Thursday, January 12, 2017

Mustard Lime Baked Chicken recipe by Linda Wiken author, @LWiken

I enjoy having chicken on the menu at least once a week. There are so many ways to enjoy it - using a sauce or even very basic with a coating of olive oil and a sprinkle of Herbes de Provence. This recipe is one I go to frequently because it's so easy and so tasty. It's from the cookbook, The French Market by Joanne Harris (yes, the fab author) and Fran Warde.

I've made some changes namely substituting lime for the lemon, being in a lime frame of mind. I love the fragrance of lime being zested and there's an added bonus -- no seeds! I've also changed up the Dijon mustard for the tangier Maille A l'Ancienne, or Old Style mustard. This is the first time I've tried this combination and next  time I plan to substitute a turkey breast for the chicken.

I've cut the recipe in half to make three servings.

Here's what you need:

3 tbsp mustard
zest and juice from 1 lime
1 1/2 tsp. Hungarian paprika
1 1/2 garlic cloves, chopped
3 chicken breasts

Here's what to do:

1. In a small bowl, combine the mustard, lime juice and zest, along with the paprika and garlic.

2. Place the chicken breasts in a dish and coat with the mixture. Cover and let stand for 1 hour at room temperature.

3. Preheat oven to 350F. Line a baking tray with parchment paper and place the chicken on it, along with any remaining marinade.

4. Bake for approx. 40-45 minutes (depending on the thickness of the chicken breasts).

The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

Book #2, ROUX THE DAY, is coming on March 7th!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

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and on Twitter  @erika_chase. 


  1. Sounds yummy! I can see that the strong flavors would work well with turkey too. And I love that mustard! Once you have it, you'll find you put it on a lot of different foods (works well for hearty fish).

    1. What do you consider a "hearth" fish?

    2. Phooey "Hearty" Sloppy typing with h and y next to each other

  2. This does sound like a winner!
    My father was of the opinion that anything a lemon can do, a lime can do better.

  3. Sounds delicious and perfect for a quick week night dinner. I did have one thought--marinate the chicken on the parchment lined baking pan then pop it in the oven eliminating one dish to clean up!