Maple-Mustard Glazed Chicken

If you love mushrooms and maple syrup then this should be a your go to weeknight meal.  It was a bit on the sweet side, but I think that could be toned down if you used stone ground mustard (which the recipe calls for) instead of the honey mustard that I used.  It only took about 25 minutes to prepare with half the time doing nothing while it it cooks in the oven! Moe, the super hard grader, gave it a 10 out of 10 which took me by complete surprise since he is Mr. Critique when it comes to reviews :)

Maple-Mustard Glazed Chicken
Source:  Cooking Light Magazine, Jan/Feb 2012
Serves:  2 servings

2 boneless chicken breasts
10 portabella mushrooms
1/4 cup chicken stock
1/4 cup maple syrup
1 tbs cider vinegar
1 tbs mustard (stone ground) - honey mustard would work as well
2 tsp thyme (fresh)
1 bay leaf
2 medium garlic cloves, minced
olive oil (approximately 2 tsp)
salt and pepper to taste

Preheat oven to 400 degrees. In a large oven safe skillet, heat olive oil over medium high heat.  Sprinkle chicken with pepper and add to the pan.  Sear chicken for 2 minutes on each side until browned.  Remove chicken from pan and set aside. 

Add mushrooms, syrup, broth, thyme, bay leaf, and garlic into skillet.  Stir to keep from the bottom of the pan to burn.  Cook for approximately 2-3 minutes.  Add vinegar and mustard and cook for 1 minute. 

Add chicken back into the pan and coat with the sauce. Place the skillet in the oven and bake for 10 minutes or until chicken reads an internal temperature of 165 degrees. Remove from oven and place chicken on a plate to cool for a few minutes. 

While the chicken cools, heat the sauce remaining in the skillet until it thickens and becomes syrupy. 

Ratings:
Miss J, 9 out of 10
Moe, 10 out of 10

- Miss J