Lunch: Maple-Glazed Chicken Breasts with Mustard Jus

Chef Way: At Emeril's in New Orleans, chef David Slater glazes chicken breasts with maple syrup, sherry vinegar, and orange juice infused with anise and other spices. Then he serves them with a confited chicken leg, caramelized root vegetables, braised ka

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Maple-Glazed Chicken Breasts with Mustard Jus

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

1 tbsp. unsalted butter
1 c. fresh bread crumbs
1 tbsp. chopped parsley
salt
Freshly ground pepper
1 tbsp. extra-virgin olive oil
4 boneless chicken breast halves with skin
2 tbsp. pure maple syrup
1 tbsp. sherry vinegar
1/2 c. chicken stock
2 tbsp. Dijon mustard

Instructions

Preheat the oven to 450 degrees F. In a large ovenproof skillet, melt the butter. Stir in the bread crumbs and cook over moderate heat until golden. Stir in the parsley and season with salt and pepper. Transfer to a plate and let cool. Wipe out the skillet.
Add the olive oil to the skillet and heat until shimmering. Season the chicken with salt and pepper and add it to the skillet, skin side down. Cook over moderately high heat until the skin is browned, 3 minutes. Flip the chicken and roast in the oven for 7 minutes, until just cooked through.
Return the skillet to the burner. Add the syrup and vinegar; bring to a boil. Turn the chicken skin side down and cook until richly glazed, about 30 seconds; transfer to plates skin side up. Add the stock to the skillet and boil until reduced by one-third, scraping up any browned bits from the bottom. Stir in the mustard and season with salt and pepper. Spoon the sauce over the chicken. Top with the bread crumbs and serve.

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