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Stainless/Silicone Flat Whisk


Chicken with Maple-Mustard Glaze

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
  1. 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.
  2. 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