently. Once boiling let simmer on low until chicken is cooked through.
Toss chicken in sauce and serve immediately. I served this with a simple pasta side.
