Seeded Mustard Chicken
2 tbsp of Multigrain mustard
2 tbsp of Dijon mustard
2 tbsp of Coconut oil
1 tbsp of Sesame seeds
1 tbsp of chia seeds
butter/ghee/coconut oil for cooking
500 g of chicken tenderloin sliced up or thighs.
Place all ingredients in a bowl and mix. Let them sit in the fridge to marinate however long you have. I will normally do this first then start working on my side dishes for the meal. You will need at least 10 minutes to cook the chicken (Longer, if you have bigger chicken slices.) approx. 5 minutes each side. I like to keep it on a low-med temperature to keep the sauce of the mustard around.
When you are ready, get a pan and set on low at first with the butter/oil/ghee in it, after it’s melted add chicken. Bring it up to medium heat and flip after 5 minutes. Cook another 5 minutes. Take one of the bigger pieces out, cut in half-check if cooked through. If so you are done, if not flip chicken again cook until they are good.
You may have lost some of the “sauce” during cooking, if so you can add some extra mustard and oil at the end. Enjoy.