Fast Guide to Serving Appetizing Maple Dijon chicken
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To prepare an extraordinary Maple Dijon chicken, here are the ingridients needed:
- Use of Maple syrup.
- Use of Dijon mustard.
- Get 2-3 garlic cloves of Garlic.
- Take of Rice wine vinegar.
- Use of Boneless skinless chicken thighs.
- Get of Fresh rosemary.
- Provide of Asparagus.
- Prepare of Orzo.
- Use 1/2 cup or more of Good Pecorino Romano cheese.
- Take 1-2 Tablespoons of Butter.
- You need 1/2 of Lemon.
After readying the materials, next you are good to make your tasty Maple Dijon chicken by following the instructions on this section:
- Mix equal parts maple syrup and Dijon mustard, then add just enough vinegar to loosen the sauce and to get enough tang to your liking. Add in 2-3 minced garlic cloves.
- Season the chicken thighs and place on a large jelly roll pan on a parchment sheet or foil and crumple up the edges around so the juices won't run into the asparagus. Pour over the sauce and place fresh rosemary over the top. Drizzle the other side with olive oil, add your asparagus, and roll around to coat. Season with good salt and freshly cracked pepper. Roast in a hot oven 400 or so until done...20 minutes worked for me....
- Meanwhile cook some orzo. When Al dente; drain and add 1-2 tablespoons of butter and at least a half a cup of freshly grated Romano or Parmesian. Squeeze half a lemon over the top to brighten it up and season well..
- To serve place the orzo down and add the chicken and asparagus on top and drizzle any juices that accumulated during the cooking..
While chicken is searing, whisk together dijon mustard, maple syrup, and apple cider vinegar in a small bowl. Add another pinch of salt and pepper to taste. When chicken is browned, remove skillet from heat and pour mustard sauce over the chicken. Flip each chicken breast to coat them with sauce, then slide the skillet into your preheated oven. The chicken is pounded out to an even thickness and topped with a creamy maple dijon sauce and then baked to perfection.
Recipe : Maple Dijon chicken
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