30 Minute Maple Dijon Chicken Recipe

September 30, 2014

Maple Dijon chicken is a sweet and savory dish that's perfect for the changing of the seasons.  Sauteed chicken breasts are paired with a maple sauce flavored with piquant Dijon mustard, spicy red pepper flakes and chicken broth.  You can serve this meal with mashed parsnips and roasted broccolini or roasted rosemary potatoes and a simple side salad.

Maple Dijon Chicken Recipe

1 tablespoon olive oil
2 pounds skinless, boneless chicken breast
1/2 tablespoon dried rosemary
kosher salt and freshly ground pepper to season chicken
2 shallots, chopped (about 1/2 cup chopped)
2 cloves garlic, finely minced
1 cup chicken stock
1/3 cup Grade B maple syrup*
1 tablespoon Dijon mustard
1/8 teaspoon crushed red pepper

In a large non-stick skillet, heat olive oil over medium high heat.  Season the chicken breasts with kosher salt, freshly ground black pepper, and dried rosemary.  Add the chicken to the heated pan and cook each side for approximately 7 minutes.  The breasts should be well browned on both sides and cooked through (no pink).  If you are unsure, the meat thermometer should read 165 degrees Fahrenheit.  Remove the breasts from the pan and set aside.

Add the shallots and garlic to the pan and cook until softened and shallots appear translucent, about 3-5 minutes.  

Meanwhile, in a small bowl add the chicken stock, maple syrup, Dijon mustard, and crushed red pepper flakes.  Pour the mixture in the skillet and bring it to a boil.  Once boiling, reduce heat to low and allow the sauce to simmer for 10 minutes.  After the sauce has reduced and thickened, add the chicken breasts back in and cook for another 2-3 minutes.  Remove the skillet from the heat and let stand for 5 minutes before serving.

Note: Maple syrup is classified based on color.  Grade A (sometimes called "extra fancy" or "fancy") is lighter in color and best eaten on its own with pancakes, waffles, French toast etc... Grade B is darker in color and has a richer flavor best suited for cooking and baking.  If you are unable to locate Grade B maple syrup at your local market, you can substitute with Grade A.  Please do not confuse maple syrup with breakfast syrup as they are two completely different ingredients.  Breakfast syrup is made with high fructose corn syrup and is often artificially flavored while maple syrup is made from the sap from a maple tree  Breakfast syrup cannot be substituted in this recipe because it will change the flavor of the dish.


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