“holy yum” chicken

Holy Yum Chicken“Holy Yum chicken.”  Sounds pretty good, right?  That’s what I figured when I saw it over on Table for Two, and it did not disappoint! This chicken made for a perfect weeknight meal.  The ingredients are simple but delicious, and come together surprisingly well.  It’s definitely mustard-y, so if you don’t like Dijon mustard, you probably won’t enjoy this, but if you do like mustard you should love it!  As an added bonus, everything comes together in less time than it will take you to preheat your oven – making it perfect for those busy school/work nights :)

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1/2 cup Dijon mustard
  • 1/4 cup pure maple syrup
  • 1 tablespoon rice wine vinegar (we didn’t have rice wine, and I substituted white wine vinegar successfully)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon cornstarch
  • Fresh or dried rosemary, to garnish

Directions

Preheat the oven to 450°F.  Line a 8×8-inch, oven-proof pan with 2 layers of tin foil.  Try not to use a bigger pan, or your sauce will spread too much and burn.

In small bowl, whisk together the mustard, maple syrup, rice wine vinegar, salt and pepper.  Place the chicken breasts in the prepared pan, then pour the mustard mixture over the top.  Turn the chicken once to coat.  Bake, uncovered, until the chicken is cooked through (approximately 25-30 minutes; using an instant-read thermometer helps tremendously with this).

Remove from the oven and allow to rest for 5 minutes before transferring the chicken to a plate or serving platter.  Immediately whisk the cornstarch into the liquid remaining in the pan to create a thick sauce (the sauce should still be hot in order for it to thicken properly). Top the chicken with the sauce and rosemary garnish; serve with vegetables and/or potatoes as desired.

Yield: 4 servings

Source: Table for Two; originally from Witty in the City

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