I came home from work one day and my husband had made dinner! This isn’t a rare occurrence, actually – he’s the better cook (apparently when I don’t cook from a recipe, my food “doesn’t have flavor”) so he actually does quite a bit of the cooking. I mean, food should be flavorful and taste good, right?
Anyway, this was a new recipe – no idea where it came from, but it’s a keeper. A little sweet, a little spicy, a little tangy. You could even adjust spice/tang/sweetness by playing around a little bit with the ingredients.
We served this with green beans, and it would likely also pair well with rice or a salad. Sorry there aren’t more pictures! Next time I make it, I’ll add a few!
2 boneless, skinless chicken breasts, butterflied
2 tsp Dijon mustard
2 tsp maple syrup
1 ½ tsp red wine vinegar
3 tbsp. olive oil, divided
- Preheat oven to 450F. Season chicken with salt and pepper.
- Combine mustard, syrup, and vinegar. Slowly add 2 tbsp of oil, whisking until blended.
- Brown chicken in 1 tbsp hot oil in an oven-safe skillet over medium-high heat.
- Reserve 2 tbsp mustard mixture and brush remaining mixture over chicken.
- Bake 15-20 minutes (or until done – we don’t want anyone getting salmonella) and serve with reserved sauce.