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Categories:
chicken breasts Dijon mustard maple syrup apple cider vinegar salt ground black pepper cornstarch fresh rosemary
Viewed: 16 - Published at: 8 years agoIngredients
- 1 1/2 - 2 lbs boneless skinless chicken breasts
- 1/2 cup Dijon mustard
- 1/4 cup pure maple syrup
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon cornstarch
- 2 teaspoons fresh rosemary
Method
- Preheat oven to 450 degrees Fahrenheit. Line a 8x8" oven-proof pan with 2 layers of tin foil.
- In small bowl, whisk together Dijon mustard, maple syrup, vinegar, salt and pepper.
- Place the chicken in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
- Bake, uncovered, for 40 minutes.
- Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
- Immediately after plating chicken, whisk in the cornstarch into the liquid in the pan to create a thick sauce. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it's still not thickening after 1 tbsp., you can add more.
- Sprinkle rosemary on top before serving.
- Serve with rice or potatoes or vegetables.
