Chicken w/ Maple Mustard Dill Sauce

A really great way to be “good” on a diet or on your healthy-eating kick is to change things up.  Make interesting food and don’t get stuck with the same old.  Experiment with spices and flavors.  You’ll be surprised at how many different things there are to try and how pleased you will be eating healthy when it’s exciting.

Something I like to do is to change up the sauces I use when I cook simple things like Chicken.  I had this recipe saved for about a year in my books and was really intrigued to try it.  Honestly- it seemed a little weird but I had everything in my fridge already so I figured why the heck not?

Pan-Roasted Chicken w/ Maple Mustard Dill Sauce

Serves 2

Ingredients:

2 (6-oz) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper 
Cooking spray 
1/2 chopped or sliced red onion 
6 Tablespoons Maple Syrup
4 Tablespoons Dijon Mustard
1 tablespoon Water
1 teaspoon chopped Fresh Dill or 1/2 teaspoon dried (I used 1 tsp of Gourmet Garden)
1 teaspoon Grated Orange Rind

Preparation:

  1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan.
  2. Reduce heat to medium.  Combine the syrup, mustard, water, dill, and orange in a small bowl and stir with a whisk until well combined.
  3. Add onion to pan; cook 1 minute. Add sauce; cook 1 minute or until thoroughly heated, stirring frequently. Serve sauce with chicken.

Very slightly adapted from: Cooking Light 

Makin' the sauce!

Makin’ the sauce!

P1020026

The one thing I wanted to do for this recipe was make it only for two (original was 4) but keep the same amount of sauce.  Dave loooooves lots of sauce with everything, so I thought it would be best for us.  It really worked out and I think the amount of sauce was perfect!

Served this with tons of veggies:  Roasted Asparagus, Roasted Tomato, and some Garlic Sauteed Spinach :)

Served this with tons of veggies: Roasted Asparagus, Roasted Tomato, and some Garlic Sauteed Spinach 🙂

maplemustardchick

I also have to mention that I recommend using REAL maple syrup.  Not the Aunt Jemima sugary crap.  If you haven’t yet, spend an extra couple of dollars and buy yourself the real stuff- it will work better in the recipe and then you’ll have plenty leftover for some life-changing pancakes.  This is also like, the bagillionth time I’ve used my Gourmet Garden tubed herbs… I cannot stress how awesome they are.

Meanwhile, as I mentioned earlier… I totally get that the maple-dill-mustard-orange combination seems a little strange.  I thought the same thing.  Get past it.  This sauce rocks- the flavors just work.  Don’t ask any questions, just do.  You’ll be pleasantly surprised.

Now let me go watch this show on Sci with Dave about King Crabs and how they are destroying their ecosystem!  AHH!  #HowISpendMyNights.

KingCrab

2 thoughts on “Chicken w/ Maple Mustard Dill Sauce

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