Monday, October 15, 2007

Maple-Mustard Chicken

Makes: 4 servings

2 T Dijon mustard
2 T maple syrup
2 T honey
2 t freshly squeezed lemon juice
1- 3 to 3 1/2 pound chicken, cut into 8 pieces
2 T vegetable oil

ONE is a large glass or stainless-steel bowl stir together the mustard, maple syrup, honey and lemon juice. Add chicken pieces, turning to coach. Cover and refrigerate for 1 to 6 hours.

TWO Drain chicken, reserving mustard mixture. Preheat oil in a large skillet over medium-high heat. Brown chicken pieces on both sides. Turn heat to low. Pour mustard mixture over chicken. Cover and simmer gently for 30 to 40 minutes or until chicken is no longer pink.

THREE To serve, place chicken pieces on a large serving platter. Pour pan juices over chicken.

FREEZER OPTION: Place chicken pieces and mustard mixture in a freezer bag and freeze up to 2 months. Defrost completely in refrigerator. Continue according to STEP TWO.

Recipe from Super Suppers Cookbook by Judie Byrd

1 comment:

Jamie said...

This sounds yummy!