Rich but delicious--Dijon Maple Chicken

Dijon Maple Chicken
Saving Dinner Copyright 2003

6 boneless, skinless chicken breast halves
Salt and pepper to taste
2 tablespoons butter, divided
½ cup onion, chopped
1 cup chicken broth
½ cup half and half I used whipping cream
3 tablespoons Dijon mustard
1 ½ tablespoons maple syrup (you can use pancake syrup)

Season chicken with salt and pepper. In a skillet, melt half the butter over medium-high heat and cook chicken till browned on both sides. Remove chicken from skillet and keep warm.

In same skillet, add the rest of the butter and cook onion till translucent. Stir in broth with a whisk, making sure to whisk the browned bits up off the bottom of the pan. Add half and half, mustard and maple syrup. Bring to a low simmer and cook till thickened slightly, about 5 minutes. Pour chicken over sauce and serve.

Serves 6. Per serving: 350 cal, 10 g fat, 56g protein, 6g carbs, 155mg chol, 423mg sodium
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This was a recipe of convenience. I had everything on hand to make it. I enjoyed the tangy cream sauce but I don't make a habit out of making cream sauces so I don't know if I'd make it again. I certainly didn't regret making it. I really liked the sauce with the brown rice.

Too bad I didn't use a garnish - that photo looks pretty sad.

Time to return this book to the library. I think I'll be checking it out again in the future. It was my plan to run out and buy it but since I've recently acquired so many new cookbooks, I'll wait a bit.

This had been a long week and it still isn't over. I'm looking forward to a long weekend.

Blast From The Past: Rick Katz’s Brownies for Julia from May 2007. That was the dessert I made for Memorial Day last year. I don't know if I'll be doing any cooking this year. I certainly won't be torturing myself with something as awesome as those brownies. Those would be way too tempting.

Question of the Day: Do you make cream sauces very often at home?