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Maple Mustard Chicken

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It’s maple syrup week here at the Tearoom!  The sap is running here in Ontario, Canada so it seemed like an ideal time to share some of my favourite maple syrup recipes.  Here’s a video showing you a typical “sugaring off” party:

This maple mustard chicken is a hit with family and friends.


2 T. vegetable oil (30 ml)

2 boneless, skinless chicken breasts (dredge them in some flour that’s been seasoned with salt and pepper)

(1/2 cup (125 ml) sliced mushrooms – optional – I don’t include these because I’m allergic but the original recipe called for them)

1 chopped green onion

1/2 cup (125 ml) heavy cream

3 T. maple syrup (45 ml)

1 tsp. (5 ml) Dijon mustard

Instructions: In a skillet, saute the chicken in the oil until it’s golden brown in colour.  Put aside to drain on paper towels.  Using the same skillet, saute the scallion (and mushrooms if using).  Stir in the cream, syrup, and mustard.  Cook this over medium heat, stirring frequently until it reduces and thickens a bit.  Serve the sauce over the chicken.

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