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Recipes - Holy Yum Chicken

Recipe Name

Holy Yum Chicken

Submitted by

epeck1193

Recipe Description

Tangy chicken entree

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	5	Cook Time (minutes)	45	Ready In (minutes)	50

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Ingredients
Amt.	Measure	Ingredient



2	serving	boneless skinless chicken breasts, 16 oz - 1 breast
1/2	cup	Dijon mustard
1	tablespoon	red wine vinegar
1/4	teaspoon	salt
1/4	teaspoon	black pepper
1	tablespoon	Cornstarch
2	teaspoons	Rosemary leaves, fresh, minced

Steps

Sequence	Step

1	Preheat oven to 450 degrees Fahrenheit. Line a 8x8" oven-proof pan with 2 layers of tin foil.
2	In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
3	Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
4	Bake, uncovered, for 40 minutes.
5	Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
6	Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You''ll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it''s still not thickening after 1 tbsp., you can add a little more.
7	Sprinkle rosemary on top before serving.
8	Serve with rice or potatoes or vegetables

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