MAPLE-DIJON CHICKEN
When I was growing up, maple syrup season always meant the end of winter was in sight. The sap was running, the pots were boiling, and the lovely sweet aroma of maple was everywhere. This creamy chicken dinner combines that sweet maple taste with tangy mustard and cream for a simple, quick mid-week supper. Serve it over rice with roasted broccoli for dinner for four.
- 1 lb thin cut chicken cutlets, white or dark meat
- ¼ cup flour
- 2-3 tblsp finely chopped onion
- ¼ cup apple cider vinegar
- ½ cup heavy cream
- 2 tblsp Dijon mustard
- 2-3 tblsp maple syrup
- Salt and pepper
- Olive oil
- Parsley, chopped
Season chicken pieces with salt and pepper and dredge lightly in flour—shake off excess. Heat oil in large sauté pan over medium heat—add chicken. Turn pieces once until nicely browned on both sides. Set aside on plate and cover to keep warm. Add onion to pan and cook for about a minute. Add cider vinegar and scrap up bits in pan—cook until liquid is almost evaporated. Reduce heat and stir in cream, mustard, maple syrup— stir to combine and heat. Return chicken to pan and turn to coat with sauce. Garnish with parsley.
The Kitchen Hive