This recipe produces chicken with the perfect balance of sweet and tangy–even the kids cleared their plates!
2 pounds boneless, skinless chicken breasts or thighs
1/2 cup Dijon mustard (or 1/4 cup mustard plus 1/4 mayo with a pinch of sweetener)
1/4 cup pure maple syrup (good thing we can harvest our own!)
1 Tablespoon cider vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons rosemary (optional)
1 Tablespoon cornstarch
1 Tablespoon cold water
Preheat oven to 450F and line small square baking dish with aluminum foil. Whisk together the mustard (and mayo, if using), syrup, vinegar, salt, pepper and rosemary (if using). Place the chicken in the pan and pour sauce over the top, turning to coat. Bake 25 to 35 minutes or until chicken is cooked through. Remove chicken from pan and let cool a few minutes. Combine cornstarch and water until smooth, then pour into leftover mustard sauce. Stir thoroughly until smooth and creamy. Serve over chicken and serve immediately.
|A really unique flavor and a very juicy chicken recipe.|