In The Kitchen: Mustard Maple Chicken

It’s been a while since I posted a recipe or anything food related for that matter. Doesn’t mean I’ve been shying away from cooking though, in fact I’ve been really good and actually baked last weekend! Yes, baked! I’m not a big baker to be honest, and am actually one of those people who will always choose pizza over chocolate cake but it was the little one’s birthday and the BF loves him some Tarte Tatin. But, this recipe isn’t about that (I just wanted to brag a little about baking); it’s actually about one of the simplest and most delish dinners I ever made. The recipe is adapted from Witty In the City and while she calls it Man Pleasing Chicken, I’ll just call it Family Pleasing Mustard Maple Chicken because it pleased all of us.

Here’s what you’ll need, to serve 2-3 (again, my man eats!)

• 4 chicken breasts (Witty in the City used boneless thighs but I’m not a big chicken eater so chicken breasts are pretty much all I can tolerate)
• ½ cup of Dijon mustard (which for me ended up being almost an entire small pot)
• ¼ cup Maple syrup. I actually found some original organic Canadian at a local organic food store and it made me really happy!
• 1tbs of Apple Cider Wine Vinegar
• Salt n peppa (although I used an organic salt n herb mix, which ended up being even better)

Ummm, that’s it for the ingredients.

Now, here’s what you’ll do.

Preheat the over to 230°C (or 450°F). In a cup combine the Dijon mustard, Maple syrup and the vinegar. If your Dijon mustard is actually French it will be spicy and ½ cup might seem like a spicy hot overdose but don’t worry, once it’s baked the Maple syrup will totally balance it out. The pre-cooked mixture will still be quite spicy but don’t panic like I did; I promise it will tone down. Put the chicken in a pan and season it to your liking with either salt & pepper or a salt herbal mix like I did. Then pour the sauce you combined over the chicken breasts and turn so they are entirely coated with it. Put in the oven and go read a book or watch TV for 40 minutes. I checked on it occasionally and while it was technically done at around 35min I let it go a little longer because I like it well done. Take out, let it sit for a few minutes and serve.

Now, how good is it?