Maple Mustard Chicken With Mushrooms and Onions |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
I was inspired by Maple-Mustard Grilled Chicken by mielhollinger. The glaze is the same but I didn't want to grill that night and had produce I needed to use. This dish is great with rice. I usually make a saffron rice that's really more like a pilaf but so easy to go with it. Ingredients:
4 chicken breasts, cut into strips |
1 tablespoon olive oil |
1/2 cup dijon mustard |
1/4 cup maple syrup |
2 tablespoons white vinegar |
2 tablespoons butter |
1 onion, halved and cut into strips |
1/2 lb button mushroom, sliced 1/4 inch thick |
salt |
pepper |
Directions:
1. Combine mustard, syrup, and vinegar in a large bowl and set aside.
2. Melt butter on medium heat in large saute pan or dutch oven until bubbling, add mushrooms, onions, salt & pepper and cover. Stir frequently.
3. When mushrooms and onions have released all their moisture remove the lid and continue to cook on med-low while you start the chicken.
4. Lay chicken strips on a tin foil lined cookie sheet, sprinkle with salt and pepper. Brush side facing up with glaze.
5. Heat olive oil in large saute pan until shimmering. Add chicken glaze side down, while in pan sprinkle the other side with salt, pepper, and brush glaze on. You may need to do more than one batch, don't overcrowd the pan. Cook 2-3 minutes depending on the size of your strips.
6. Turn strips and cook another 2-3 minutes, remove from their saute pan and add to mushroom and onion mixture to finish cooking. Repeat with any remaining chicken.
|
|