Maple Mustard Chicken
There are fabulous flavors in this easy weekday dish. Delicate sweetness of the maple syrup leads to a pop of spice with the mustard and red pepper flakes. Add in the all time favorite savory spice of fresh thyme and it’s a winning combination with any chicken dish.
Sideline this beautiful dish with pureed butternut squash or sweet potatoes to soak up the extra sauce. Brussel sprouts make an excellent choice of green accompaniment as they go so well with a mustard sauce..
Maple Mustard Chicken
Sweet and spicy with lots of sauce to share with the accompaniments.
Ingredients
- 1 large boneless chicken breast
- 1/4 cup chopped sweet onion or shallot
- 2 tbsp butter
- 1/2 cup dry white wine
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 3 tbsp spicy brown mustard
- 1 tbsp real maple syrup
- 1/4 cup heavy cream or half and half
- 3 sprigs fresh thyme
- 1/2 tsp red pepper flakes
- salt and pepper to taste
Instructions
- Preheat oven to 350.
- Trim chicken breast of any sinew or fat and slice long way butterfly. Salt and pepper to taste.
- In a large skillet, melt butter with olive oil. Brown chicken for about 2 minutes each side and remove to paper towels.
- Add onions and cook until browned. Scraping bottom of pan add wine and lemon juice. Reduce for 2 minutes.
- Add mustard, syrup, cream and red pepper flakes. Stir to combine.
- Place chicken back in pan with thyme sprigs.
- Baste chicken with sauce and place in preheated oven for 20 minutes of until cooked through. Baste and turn chicken breasts halfway through cooking time or more if the top becomes dry.
- Serve over pureed sweet potatoes, butternut squash or mashed potatoes. Pouring extra sauce over the top.