Maple Dill Chicken Breasts Recipes

MAPLE DILL CHICKEN BREASTS

Steps:

• Salt and pepper chicken breasts.
• Melt butter in skillet, pan fry chicken breasts till golden 2-3 minutes per side.
• Pour in wine (or juice) and syrup.
• Cover and cook over medium/low heat 8-10 minutes or till juices run clear.
• Remove chicken to platter.
• Stir in dill, boil slightly till thick, 2-3 minutes.
• Pour sauce over chicken.
• Serve with rice or steamed new potatoes.

MAPLE DIJON CHICKEN

Steps:

• Place chicken breasts in a slow cooker. Mix Dijon mustard, onion, lemon juice, maple syrup, olive oil, teriyaki sauce, soy sauce, garlic, and rosemary together in a bowl. Pour into the slow cooker. Ensure sauce covers the chicken.
• Cook on High until chicken is no longer pink in the center, 1 to 2 hours.

MAPLE-DIJON CHICKEN

Steps:

• Toss chicken with seasonings. In a large skillet, heat oil over medium heat; saute chicken 10 minutes. Add onion and garlic; cook and stir 5 minutes. Stir in mustard and syrup; cook and stir until sauce is caramelized and chicken is no longer pink, 5-7 minutes.

MAPLE DIJON GLAZED CHICKEN RECIPE

Steps:

• Preheat your oven to 425 degrees F.
• Mix together Dijon mustard, maple syrup and rice vinegar.
• Put the whole package of chicken thighs into an 8 x 8 inch glass baking dish (I lined mine with aluminum foil for easy clean up).
• Salt and pepper the thighs.
• Pour maple mustard mixture over top, turning the thighs in the mixture so they are fully coated.
• Put the chicken thighs in the oven, and let them bake for about 40 minutes or until a meat thermometer reads 165 degrees F.
• Baste the tops of the chicken with more sauce halfway through cooking time. Use the sauce that is in the pan for basting.
• Let the chicken rest for 5 minutes before serving.
• Sprinkle with rosemary if desired.