Honey and mustard became very popular in the 1970s as a dipping sauce for chicken fingers. Even as a kid way back then, I only enjoyed the sweetened sauce in small quantities. It seems I’ve never been a big fan of savory dishes having a lot of sweetness to them. Instead, I prefer just an occasional pop of sweetness in piquant foods. That preference has only intensified as I’ve gotten older and my palate has developed and become more sophisticated.

Given the tanginess of the Dijon mustard and spices used in this chicken dish, I was confident that the maple syrup in the sauce would not provide too much sweetness to the chicken. And that is the absolutely the case. The maple syrup adds woody undertones and just a hint of sweet to the sauce. Kind of like a mature version of the honey mustard sauce from my youth!

Maple-Dijon Chicken

Maple-Dijon Chicken (adapted from tasteofhome.com)  Total Time Required: 30 minutes, Prep Time: 10 minutes, Cook Time: 20 minutes, Makes: 4 servings

Ingredients:

• 1 pound boneless skinless chicken breasts, pounded to an even thickness then cut into 1-inch-thick strips
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1/3 cup Dijon mustard
• 3 tablespoons maple syrup
• fresh rosemary, chopped, for serving

Pound the chicken to an even thickness, then cut it into strips.

Directions:

After the chicken has been pounded to an even thickness and cut into 1-inch strips, toss the chicken with the rosemary, thyme, salt, and pepper.

Season the chicken.

Combine the Dijon mustard with the maple syrup and set the mixture aside.

Combine the Dijon mustard with the maple syrup for the sauce

In a large skillet, heat the oil over medium heat. Sauté the chicken for 10 minutes turning it over halfway through.

Cook the chicken . . .

. . . turning it over halfway through.

Add the onion and garlic, cooking and stirring for 3 – 5 minutes.

Add the onion and garlic to the chicken.

Stir in the mustard and syrup mixture, cooking and stirring until the sauce is caramelized and the chicken is no longer pink, about 3 – 5 minutes.

Add the sauce to the chicken . . .

. . . cooking until the sauce has thickened.

Transfer the chicken and sauce to a serving bowl and garnish with some chopped fresh rosemary, if desired.

Serve the chicken with fresh chopped rosemary, if desired.

Even discerning palates will enjoy the touch of sweet in this dish!  ~Linda

Maple-Dijon Chicken (adapted from tasteofhome.com)  Total Time Required: 30 minutes, Prep Time: 10 minutes, Cook Time: 20 minutes, Makes: 4 servings

Ingredients:

• 1 pound boneless skinless chicken breasts, pounded to an even thickness then cut into 1-inch-thick strips
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1/3 cup Dijon mustard
• 3 tablespoons maple syrup
• fresh rosemary, chopped, for serving

Directions:

After the chicken has been pounded to an even thickness and cut into 1-inch strips, toss the chicken with the rosemary, thyme, salt, and pepper. Combine the Dijon mustard with the maple syrup and set the mixture aside.

In a large skillet, heat the oil over medium heat. Sauté the chicken for 10 minutes turning it over halfway through. Add the onion and garlic, cooking and stirring for 3 – 5 minutes. Stir in the mustard and syrup mixture, cooking and stirring until the sauce is caramelized and the chicken is no longer pink, about 3 – 5 minutes. Transfer the chicken and sauce to a serving bowl and garnish with some chopped fresh rosemary, if desired.