Sunday, September 27, 2009

Chicken with Maple-Mustard Pan Sauce

The original version of this dish calls for the chicken to be breaded in a mixture of panko and Dijon mustard. I wanted to make it a little healthier, so I deleted the breading. It turned out really well, though I would say I missed the flavor of the Dijon just a bit. Next time I may sub in some of the coarse-grained mustard for the Dijon and/or add some garlic to the pan sauce. Overall, though, a winner. What a simple, healthy, budget-friendly weeknight meal full of delicious fall flavors!

Chicken with Maple-Mustard Pan Sauce
adapted from Bon Appetit, October 2009


2 boneless, skinless chicken breasts, cut in half
salt and pepper, to taste
2 TBSP olive oil
1 c. low-sodium chicken broth
3 TBSP pure maple syrup
2 TBSP plus 1 tsp. coarse-grained mustard
1/2 tsp. dry mustard
1 TBSP parsley, chopped

1. Heat oil in large non-stick saute pan or skillet. Salt and pepper chicken and cook through, about four minutes per side. Remove chicken from pan and set aside.

2. Meanwhile, whisk chicken broth, maple syrup, coarse-grained mustard, and dry mustard in a glass measuring cup.

3. Pour broth mixture into pan. Boil until reduced to 3/4 cup, stirring occasionally, about four minutes.

4. Return chicken to pan to bring back to temperature, turning once to coat with sauce.

5. Serve chicken with some sauce spooned over the top and a parsley garnish. Extra sauce can be served on the side, if desired.

One year ago:
applesauce spice cookies


Cate said...

I haven't been making chicken lately because I've been uninspired...but this recipe looks so good I think I'll pick some up next time I go to the store! I like the lightened up version.

Erin said...

I have that same magazine! I like your spin on this dish!