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- 4 boneless, skinless chicken breast halves (4-6 oz)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Cooking spray
- ½ cup chicken broth
- ¼ cup maple syrup
- 1 tablespoon Silver Spring Beer’n Brat Mustard
- 1 tablespoon butter
- 1 tablespoon snipped fresh parsley
Season both sides of the chicken with salt and pepper.
Spray a skillet with a cooking spray. Over medium-high heat, cook each side of the chicken for 5-6 minutes. Remove from the skillet and cover with foil to keep warm.
Add the chicken broth and scrape up the bits from the bottom of the half. Reduce the broth by half.
Add the syrup and mustard to the skillet. Simmer until thickened.
Remove from heat, whisk in the butter and parsley. Add the chicken back into the skillet and make sure to coat with the glaze.
Recipe courtesy of Based in part on a The Pampered Chef recipe, it has been modified by Silver Spring Foods, Inc.
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