Have you heard of Yummly? It's my new discovery and a great way to keep all my favorite recipes from all over the web in tidy order in my own personal recipe box. Need a recipe for dinner? Want to serve up your favorite cocktail? How about something gluten free?
Are you searching for a recipe without mustard? My husband hates mustard. I love it and it's in the recipe featured below. But getting back to Yummly...the search filters on Yummly allow you to search for recipes with particular ingredients, or by cook time, or by holiday. You dig?
The more you save recipes to your recipe box the more Yummly knows what you like and offers recommendations for recipes you may like to try. So when you are surfing the web and searching for new recipes to try, look for the orange YUM button. It's on every recipe posted to my blog on the left hand side. Just click it and that recipe hops into your Yummly recipe box. You can also download the bookmarklet for your browser toolbar for those sites that don't have a YUM button.
So what are you waiting for? Get your Yummly account set up, so you can yum your favorite recipes. Also be sure to check out my personalized page on Yummly.
Doesn't this Maple Dijon Chicken looks Yummly!
Coming up with different ways to cook chicken can be challenging. We all seem to get in a rut somehow. This recipe combines the sweet flavor of maple syrup with tangy Dijon mustard to create a chicken dish that's like nothing you've ever tasted.
My husband does not like mustard. Not on his sandwich, not on his burger, nowhere. Now I have been known to sneak it into a marinade here and there without him knowing. But this recipe, it's obvious from the color of the sauce that it's in there.
The Dijon mustard contrasts with the sugary maple syrup and is transformed into a sweet and savory dish no man will say no to. Not even my husband.
Best of all this dish can be served up in a quick 30 minutes. Who said chicken was boring?
Maple Dijon Chicken
- 4 boneless, skinless chicken breasts
- 1/4 cup Italian breadcrumbs
- 1/4 cup maple syrup
- 1/4 cup chicken broth
- 1 tablespoon minced garlic
- 1 tablespoon fresh thyme
- 1 tablespoon canola oil
- 1 tablespoon butter
- 1 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
Melt the butter and add the canola oil to a skillet over medium heat. Dredge each side of the chicken breasts in the breadcrumbs and add to the pan. Sauté the chicken for about three minutes aside and remove from the pan. Place the chicken in a 400° oven and continue to cook until the chicken is crispy, about 10 minutes.
Meanwhile, whisk together the chicken broth, maple syrup, garlic, thyme, Dijon mustard and apple cider vinegar. Add the marinade to the skillet and bring to a simmer. Allow the marinade to thicken and reduce. Plate the cooked chicken breasts and spoon the sauce over the chicken.
Serves 4. Total time: 30 minutes.