Maple Dijon Chicken
I’m just going to put it out there, we eat a lot of chicken. A LOT. Variety is key when you eat a lot of one particular thing. Right? I mean if I ate the same chicken dish erry night I’m pretty dang sure I’d get tired of it on oh say the fourth or fifth night guaranteed.
I’d probably even start contemplating vegetarianism. Just until I came up with a new way to eat chicken, let’s be honest. While vegetarianism is awesome for some, it just isn’t for me. Just like you shouldn’t sign me up for cardio.
This is a dish I’ve been making for ever and is most definitely a go to dish when I’m drawing blanks because I can not only make it without measuring anything with my eyes closed (back to that whole I’ve made it a million times) AND I haven’t met anyone who didn’t like it.
I can’t believe I haven’t shared it with you before now. You’ve probably had some variation of this recipe at one point or another. I got it from my Mom, who probably got it from a box of something or another.
Of course I had to tweak it a bit (I just can’t help myself), I swapped out her red wine vinegar for champagne vinegar and I give it a little shot of cream at the end. Because CREAM.
I don’t think my Mom knew what champagne vinegar was while I was growing up, but just in case she’s reading this (Hi Mom) she definitely knows about it NOW and has probably a selection of at least 5 champagne vinegars in her pantry. Truth.
I also can’t make this without roasting a tray of potatoes to go along with it (you might as well you already have the oven on). You’ll want to too. That sauce.
Sweet goodness, it’s worth making this recipe just for the sauce but the chicken is honestly finger licking good so go ahead and eat that too!
- 4 chicken breasts - trimmed
- kosher salt/pepper
- 1/2 cup Dijon mustard
- 1/4 cup pure maple syrup
- 1 tablespoon champagne vinegar
- 1 tablespoon minced fresh rosemary
- 2 tablespoon heavy whipping cream
- Preheat oven to 425 degrees.
- Line a baking pan with aluminum foil, set aside.
- Season chicken with salt and pepper. Transfer to baking pan.
- In a small bowl whisk together: mustard, maple syrup, vinegar and rosemary. Pour over chicken. Flip chicken to make sure it's coated on all sides with sauce.
- Bake for approximately 30 minutes OR until cooked through.
- Transfer chicken to serving platter to rest.
- Place cream into sauce remaining in pan. Mix to combine.
- Pour sauce over chicken.
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