Maple Dijon Chicken

The MO for dinners this week of Thanksgiving has been easy, fast, and light. One night I had some butternut squash to roast up, and decided to have chicken thighs with it. As far as how I was going to cook them, I couldn't quite decide, but I was drawn to some maple Dijon flavoring. I turned to my good friend Google, searched for "maple Dijon chicken," and came across this recipe. Sounded good to me, so on to the menu it went.

This was so good and so easy! The flavor was amazing, and although it went very well with the butternut squash, it would have been great to have some rice or pasta to soak up all those nice juices. I will definitely be making this one again. I know this picture doesn't make it look all that appetizing, but it's so good, I promise!

Maple Dijon Chicken
Serves 4

4 chicken breast pieces (I used thighs, which worked as well)
2 Tablespoon of olive oil

2 shallots, chopped
2 Tablespoons of minced garlic

1 cup of chicken broth
2 Tablespoons of honey Dijon mustard
1/3 cup of maple syrup
1/4 teaspoon of crushed red pepper

Directions: Rinse and pat dry chicken. Heat 1 Tablespoon of olive oil over medium-high heat and place chicken in pan. Cover, and brown for about 6 minutes on each side.

When chicken is browned on both sides, remove from pan and set aside. Add more olive oil as necessary, and place shallots and garlic in pan. Sauté for a few minutes, until nearly soft.

Meanwhile, mix chicken broth, mustard, maple syrup, and crushed red pepper in a small bowl. When shallots and garlic have sautéed a few minutes, add liquid, scraping up browned bits. Bring to a simmer, add chicken back in, cover, and allow to simmer for about five minutes. Enjoy!

Adapted from Kitchen Daily, original recipe here.