Maple-Mustard Chicken
Ingredients
1 tbsp.
Kowalski's Extra Virgin Olive Oil
4
boneless skinless chicken breasts
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
2 cloves
garlic, thinly sliced
¼ cup
chicken broth
¼ cup
Kowalski's Pure Maple Syrup
2 tbsp.
Kowalski's Garlic Dill Mustard
1 tbsp.
Kowalski's Balsamic Vinegar
2 tsp.
mustard seeds
2 tbsp.
Kowalski's Unsalted Butter, cold
- chopped fresh thyme, to taste
- warm roasted sweet potatoes, for serving (optional)
Directions
- Preheat oven to 400°.
- In a large ovenproof skillet, heat oil over medium-high heat.
- Season chicken liberally with salt and pepper. Add chicken to the pan; sauté until well browned on both sides (about 2 min. per side).
- Remove chicken from pan; set aside.
- Reduce heat to medium. Add garlic; cook, stirring frequently, until garlic is fragrant (2-3 min.).
- Add broth and syrup to the pan; bring to a boil, whisking pan to loosen browned bits. Cook for 2 min., stirring frequently.
- Add mustard, vinegar and mustard seeds; cook and stir for 1 min.
- Return chicken to pan; spoon mustard mixture over chicken.
- Transfer pan to preheated oven; bake until chicken is done (about 10 min.).
- Remove chicken from pan; tent loosely with foil and let rest for 5 min.
- Place pan with remaining sauce over medium heat; cook and stir until slightly thickened.
- Remove sauce from heat; whisk in butter.
- Adjust salt and pepper, if needed; stir in thyme.
- Drizzle chicken with warm sauce; serve with sweet potatoes, if desired.
