Chicken, I cook a lot of chicken. I really have no explanation why? This chicken is delicious I mean really really delicious. It is one of the easiest dishes to make. I served this along side some crock pot scalloped potatoes that I made during our power outage. I was able to run the slow cooker off the generator. Who knew?! I will be posting that recipe soon. We got some snow last night not to bad though. I hope everyone stays warm!
3 boneless, skinless chicken breasts sliced in half
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon rice wine vinegar or Marsala wine
salt and pepper
1 pint mushrooms sliced
1 tablespoon butter
1/2 teaspoon olive oil
1 tablespoon Marsala wine
Preheat oven to 450 degrees. Mix together dijon mustard, maple syrup and rice wine vinegar or wine. Place chicken in an oven proof baking dish and sprinkle with salt and pepper. Pour the mustard mixture over them, turning the breasts in the mixture so they are fully coated. Halfway through baste the chicken with the sauce. Bake for 40 minutes or until the meat is cooked. Let the chicken rest before serving. Then sprinkle with fresh rosemary. While the chicken is cooking heat butter and olive oil in saute pan over medium high heat. Add the mushrooms, sprinkle with salt and pepper. Deglaze pan with wine and cook until the mushrooms are soft. Pour mushrooms over chicken and serve.
*Shared over at Weekend Potluck, Foodie Friday, Strut Your Stuff Saturday, Spotlight Saturday, Or So She Says