Simply A-Glazing Maple-Mustard ChickenPosted: January 17, 2012
This dish is perfect for one of those chilly weeknights when you just want to go home and couch it. It’s total comfort food, so your belly will be happy. It’s super easy to make — most of the ingredients are probably already in your pantry and it only needs one skillet — so you won’t spend all night in the kitchen. AND, it’s actually not loaded with calories, so your belly will be even happier. Sounds pretty amazing, right? I kicked up the maple flavor by using my trusty maple pepper with habanero. Which if you haven’t gotten for yourself, you’re really missing out.
Maple-Mustard Glazed Chicken
– 3 to 4 boneless, skinless chicken breasts
– ¼ cup of low-sodium chicken broth
– ¼ cup of maple syrup
– 2 teaspoons of fresh thyme, chopped
– 2 to 3 cloves of garlic, thinly sliced
– 1 tablespoon of apple cider vinegar
– 1 tablespoon of whole ground mustard
– Olive oil
– Maple pepper with habanero
Heat your oven to 400º.
In a large cast iron skillet, heat a few tablespoons of oil over medium-high heat. Season the chicken breasts with salt and maple pepper, then add them to the pan and sauté for 3 minutes on each side until browned. Remove chicken from the pan. Add the broth, syrup, thyme and garlic. Bring to a boil, scraping the skillet to loosen the browned bits. Cook 2 minutes, stirring frequently. Add the vinegar and mustard and cook for 1 minute, stirring constantly. Return the chicken to the skillet and spoon the maple-mustard mixture over each piece. Place the skillet in the oven and bake for 10 minutes or until the chicken is fully cooked. Remove the chicken from the skillet again and let stand 5 minutes. Place the skillet over medium heat and cook the sauce for 2 minutes until it thickens, stirring frequently. Spoon the glaze over the chicken and serve.
The chicken was juicy and tender, and the glaze had such an amazing flavor: sweet, savory and herby. (I bet it would taste just as awesome on pork.) I ate it along with brown rice pilaf and new side dish, broccoli rabe gratin. I’ll probably share this recipe in a few days so keep your eyes out.