Maple Dijon Chicken
Chicken broth adds a savory note to this perfectly balanced sauce of sweet maple syrup and piquant Dijon mustard that is served with sautéed chicken breasts.
Ingredients
1 tablespoon olive oil
1.25 pounds skinless, boneless chicken breast halves
2 shallot, chopped (about 1/2 cup)
2 cloves garlic, minced
1 cup Swanson® Chicken Broth
0.333 cup maple-flavored syrup
1 tablespoon Dijon-style mustard
0.125 teaspoon crushed red pepper
1.25 pounds skinless, boneless chicken breast halves
2 shallot, chopped (about 1/2 cup)
2 cloves garlic, minced
1 cup Swanson® Chicken Broth
0.333 cup maple-flavored syrup
1 tablespoon Dijon-style mustard
0.125 teaspoon crushed red pepper
Instructions
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm.
Add the shallots and garlic to the skillet and cook until they're tender, stirring occasionally.
Stir the broth, syrup, mustard and red pepper in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the broth mixture is slightly thickened and reduced to about 1 cup. Serve with the chicken.
Add the shallots and garlic to the skillet and cook until they're tender, stirring occasionally.
Stir the broth, syrup, mustard and red pepper in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the broth mixture is slightly thickened and reduced to about 1 cup. Serve with the chicken.
Maple Dijon Chicken
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Chicken broth adds a savory note to this perfectly balanced sauce of sweet maple syrup and piquant Dijon mustard that is served with sautéed chicken breasts.
Ingredients
1 tablespoon olive oil1.25 pounds skinless, boneless chicken breast halves2 shallot, chopped (about 1/2 cup)2 cloves garlic, minced1 cup Swanson® Chicken Broth0.333 cup maple-flavored syrup1 tablespoon Dijon-style mustard0.125 teaspoon crushed red pepper
Instructions
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm.Add the shallots and garlic to the skillet and cook until they're tender, stirring occasionally.Stir the broth, syrup, mustard and red pepper in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the broth mixture is slightly thickened and reduced to about 1 cup. Serve with the chicken.
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