Baked Maple-Dijon Chicken3-4 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: http://www.tablefortwoblog.com/2013/02/06/holy-yum-chicken/