Maple Dijon Chicken

This recipe was inspired by Karina, the Gluten-Free Goddess, and her Maple Vinaigrette recipe.

I was clicking through my Google Reader when I came across her recipe featuring a mouth watering Maple Vinaigrette. Instantly, a marinade idea popped into my head, and this recipe was born.

Marinating chicken infuses it with flavor and moisture. It makes me wonder why I don’t marinate chicken more often. Probably because I rarely think that far in advance…..

But seriously, plan a little bit ahead and make this recipe for your loved ones, or just as a special treat for yourself. Enjoy!

Maple Dijon Chicken

(Gluten-Free, Dairy-Free)

Ingredients:

  • 1/4 cup Low-Sodium Chicken Broth
  • 3 Tblsp pure Maple Syrup
  • 1 Tblsp Dijon Mustard (check ingredients to make sure yours is gluten-free)
  • 1 tsp dried Thyme
  • 1 tsp dried Rosemary
  • Salt & Pepper, to taste
  • 1 Boneless, Skinless Chicken Breast

Sauce:

  • 1/4 cup Low-Sodium Chicken Broth
  • 2 Tbsp pure Maple Syrup
  • 2 tsp Dijon Mustard
  • Salt & Pepper, to taste

Directions:

  1. In a shallow dish, combine the chicken broth, syrup, mustard, thyme, rosemary, salt, & pepper. Place the chicken in the shallow dish, cover, and marinate for a minimum of 1 hour.
  2. Preheat your oven to 350 degrees F. (375 degrees F if cooking at a high altitude)
  3. Heat a skillet over medium-high heat.
  4. Sear the marinated chicken in the preheated skillet, 3 minutes per side.
  5. Place the skillet in a casserole dish and place in the preheated oven. Cook 12-15 minutes until no longer pink.
  6. Meanwhile, in a small bowl combine the sauce ingredients.
  7. Pour the sauce into the skillet used to sear the chicken and bring to a bubble. Reduce the heat to low and simmer until reduced.
  8. Pour the reduced sauce over the chicken to serve.
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3 thoughts on “Maple Dijon Chicken

  1. I’d make this in a heart beat if Tina didn’t hate mustard so much. You know, sometimes a 30 minute marinade is all you need. Yes, overnight might be better but you still get a little kick out of a short soak.

      • Oh my gosh I have so many I like. I will try and put a few together for you later today or tomorrow. As for the mustard. I am telling Katrina she has some kind a crazy taste bud that can detect an eight of a teaspoon of mustard in a gallon of anything! I can’t sneak it into anything. But your right, she does claim to dislike more than she really does.

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