A tangy, yet subtly sweet maple mustard glaze that's low in fat. Perfect for chicken, but equally delicious on pork chops!

misscait21
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter over medium heat in a large, nonstick skillet. Sprinkle chicken evenly with salt and pepper; add to the hot pan. Cook until lightly browned, about 4 minutes per side. Remove from the pan; set aside and keep warm.

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  • Pour chicken broth into the skillet with maple syrup, Dijon mustard, sage, and thyme. Bring to a boil; cook until slightly thickened, about 3 minutes. Stir in heavy cream and reduce heat to medium.

  • Return chicken to the pan and let simmer until chicken is no longer pink in center and juices run clear, about 3 minutes, flipping once.

Nutrition Facts

205 calories; 4.7 g total fat; 71 mg cholesterol; 593 mg sodium. 15.1 g carbohydrates; 24 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/23/2019
This is a pretty tasty way to eat chicken breasts! I adjusted the salt and pepper to taste and added a bit more mustard too (I really like a strong mustardy flavor). If I had one minor critique it would be in the addition of the heavy cream early on in the sauce. Letting the heavy cream boil made the sauce break a bit--so in the future I would add it at the end of the cook time instead. My chicken breasts were also kinda big so they took longer than the time listed to cook. Other than that this is a delicious chicken dish! Thank you for the recipe! Read More
(2)

Most helpful critical review

Rating: 3 stars
07/13/2019
Too sweet. Didn t think that small amount of syrup had that much power! Read More
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/23/2019
This is a pretty tasty way to eat chicken breasts! I adjusted the salt and pepper to taste and added a bit more mustard too (I really like a strong mustardy flavor). If I had one minor critique it would be in the addition of the heavy cream early on in the sauce. Letting the heavy cream boil made the sauce break a bit--so in the future I would add it at the end of the cook time instead. My chicken breasts were also kinda big so they took longer than the time listed to cook. Other than that this is a delicious chicken dish! Thank you for the recipe! Read More
(2)
Rating: 4 stars
06/23/2019
This is a pretty tasty way to eat chicken breasts! I adjusted the salt and pepper to taste and added a bit more mustard too (I really like a strong mustardy flavor). If I had one minor critique it would be in the addition of the heavy cream early on in the sauce. Letting the heavy cream boil made the sauce break a bit--so in the future I would add it at the end of the cook time instead. My chicken breasts were also kinda big so they took longer than the time listed to cook. Other than that this is a delicious chicken dish! Thank you for the recipe! Read More
(2)
Rating: 5 stars
07/17/2019
Very yummy and super simple! Ended up having to sub hazelnut coffee cream for the 2 teaspoons of heavy cream and it worked out wonderfully. Read More
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Rating: 4 stars
07/16/2019
You have to watch the chicken very close. It will become dry fast. Second time I used more chicken broth and heavy cream and it was much better. Read More
Rating: 3 stars
07/13/2019
Too sweet. Didn t think that small amount of syrup had that much power! Read More