Mustard Chicken with Sun Dried Tomatoes
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 30 | grams |
butter
|
|
| 4 | each |
chicken breasts
fillets |
|
| 2 | tablespoons |
olive oil
|
|
| 4 | each |
shallots
green, chopped |
*
|
| 1 | clove |
garlic
crushed |
|
| 1 | tablespoon |
prepared mustard
seeded |
|
| ¼ | cup |
sundried tomatoes
drained and chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | grams |
butter
|
|
| 4 | each |
chicken breasts
fillets |
|
| 3E+1 | ml |
olive oil
|
|
| 4 | each |
shallots
green, chopped |
*
|
| 1 | clove |
garlic
crushed |
|
| 15 | ml |
prepared mustard
seeded |
|
| 59 | ml |
sundried tomatoes
drained and chopped |
|
Directions
Heat butter in pan, add chicken, cook on both sides until lightly browned, remove chicken from pan.
Heat oil in pan, add shallots, garlic, mustard and tomatoes, cook, stirring, until shallots are soft.
Return chicken to pan, cook, covered, about 10 minutes, or until chicken is tender.
