Sunday, March 17, 2013

Baked Maple-Dijon Chicken

Here is another Pinterest recipe I found this week and gave a try. The sauce was really unique and the chicken was flavorful and moist. Of course I tweaked it a little, and added chicken broth and a bit of cream because I was worried the sauce would be too mustard-y without it. The end result was delicious, tangy and just the right amount of sweet. Since Vaida ate two servings of this chicken dinner it is a winner in my book!

Baked Maple-Dijon Chicken

3-4 chicken breasts
1/2 c Dijon mustard (do not substitute)
1/4 c Real maple syrup
1/4 tsp salt
1/4 tsp pepper
1 Tbls rice wine vinegar
1/2 c chicken broth
1 tsp fresh parsley or rosemary
1 Tbls heavy cream
1 tsp corn starch

Line an 8x8 pan with two layers of tin foil. Place chicken breasts on foil and set aside. In a small bowl whisk mustard, maple syrup, salt, pepper rice wine vinegar and chicken broth. Pour mixture over chicken and bake uncovered at 450 for 40 minutes.
Remove chicken from pan and transfer to a plate. Quickly whisk corn starch, cream and parsley/rosemary into the sauce that is in the pan and return the chicken to the sauce to serve. We served with mashed potatoes.

Recipe adapted from Table for Two. Original recipe:

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