Maple mustard glazed chicken
Preparation - 30 min
Ingredients
Serves 4
- 30 ml extra virgin olive oil (2 tbsp.)
- 4 boneless chicken breast halves, skin removed
- 5 mL (1 tsp.) meat rub Rufus Teague
- 60 mL (1/4 cup) chicken broth
- 60 mL (1/4 cup) maple syrup
- 10 ml (2 tsp.) Fresh thyme, chopped
- 2 medium-sized cloves garlic, finely chopped
- 15 mL (1 tsp.) Pedro Ximénez wine vinegar
- 15 ml (1 tbsp.) of maple mustard Mrs. McGarrigle's
Preparation
- Preheat oven to 200°C (400°F).
- In a large oven-safe frying pan, heat olive oil over medium-high heat.
- Sprinkle breast halves with Rufus Teague meat rub and cook in the pan about 2 minutes on each side, until browned. Remove from pan and set aside.
- Stir in chicken broth, maple syrup, thyme and garlic. Bring to the boil, scraping brown bits off the bottom of the pan.
- Cook for 2 minutes, stirring frequently.
- Add Pedro Ximénez wine vinegar and maple mustard, then cook for 1 minute longer, stirring constantly.
- Return chicken to the pan and baste with sauce.
- Put the pan in the oven and cook for about 10 minutes, until meat is done.
- Remove chicken from the pan and leave to rest.
- Heat pan over medium heat for a few minutes, stirring frequently, until sauce is syrupy.
- Drizzle chicken with sauce before serving.
- Serve with rice or a Favuzzi salad.
