Maple Mustard Chicken With Pasta Recipes

MAPLE-MUSTARD CHICKEN THIGHS

Maple-Mustard Chicken Thighs image

Provided by Ellie Krieger

Time 55m

Yield 2 to 4 servings

Number Of Ingredients 6

Ingredients

4 large bone-in chicken thighs, skins removed (about 1 1/2 pounds)
2 tablespoons grainy French mustard
2 tablespoons Dijon mustard
1 clove minced garlic
1/2 teaspoon dried marjoram
2 tablespoons maple syrup

Steps:

Preheat oven to 375 degrees F.
Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.

MAPLE MUSTARD CHICKEN WITH PASTA

Maple Mustard Chicken With Pasta image

Sundried Tomatoes, snow peas & red peppers in a maple Mustard sauce. Compliments of Les Petites Gourmettes in Scottsdale, from my Junior League of Phoenix Cookbook.

Provided by BakinBaby

Categories One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

2 garlic cloves (minced)
2 tablespoons olive oil
2 tablespoons rosemary (fresh chopped)
2 tablespoons chives (fresg,chopped)
2 tablespoons apple cider vinegar
1/3 cup maple syrup
1/4 cup spicy brown mustard
6 chicken breasts (boneless or skinless)
salt & pepper
1 tablespoon olive oil
1 cup wine (white)
1 cup chicken broth
3 red peppers (chopped)
1/2 cup sun-dried tomato
1/2 lb snow peas (stemmed & lightly steamed)
1 lb penne pasta (cooked)

Steps:

Saute garlic in oil, add rosemary, chives and vinegar, cook 30 sec; transfer to a bowl to cool.
Whisk in the syrup & mustard put in a glass dish.
Sprinkle chicken with pepper, marinate 1 hours chilled in syrup/mustard mixture.
Remove chicken, reserve marinade; season chicken with salt and pepper, saute in olive oil for 2 minute each side, reduce heat to medium & continue cooking for 3 minutes per side, set chicken aside.
Add the wine to skillet, bring to a boil; cook until reduced by 1/2; add broth & reserved marinade, boil for 5 minute or reduced to desired consistency.
Cut chicken into bitesized pieces;add chicken, red peppers, tomatoes & snow peas to the sauce. Cook until heated through, season with salt & pepper.
Combine chicken mixture and pasta in bowl, mix well.

Nutrition Facts : Calories 539.9, Fat 17.1, SaturatedFat 3.9, Cholesterol 69.6, Sodium 329.1, Carbohydrate 62.8, Fiber 8.7, Sugar 12.8, Protein 29.7

MAPLE MUSTARD CHICKEN

Maple Mustard Chicken image

My husband loves this chicken dish. It calls for only five ingredients, and we try to have them all on hand for a delicious and cozy dinner anytime. -Jennifer Seidel, Midland, Michigan

Provided by Taste of Home

Categories Dinner

Time 3h5m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

6 boneless skinless chicken breast halves (6 ounces each)
1/2 cup maple syrup
1/3 cup stone-ground mustard
2 tablespoons quick-cooking tapioca
Hot cooked brown rice

Steps:

Place chicken in a 3-qt. slow cooker. In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. Cover and cook on low for 3-4 hours or until tender. Serve with rice. Freeze option: Cool chicken in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 289 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 296mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 2g fiber), Protein 35g protein.

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