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1
Place dijon mustard, soy sauce and lemo juice in a nonreactive bowl and whisk until marinade is smooth and creamy.
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2
Preheat oven to 425.
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3
Clean chicken breat and pat dry, then place on a baking dish.
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4
In a small bowl mix together lemon rinds, rosemary, sage, thyme, parsely and oregano and spread half of the micture over chicken.
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5
Pour the marinade on top then add remaining herbs and some cracked pepper.
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6
Place chicken in oven and bake for 20 minutes or until cooked.
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7
Chop onion,dice potato and chop chicken when cooked.
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8
Preheat oven to 375.
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9
Heat up Chicken Stock in microwave until warm.
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10
In a large sauce pan heat olive oil and butter.
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11
Once hot, add onion and saute until just transparent.
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12
(About 4 minutes).
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13
Add flour and blend well then slowly stir in chicken stock.
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14
Add potatoes and boil until potatoes are mostly cooked.
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15
Crust: In a bowl add flour and butter, cut butter into flour.
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16
Add salt and water and mix until thick, but still liquid.
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17
Add chicken, lima beans, salt and pepper to pot.
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18
Cook until heated and thick.
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19
Spray an ovenproof dish with cooking spray and evenly spread hot ingredients.
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20
Pour crust over the top.
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21
Bake until crust is golden brown.
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22
(About 20-25 minutes).
