Ingredients
- 2 large chicken breasts
- Salt & pepper to taste
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 1/3 cup chicken broth
- 1.5 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- 1/4 teaspoon lemon juice
- 1/4 teaspoon Italian seasoning
- 1 tiny pinch cayenne pepper (optional)
- 1 cup heavy/whipping cream
Method
- Slice each chicken breast in half lengthwise so you have 4 thinner cutlets. Sprinkle them all over with the garlic powder and salt & pepper.
- Heat the olive oil and one tablespoon of the butter in a skillet over medium-high heat.
Once the pan is hot, add the chicken and cook for 4-5 minutes/side until golden. Transfer the chicken to a plate.
Take the pan off the heat and add the rest of the butter, the chicken broth, Dijon mustard, maple syrup, lemon juice, Italian seasoning, and cayenne pepper (if using). Stir/whisk the sauce until smooth (make sure the liquid doesn’t reduce completely).
Stir in the cream and return the pan to the burner over medium-high heat. Once the sauce is bubbling again, add the chicken back in. Reduce the heat and let it simmer for 5 minutes or until the chicken is cooked through and the sauce is reduced to your liking. Season with extra salt & pepper as needed.
Notes from Slippery Slope Maple
I like to put this dish in the oven for 20 minutes or so at 350 degrees after adding the chicken back to the pan rather than finishing it on the stove. Makes it totally tender and yummy. I serve it over rice with a side of stir fried green beans.
From Natasha at Salt & Lavender (click for full recipe and notes) https://www.saltandlavender.com/creamy-maple-chicken/