Using both dijon and seeded mustard blends perfectly with rosemary to create succulent chicken breast with a delicious sauce.
Preheat the oven to 200C / 392F and grease a small baking tray.
Pat dry the chicken breast and put in the baking tray. Combine all ingredients except the butter and whisk together in a small bowl.
Pour the sauce over the chicken and turn to coat evenly.
Place in the oven for 25 - 30 minutes, checking with a meat thermometer after 25 minutes. Remove once they reach 70 degrees C and let rest for 3 - 4 minutes.
While resting, put the 1 tablespoon of butter into the pan juices and whisk to combine.
Serve sliced chicken breast topped with mustard sauce, and accompanied by cauliflower mash or steamed broccoli tossed in butter.
Keto Mustard Chicken with Rosemary https://aussieketoqueen.com/keto-mustard-chicken-rosemary/ September 30, 2017