The Pioneer Woman Tasty Kitchen
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Maple-Mustard Glazed Chicken

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Level: Easy

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Description

This meal reminds me of one of my favorite meals from that time of my life: my mom’s Honey-Dijon Chicken. Maple stands in for honey here, and garlic and fresh herbs add dimension. My mom’s dish used to take a while to cook since she used bone-in chicken. Made with boneless, skinless chicken breast cutlets, this dish comes together in less than 15 minutes, making it perfect for weeknights.

Ingredients

  • 2 teaspoons Olive Oil
  • 4 whole (6 Oz Size) Chicken Breast Cutlets
  • ¼ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • ¼ cups Low-sodium Chicken Broth (or Water)
  • ¼ cups Maple Syrup
  • 2 teaspoons Chopped Fresh Thyme
  • 2 cloves Medium-sized Garlic Cloves, Thinly Sliced
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Tablespoon Stone Ground Mustard

Preparation

1. Heat a large skillet over medium-high heat. Add the oil and swirl to coat the pan. Season the chicken on both sides with the salt and pepper.
2. Add the chicken to the hot skillet and cook until browned and cooked through, about 4 minutes per side, flipping once. Transfer the chicken to a plate and set aside for now.
3. Add all remaining ingredients to the pan. Bring to a boil and use a wooden spoon to scrape up any brown bits that are stuck on the bottom of the pan. Cook until the sauce is starting to thicken, about 4 minutes.
4. Add the chicken back to the pan and cook 2 minutes more until the chicken is warm and the liquid is syrupy.
5. Serve.

Recipe adapted slightly from Cooking Light.

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