Maple-Glazed Chicken Breasts with Mustard Jus
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Unrated
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
2
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Course
Main Course
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Cuisine
American
Maple-Glazed Chicken Breasts with Mustard Jus
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- ½ cup breadcrumbs made from leftover roasted garlic bread (or rustic bread of your choice, fresh
- salt to taste, sea salt and freshly ground
- black pepper to taste, sea salt and freshly ground
- garlic powder to taste
- 2 tsp butter
- 1 tbsp olive oil
- 2 chicken breast boneless skinless
- 1 tbsp pure maple syrup
- ½ tbsp red wine vinegar
- ¼ cup chicken stock
- 1 tbsp Dijon mustard
- 1 clove garlic minced
- parsley chopped, fresh
Instructions
- Preheat the oven to 450 degrees.
- Make the breadcrumbs by putting leftover roasted garlic bread into a food processor and pulse until they are breadcrumbs.
- Cook the breadcrumbs by heating the butter in an ovenproof large skillet over medium heat. Add the bread crumbs and cook over moderate heat until golden, stirring often. Season with sea salt, freshly cracked pepper, and garlic powder, to taste. Transfer to a plate and let cool. Wipe out the skillet.
- Season and cook the chicken by heating the olive oil in an ovenproof large skillet. Season the chicken with sea salt, freshly cracked pepper, and garlic powder, to taste, then place it into the skillet.
- Once the skillet is hot, place the chicken in the skillet and cook until nicely browned, 4 minutes. Flip the chicken over then place the an ovenproof large skillet into the preheated oven and roast in the oven for 10-15 minutes, until just cooked through.
- Remove from the oven and place on a plate with a foil tent.
- Make the mustard jus by returning the skillet to the stovetop over medium-high heat. Add the syrup and vinegar; bring to a boil.
- Place the chicken in the skillet and cook until richly glazed, about 30 seconds on each side; transfer to a serving plate.
- Add the stock to the skillet and boil until reduced by one-third, scraping up any browned bits from the bottom.
- Stir in the mustard and minced garlic then season with sea salt and freshly cracked pepper, to taste.
- To serve, spoon the sauce over the chicken. Top with the bread crumbs and chopped parsley. Serve immediately and enjoy.
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