Mustard Chicken with Lingonberry Sauce
Skill Level: 2
Time: 30 minutes
Developed by Natural Food Chef, Linda Harding
Ingredients:
4 boneless, skinless chicken breasts
3 tablespoons coarse ground mustard
½ cup Sturdiwheat 10,000 Lakes Fish Coating, Lemon
3 tablespoons cooking oil
1 cup chicken stock
Salt & pepper to taste (optional)
3 tablespoons Felix Lingonberries
2 tablespoons butter
Directions:
Preheat oven to 350.
Coat chicken with mustard, roll in fish coating, press firmly to adhere. Heat oil in large sauté pan over medium low heat. Cook chicken until golden brown, gently turn with spatula; brown on other side. Remove chicken to baking sheet; place in oven and cook until internal temperature reaches 165 (about 15 minutes).
Meanwhile, on low heat, add stock to sauté pan used for browning chicken; stir to deglaze pan. Strain stock to remove any particles; return to pan. Season with salt and pepper if desired. Add lingonberries and butter.*
Serve chicken breast topped with lingonberry sauce.