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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Got this recipe out of You: The Owner's Manual. Really liked the recipe but I probably added a little more syrup to dipping sauce than called for. I also used white cooking wine and a white onion in place of shallot, which I also sauteed in olive oil for the sauce. It could also be great to make a sandwich out of. Ingredients:
1/4 cup dijon mustard |
1 tablespoon white wine (chardonnay or sauvignon blanc) |
1/8 teaspoon worcestershire sauce |
fresh ground black pepper |
1 tablespoon finely minced shallot, divided |
1 1/2 tablespoons real maple syrup, divided |
2 boneless skinless chicken breasts |
Directions:
1. Combine 1/8 cup mustard, wine, Worcestershire sauce, pepper, 1/2 T. shallots, and 1/2 T. maple syrup in a shallow dish, for a marinade.
2. Add chicken and turn to coat thoroughly; let stand for 5 minutes.
3. Remove chicken from marinade; discard marinade.
4. Grill or pan-grill chicken 3-5 minutes per side or until chicken is no longer pink in the center.
5. Meanwhile, in a small bowl, combine the remaining mustard, shallots, and maple-syrup. Mix well and serve as a dipping sauce for the chicken.
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