Chicken with Maple-Mustard Glaze
Ingredients:
|
| 4 |
boneless, skinless chicken breast halves (4-6 oz/125-175 g each) |
| 1/4 |
tsp (1 mL) salt |
| 1/4 |
tsp (1 mL) ground black pepper |
| 1/2 |
cup (125 mL) chicken broth |
| 1/4 |
cup (50 mL) maple syrup |
| 1 |
tbsp (15 mL) Dijon mustard |
| 1 |
tbsp (15 mL) butter |
| 1 |
tbsp (15 mL) snipped fresh parsley |
| 1/2 |
tsp (2 mL) cider vinegar |
Directions:
| Heat (10-in./25 cm) Skillet over medium-high heat until hot. Season chicken on both sides with salt and black pepper. Add chicken to Skillet. Cook 10-12 minutes until golden brown and no longer pink in center, turning once. Remove chicken from Skillet; cover and keep warm. |
| Pour broth into pan; stir to loosen browned bits using Stainless/Silicone Flat Whisk. Simmer until reduced by half. Add syrup and mustard; simmer until sauce is thickened, 2-3 minutes. Remove from heat. Whisk in butter, parsley and vinegar; whisk until smooth. Add chicken back to skillet; coat well with glaze. Serve immediately. |
Yield: 4 servings
Nutrients per serving: Calories 210, Total Fat 4.5 g, Saturated Fat 2 g, Cholesterol 75 mg, Carbohydrate 14 g, Protein 27 g, Sodium 460 mg, Fiber 0 g
