Dijon Maple Chicken

October 7, 2009

It’s not that I haven’t been cooking. It’s just that I had a crazy Summer. And now Fall. I have lots of recipes to post, but there’s no telling when they’ll all make it on. For now, here’s a tasty, super simple chicken dish! With no picture. From my latest library cookbook Saving Dinner.

6 boneless, skinless chicken breast halves
salt & pepper to taste
2 T butter, divided
1/2 c onion, chopped
1 c chicken broth
1/2 c half & half
3 T Dijon mustard
1 1/2 t maple syrup (pancake syrup is fine)

Season chicken with salt and pepper. In a skillet, melt half the butter over med-hi heat and cook chicken till browned on both sides. Remove chicken from skillet and keep warm.
In the same skillet, add the rest of the butter and cook the onion till translucent. Stir in broth with a whisk, making sure to whisk the yummy browned bits off the bottom of the pan. Add half & half, mustard, and maple syrup. Bring to a low simmer and cook till thickened slightly, about 5 minutes. Pour over chicken and serve.

*Brown rice is chicken’s best friend.

*My chicken breasts tend to come large, so I always use half of what’s called for, and then cut them in half. Seems to always be just right for the amount of sauce.

*I’m the queen of improvising. I had some 2% milk, so I used that in place of the half & half. Healthier, cheaper. Plus I didn’t have to go to the store just for one thing. Not that I would ever go to the store for one thing. Because I’m the queen of improvising.

By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!