- 5 tbsp Silver Spring® Chipotle Mustard
- 1 cup sour cream
- 8 halves of boneless, skinless chicken breasts
- 1 1/2 cups milk
- 2 tbsp chicken bouillon granules
- 1 tbsp butter
- salt, to taste
Preheat your oven to 375 degrees.
Roast the chicken in the oven until the skin is to a crisp (about 45 minutes)
Meanwhile, mix the sour cream, Silver Spring® Chipotle Mustard, chicken bouillon granules, and milk in a blender. Melt your butter in a pan over medium heat. Proceed to pour in the mixture and bring it to a simmer. Reduce the heat and season with salt. Add your chicken and let it all simmer for 10-15 minutes.
Now the chicken has taken the flavor of the sauce. Serve over rice!
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Recipe courtesy Recipe Courtesy of Joe Luginbill