Mustard & Maple Chicken

I know this sounds disgusting, but hear me out, because it’s my husband's favorite food of 2020. It is also super easy to make.

Before we got started, I do want to make it very clear that when I say maple syrup I do not mean what we put on pancakes. I mean pure, liquid, maple syrup which is used mostly for cooking.

Ingredients!

• Chicken tenderloins or chicken thigh fillets (no bone, no skin)
• Garlic powder or minced garlic
• Dijon Mustard (1/2 cup to a cup)
• Maple Syrup (1/2 a cup to 3/4 a cup)
• Apple Cider Vinegar or Red Wine Vinegar (1–2 tbs)
• Butter
• Your favorite spices (I use pepper, sea salt, and Garlic & Herb Dash)

Directions!

1. Heat your oven to 450 Degrees
2. Place your chicken in a small glass dish. (I use an 8x8 Pyrex)
3. Season your chicken with preferred spices.
4. If I bought fillets (meaning they open up to have a pocket inside) then I put a small pat of butter within each. If I bought tenderloins I would just skip the butter.
5. In a medium-sized mixing bowl or a glass measuring cup, you’ll want to mix your maple syrup, dijon mustard, and vinegar together and whisk until smooth.
6. Pour this mixture over the chicken and spoon it onto each piece to make sure the chicken is well covered.
7. Bake for 40 minutes.

I always serve this over instant garlic mashed potatoes (though homemade is even better!) and we use the leftover maple mustard sauce as gravy. It is divine!

Hope you love it!