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    Rosemary Mustard Chicken


    Source of Recipe


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    List of Ingredients




    1 1/2 pounds chicken thighs, about 12 pieces
    1 teaspoon dried rosemary
    3 tablespoons reduced fat sour cream
    3 tablespoons Dijon mustard
    1/4 teaspoon pepper

    Recipe



    Remove fat from chicken. Mix rosemary, sour cream, mustard and pepper
    n shallow dish. Add chicken and turn to coat with marinade. Cover.
    Refrigerate at least 3 hours.

    Preheat oven to 400 degrees F.

    Spray a 9 x 13-inch baking pan with nonstick cooking spray. Place
    chicken in pan and bake uncovered 20 minutes or until juices run clear
    and thickest pieces are no longer pink.

    Serves 6.
 

 

 

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