Mom's Dijon Chicken
This poultry dish is a no-fail, quick dinner that your guests will love every time.
- 4 Chicken Breast halves, skinless, boneless about 4-6 ounces each
- Freshly ground black pepper
- 5 tablespoons Butter melted
- ¼ cup Dijon Mustard
- 2 tablespoons Shallots minced
Preheat oven to 375°F.
Place trimmed breasts, skinned-side up, in greased baking dish and season with freshly ground black pepper.
Mix butter, mustard and shallots and spoon over breasts, spreading evenly.
Bake for 20-25 minutes, depending on thickness of the chicken.
Serve with any side dishes that suit your tastes.
Note: The potatoes featured ) are from a recipe by my friend Mimi, who writes the Chef Mimi Blog - her Fondant Potatoes.