Hope everyone in the US had a great Labor Day and is enjoying the shortened work week. Here in London, instead of a Labor Day picnic and last hurrah with white pants, Chris started back at work on Monday after a month long hiatus. Sad face. But I guess all good things must come to an end. It’s so hard to believe that this time last week, Chris and I were spending a leisurely day roaming the streets of Paris. Can you imagine starting your morning like this?

Granted we actually “started” the morning by waking up at 5am to catch a train. But worth it right?! Chris and I took the first train out to Paris and by 10:30 we were munching on crepes and climbing to the top of the Sacré-Coeur. After a relaxing morning, people watching as the gypsies attempted to sucker tourist into buying yarn bracelets by literally lassoing them onto people’s wrists, we headed over to the Madelaine to hit up one of my favorite food shops, Maille, for a refill of fresh mustard.

After a perfect brasserie lunch of duck confit and goat cheese salad, with the obligatory carafe of house wine, we wandered through the Rodin museum. Then we hit up my favorite block of Saint Germain on the left bank for picnic supplies.

Then we spent the rest of the day enjoying cheese, charcuterie, and wine as the sunset under the eiffel tower at the Luxembourg Gardens before taking the last train out. Honestly, I can’t think of a more perfect day.

For a taste of Paris back at home, I put my Maille mustards to good use in a baked chicken dish for a quick weeknight dinner. Obviously not nearly as glamorous as a day in Paris but delicious all the same.

Simply mix boneless skinless chicken thighs with herb mustard, lemon zest and juice, and olive oil and bake. You don’t even need to let it marinade. Of course if you can’t find a gorgeous green herb infused mustard blend, any other kind would do, and perhaps add some fresh chopped herbs to the mix- tarragon, basil, oregano, your pick.

While the chicken bakes, prepare a classic bruschetta topping of tomatoes, garlic, basil, and olive oil to pile on as a fresh sweet cooling bite to the tangy chicken.

Serve the chicken topped with the bruschetta and your favorite side dish. I recommend a risotto or parmesan orzo.

Bruschetta Topped Lemon Mustard Chicken

Serves 4

1 lemon, zest and juice

2 Tbs. herb mustard*

1 Tbs. olive oil

8 boneless skinless chicken thighs

For the Bruschetta Topping

3 roma tomatoes

½ cup fresh basil, roughly chopped

2 garlic cloves, minced

2 Tbs. olive oil

*If you can’t find herb mustard, you can substitute regular Dijon and 2 Tbs fresh chopped herbs.

Preheat oven to 375˚F.

In a glass 9”x13” baking dish whisk together the lemon juice and zest, mustard, and olive oil. Season the chicken thighs with salt and pepper and toss with the mustard mix to coat. Spread out evenly in the dish. Bake for 35-40 minutes, until the chicken is cooked through.

While the chicken bakes, prepare the bruschetta topping. Deseed and dice the tomatoes. Toss gently with basil, garlic, and olive oil. Season with salt and pepper.

Once the chicken is baked top with the bruschetta topping to serve.