Saturday, December 7, 2013

Mustard-Thyme Chicken

We have a great herb garden and thyme does so well in it. I'm always looking for new ways to use it.

Mustard-Thyme Chicken
6 boneless, skinless chicken breasts
olive oil
1/2 c. sour cream
1/2 c. dijon mustard
1T.  lemon juice
12 sprigs of thyme

Preheat oven to 350.  Make 6 squares of foil. Brush with olive oil.  Place chicken on each piece of foil.

In a small bowl, combine sour cream, mustard and lemon juice. Brush on each piece of chicken.  Sprinkle with salt and pepper.  Top each piece of chicken with 2 sprigs of thyme.  Wrap up and bake for 30-35 minutes or until chicken is done and juices are clear.

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