Dijon Mustard, Garlic & Lemon Marinated Chicken

I LOVE marinades!  What is not to love about them?  You take a piece of bland protein or a vegetable, and you soak it in a marinade for a particular amount of time to infuse it with all kinds of flavor.  You may use a dry or a wet marinade to achieve a flavorful result.  In this case, I am using a wet marinade to flavor my husband’s favorite protein, chicken.



4 – 6 skinless, boneless organic Chicken breasts
1 tablespoon Dijon Mustard
1 tablespoon Grainy Mustard
1/2 cup Worcestershire sauce
1/2 cup Vouvray White wine
2 Lemons – zested & juiced
12 Garlic cloves
1/2 cup Extra Virgin Olive Oil
1 tablespoon Salt
1 teaspoon Black Pepper – freshly ground
pinch of Red Chili Flakes

In a very large bowl, combine the Dijon and grainy mustard with the Worcestershire sauce, white wine, lemon juice, lemon zest, olive oil, chili flakes, salt, and pepper.  For the garlic, you may either mash it in a mortar and pestle, or you may grate it with the same microplane zester used to zest the lemons.  Whisk everything together and add the chicken breasts, and cover.  You may also divide the marinade into two by putting one half in a one gallon freezer bag with half the chicken, and the other half in another one gallon freezer bag with the other half of the chicken.  Now, place the chicken and marinade in the refrigerator for about two days.  I know, it is a long time, but trust me, they will be DELICIOUS and very flavorful!


4 (2 day) marinated Chicken breasts
2 cups of the Marinade
1 tablespoon Extra Virgin Olive Oil
10 Thyme springs
1 Lemon – washed & juiced

Preheat the oven to 400 degrees Fahrenheit.  Place a large oven proof skillet or braiser over medium high heat until hot, then add the olive oil.  Now, gently place each chicken breast in the pan, and let sear for about 4 to 5 minutes on one side, or until that side of the breasts is caramelized.  Turn the chicken over on the other side, add the thyme spigs, the marinade, lemon juice, and juiced lemon.  Place the chicken in the oven for 30 minutes.  Take the chicken out of the oven, then remove the breasts and allow to rest on a plate, covered, for about 10 minutes.  I highly suggest straining the sauce left in the braiser using a fine mesh strainer.

Now that the chicken has rested, slice it and place it in a serving platter, topped with a few thyme sprigs and a few ladles of the strained sauce.  If you would like, place a few cooked lemon wedges around the platter for decoration, and there you have it.  Dinner is served.

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