Recipes
Maple Mustard Glazed Chicken with Potatoes and Leeks
4 servings
40 minutes total
Shopping list
Ingredients
- 3 cups baby gold potatoes
- 1 leek
- 1 crisp, sweet apple
- 2 teaspoons fresh thyme leaves
- 4 cloves garlic
- 2 tablespoons canola oil, divided
- 1 ¾ lb boneless, skinless chicken breasts
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- ¼ cup unsalted chicken broth
- ¼ cup maple syrup
- 1 tablespoon coarse ground mustard
- 1 tablespoon apple cider vinegar
Steps
- Halve potatoes. Chop leek (white part only; 1 cup). Core apple and chop into bite-size pieces. Chop thyme and garlic. Place potatoes in microwave-safe dish and cover; microwave on HIGH 8–10 minutes until tender when pierced with a fork.
- Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan, then add potatoes (cut side down); cook 1–2 minutes until golden. Remove potatoes from pan and set aside.
- Reduce heat to medium; add remaining 1 tablespoon oil to pan. Season chicken with salt and pepper, then place in pan (wash hands); cook 3–4 minutes on each side until well browned. Add leeks, apples, and garlic; cook and stir 1–2 minutes until leeks begin to soften. Reduce heat to low.
- Combine broth, syrup, mustard, vinegar, and 1 teaspoon thyme, then add to chicken; simmer 2–3 minutes until mixture thickens and chicken is 165°F. Remove chicken from pan; let stand 5 minutes to rest. Return potatoes pan and stir to coat; sprinkle with remaining 1 teaspoon thyme. Slice chicken and serve with sauce and potatoes.
Amount per ¼ recipe serving: Calories 450, Total Fat 12g, Sat Fat 2g, Trans Fat 0g, Chol 110mg, Sodium 380mg, Total Carb 43g, Fiber 3g, Sugars 19g, Protein 43g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 15%