This is a very simple meal to make that has a lot of impact. You can use whatever side dish you like – Once again I was using up things in my fridge as I really hate wasting and throwing out food. Recipe is simple and delicious (I even cut some small pieces up for my cat who devoured them.)
Chicken ingredients – serves 4 minimum
4 Chicken breasts (you can use thighs if you wish)
1 tbsp dijon mustard
2 tbsp maple syrup
1 tsp chopped garlic
1 tbsp olive oil
Ground pepper to taste
In a sealable plastic bag – add all the ingredients minus the chicken. Mix the ingredients together by just rubbing the bag a bit. Throw in the chicken and massage around in the sauce (with the bag sealed). Put in the fridge for a couple of hours or overnight. I often do this the day before so cooking time is cut right down.
Use a cast iron pan if you have – if not then use a sauté pan you can put in the oven. Heat a small amount of olive oil (just enough to moisten the pan). When fairly hot – place the chicken in the pan making sure not to overlap. When browned slightly on one side, flip over and cook for several minutes on the other side. Pop the pan into a 350 degree oven for 20 minutes (less time needed if you are using very small chicken breasts).
When finished cooking take the pan out and remove the breasts to a plate and cover lightly with foil to let the chicken rest and retain their juices. Meantime in the pan (which is very hot so remember to use gloves) add half a cup of chicken broth, 1 tsp of dijon mustard and 1 tsp butter. Whisk the juice around picking up the bits left from the chicken pieces. You can also use some white wine if you have it handy (half chicken broth and half wine works). Bring liquid to a boil and let it reduce slightly while stirring (the little bits left from the chicken and sauce in the pan provide all the flavour. You can either strain this juice or use it as is with the little pieces in it. Pour over chicken and/or side dish and you are done!
I had some brown rice with a bit of grated parmesan cheese in it left over and some broccoli and mushrooms. I sautéed the mushrooms and broccoli for a few minutes in a touch of olive oil then added chicken brother to the pan and covered for a few minutes. I threw in the rice with the veg and stirred it around and covered till heated.
Put a few grape tomatoes in for colour and dinner was served.