Wednesday, June 13, 2012


Maple Mustard Glazed Chicken...adapted from THAT SKINNY CHICK CAN BAKE adapted from Cooking Light via The Mom Chef

1-2 tablespoons olive oil
2 bone in/skin on chicken breasts-the ones I used were very large
Salt and pepper to taste
1/2 cup chicken broth
1/2 cup real maple syrup
1 heaping tablespoon fresh thyme leaves (I USED ROSEMARY)
4 garlic cloves, thinly sliced
2 tablespoons cider vinegar
2 tablespoons stone ground mustard

Preheat oven to 400º.

In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper. Add chicken to pan, and sauté on both sides till nicely browned. Remove chicken from pan. Add broth, maple syrup, thyme and garlic. Bring to a boil, stirring frequently for a couple minutes. Add vinegar and mustard and cook for another minute.

Place chicken in baking dish, pour any sauce over chicken, and bake for 50-60 minutes or until chicken is cooked through. Top with chopped scallions and serve over brown rice.


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