Lake Lure Cottage Kitchen

I have tried very hard not to sound the January “diet” drum on this blog.  But “ta dum”, it has been happening.  One of us has been doing a better job than the other, but we both have been more conscious of what we are putting in our mouths.  My way to lose weight is portion control.  I keep eating most all of the foods I always eat, but just less of them.  Sweets are limited but not eliminated.  I feel like we eat a pretty healthy diet anyway, so just cutting down a bit is my solution.  Also I have added a weekly weigh-in at Weight Watchers.  That is all of the motivation I need.  And a five pound weight loss, so far, is my reward.

This recipe for maple-mustard glazed chicken was in the latest issue of Cooking Light.  Everyone gets tired of skinless, boneless chicken breasts when you are on a diet.  This issue of the magazine is dedicated to 25 healthy chicken dinners and there are several great recipes that improve the ho-hum chicken breast.  I chose to make this recipe because I love the ingredients.  Stone-ground mustard, pure maple syrup, lots of garlic and chicken broth combine to make a beautiful glaze.  What could be more beautiful?

MAPLE-MUSTARD GLAZED CHICKEN

2 teaspoons olive oil
4 (6 ounce) skinless, boneless chicken breast halves
Salt and pepper to taste
1/4 cup chicken broth
1/4 cup maple syrup
2 teaspoons fresh thyme
2 garlic cloves, thinly sliced
1 tablespoon cider vinegar
1 tablespoon stone-ground mustard

Preheat oven to 400 degrees F.

Heat a large ovenproof skillet over medium-high heat.  Add oil; swirl to coat.  Sprinkle chicken with pepper and salt.  Add chicken to pan; saute 2 minutes on each side or until browned.  Remove chicken from pan.  Add broth, syrup, thyme, and garlic to pan; bring to a boil, scraping pan to loosen browned bits.  Cook 2 minutes, stirring frequently.  Add vinegar and mustard; cook for 1 minute, stirring constantly.  Return chicken to pan, and spoon mustard mixture over chicken.  Bake at 400 degrees F. for 10 minutes or until the chicken is done.  Remove chicken from pan; let stand 5 minutes.  Place pan over medium heat; cook mustard mixture 2 minutes or until liquid is syrupy, stirring frequently.  Spoon sauce over chicken and serve.

Printable recipe