Ingredients
Units
Scale
- 5 T Dijon Mustard (I use and like Grey Poupon)
- 3 T Honey (I only use raw, unpasturized honey but you can use any)
- 1/4 cup of water (can add more if is too thick once cooking with the chicken)
- 2 t Worcestershire Sauce
- 1 pint of Mushrooms (chopped well)
- 2 large cloves of garlic (minced)
- Basmati Rice (1 cup before cooking)
- 3 large chicken breasts
Instructions
- Cook the rice according to the directions and set aside.
- Chop the mushrooms and add to a pan with 1 T butter and 1 T olive oil (either/or or both)
- Saute until almost cooked then add the minced garlic.
- Saute all of that for about 2-3 min on medium.
- Pour into a bowl and set aside.
- Using the same pan, saute the chicken breasts until golden, on medium.
- While they are cooking, mix the sauce ingredients listed above.
- Pour the sauce over the chicken and cook for 1-3 min more.
- Layer the rice evenly over the bottom of a casserole dish.
- Place the cooked chicken breasts over top.
- Pour the sauce from the pan evenly over the chicken and rice.
- Finally, evenly spread the mushroom/garlic mixture over the top of the chicken/rice.
- Top with foil and bake at 350 for about 15-20 minutes until warmed through.
- Serve with broccoli.
Notes
You can omit the mushrooms, if desired.
You can marinate the chicken beforehand with a mixture of red wine vinegar, dijon mustard and olive oil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
