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Fill-in-the-Blank Fridays: Maple Mustard Chicken


By Food Lovers Like Me (Visit website)



Last week Denene Millner, the founder and editor-in-chief of My Brown Baby, a parenting web site (http://mybrownbaby.blogspot.com/) laid down my next challenge: to come up with an interesting twist on chicken. I was ready for it:)
Following is a recipe I adopted from Bon Appetit a long time ago--it's great and easy to make on the stovetop, but it's also wonderful on the grill. The mix of sweet maple syrup and golden brown mustard gives the chicken a wonderful marinade that keeps it nice and juicy. And the flavors are just perfect paired with autumn staples such as asparagus and sweet potatoes. Dig in!


MAPLE-MUSTARD CHICKEN
Serves 6 (or 4 if you have a greedy family like mine!:)

Ingredients
3 tablespoons olive oil
2 large garlic cloves, minced
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 tablespoons chopped fresh chives
2 tablespoons apple cider vinegar
1/3 cup pure maple syrup
1/4 cup spicy brown mustard (like Gulden's)
6 skinless boneless chicken breast halves
Instructions
Heat 2 tablespoons oil in heavy large skillet over medium heat. Add garlic; saute 30 seconds. Add chopped herbs and vinegar; cook 30 seconds. Pour into bowl; cool. Whisk in syrup and mustard. Place chicken in glass baking dish or bowl. Pour marinade over; turn to coat. Sprinkle with pepper. Cover; chill at least 1 hour or overnight.

Heat 1 tablespoon oil in heavy large nonstick skillet over medium-high heat. Remove chicken from marinade. Sprinkle with salt and pepper. Add to skillet and saute 2 minutes per side. Reduce heat to medium. Continue cooking until chicken is cooked through and brown, about 3 minutes per side. Transfer to platter.




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