Thursday, January 19, 2012

Maple-Mustard Glazed Chicken

As most of you know we are kind of obsessed with Cooking Light Magazine. We each go through and read it separately and pick out recipes that we like. I find it interesting to see which ones we each pick out and then which ones we both like. By the time we have both gone through it most of the recipes are ripped out which is a lot of dishes to try. It is nice to know that no matter what you pick it is something that is on the healthier side. This chicken dish has a tangy-sweet flavor combination from the maple syrup, mustard and vinegar in the sauce. It had a little bit of the syrup he likes combined with mustard that I like, perfect dinner compromise. I imagine it would  work just as well with pork or chicken thighs. Only change would be to increase the ingredients that make up the sauce, there wasn't much left over to serve on top.

Maple-Mustard Glazed Chicken
Source: Cooking Light Magazine January/February 2012
Serves 4


2 teaspoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup fat-free, lower-sodium chicken broth
1/4 cup maple syrup
2 teaspoons chopped fresh thyme
2 medium garlic cloves, thinly sliced
1 Tablespoon cider vinegar
1 Tablespoon stone-ground mustard

Preheat oven to 400°

Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper and salt. Add chicken to pan; sauté 2 minutes on each side or until browned. Remove chicken from pan. Add broth, syrup, thyme, and garlic to pan; bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes, stirring frequently. Add vinegar and mustard; cook for 1 minute, stirring constantly.

Return chicken to pan, and spoon mustard mixture over chicken. Bake at 400° for 10 minutes or until the chicken is done. Remove chicken from pan; let stand 5 minutes. Place pan over medium heat; cook mustard mixture 2 minutes or until liquid is syrupy, stirring frequently. Serve with chicken.

Pin It!

1 comment:

  1. Ellie Krieger also has a recipe for this but uses chicken thighs for those who like dark meat! It's one of my favorite meals!