There’s something about this meal (or maybe it’s my photos of this meal) that screams ‘70’s to me. (Which is a little weird since I wasn’t even born yet in the ‘70’s, but I think I’m remembering episodes of The Brady Brunch, which I used to watch like it was my job when I was growing up…I was convinced I was Jan and my younger sister was a combo of both Marcia and Cindy, lol.)
This meal reminds me of one of my favorite meals from that time of my life: my mom’s Honey-Dijon Chicken. Maple stands in for honey here, and garlic and fresh herbs add dimension. My mom’s dish used to take a while to cook since she used bone-in chicken; made with boneless, skinless chicken breast cutlets, this dish comes together in less than 15 minutes, making it perfect for weeknights.
Add a green salad and some crusty multigrain rolls to round out the meal and keep cooking time to a minimum.
- 2 teaspoons olive oil
- 4 (6 oz/170 g each, for a total of 1 1/2 lbs or 680 g) chicken breast cutlets
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup (65 ml) low-sodium chicken broth (or water)
- 1/4 cup (65 ml) maple syrup
- 2 teaspoons chopped fresh thyme
- 2 medium garlic cloves, thinly sliced
- 1 tablespoon apple cider vinegar
- 1 tablespoon stone-ground mustard
- Heat a large skillet over medium-high heat; add the oil and swirl to coat. Season the chicken on both sides with the salt and pepper.
- Add the chicken to the hot skillet and cook until browned and cooked through, about 4 minutes, flipping once. Transfer the chicken to a plate and set aside for now.
- Add all remaining ingredients to the pan; bring to a boil, using a wooden spoon to scrape up any brown bits. Cook until the sauce is starting to thicken, about 4 minutes.
- Add the chicken back to the pan and cook 2 minutes more until the chicken is warm and the liquid is syrupy.
Recipe adapted slightly from Cooking Light.