Jodie's light maple-mustard glazed chicken

Mustard and maple mixed give bland chicken a kick.

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Name: Jodie's light maple-mustard glazed chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: not set
Ingredients: 2 teaspoon olive oil; 24 ounces boneless chicken breast halves; 1/2 teaspoon black peppeer; 1/4 teaspoon salt; 1/4 cup Low sodium chicken broth; 1/4 cup Maple syrup; 2 teaspoon thyme; 2 cloves garlic sliced thin; 1 tablespoon Cider Vinegar; 1 tablespoon stone-ground mustard

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INGREDIENTS

2 teaspoon olive oil
24 ounces boneless chicken breast halves
1/2 teaspoon black peppeer
1/4 teaspoon salt
1/4 cup Low sodium chicken broth
1/4 cup Maple syrup
2 teaspoon thyme
2 cloves garlic ; sliced thin
1 tablespoon Cider Vinegar
1 tablespoon stone-ground mustard

Servings

INSTRUCTIONS

Preheat oven to 400.

Heat large ovenproof skillet over medium-hight heat. Add oil; swirl to coat. Sprinkle chicken with pepper and salt. Add chicken to pan; sauté 2 minutes on each side until browned. Remove from pan. Add broth, syrup, thyme, and garlic to pan. Bring to a boil, scraping pan to loosen bits. Cook 2 minutes, stirring frequently. Add vinegar and mustard; cook for 1 minute, stirring constantly. Return chicken to pan and spoon mustard mixture over chicken. Bake at 400 for 10 minutes or until chicken is done. Remove chicken from pan; let stand 5 minutes. Place pan over medium-high heat; cook mustard mixture 2 minutes until liquid is syrupy, stirring frequently. Serve with chicken.

NOTES

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Jodie's light maple-mustard glazed chicken

2 teaspoon olive oil
24 ounces boneless chicken breast halves
1/2 teaspoon black peppeer
1/4 teaspoon salt
1/4 cup Low sodium chicken broth
1/4 cup Maple syrup
2 teaspoon thyme
2 cloves garlic sliced thin
1 tablespoon Cider Vinegar
1 tablespoon stone-ground mustard

Preheat oven to 400.

Heat large ovenproof skillet over medium-hight heat.  Add oil; swirl to coat.  Sprinkle chicken with pepper and salt.  Add chicken to pan; sauté 2 minutes on each side until browned.  Remove from pan.  Add broth, syrup, thyme, and garlic to pan.  Bring to a boil, scraping pan to loosen bits.  Cook 2 minutes, stirring frequently.  Add vinegar and mustard; cook for 1 minute, stirring constantly.  Return chicken to pan and spoon mustard mixture over chicken.  Bake at 400 for 10 minutes or until chicken is done.  Remove chicken from pan; let stand 5 minutes.  Place pan over medium-high heat; cook mustard mixture 2 minutes until liquid is syrupy, stirring frequently.  Serve with chicken.

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Nutrition

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Serving Size: 1 Serving (201g)
Recipe Makes: 4 Servings

Calories: 215
Calories from Fat: 27 (13%)

Amt Per Serving		% DV

	Total Fat 3g	4 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.6g
Cholesterol 98.7mg		30 %
Sodium 220.7mg		8 %
Potassium 479.9mg		13 %
Total Carbohydrate 4.6g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 4.2g
Protein 39.9g		57 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 215

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