1 1/2-2 lbs Boneless, skinless, chicken breasts or thighs, thawed
1/2 c. Dijon mustard
1/4 c. PURE maple syrup
1/4 c. White vinegar
1/4 tsp Salt
1/4 tsp Pepper
1 Tbs Cornstarch
Preheat oven to 450. Coat a 8x11 baking dish with spray oil. Lay chicken in pan. In a small bowl, whisk dijon mustard, syrup, vinegar, salt and pepper. Pour over chicken. Turn chicken around in sauce to make sure it gets coated. Bake uncovered for 40 minutes, or until chicken is no longer pink juice inside chicken is clear. Remove chicken from pan onto a separate plate. Do NOT discard the liquid. Immediately whisk 1 Tbs of the cornstarch to the liquid in the pan. This is the sauce you can our over the chicken. (It has to be hot to mix the cornstarch) If it's not the desired thickness, add a little more cornstarch.
This is AMAZING! It sounded gross when I first read the ingredients but I took a chance and man I am glad I did! I served it with rice and a salad. It was even good on top of the rice. I made enough for my husband and I for two dinners but we both loved it so much that there were no leftovers.
Enjoy!
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