Boneless skinless chicken breast = vehicle for flavor. 

This recipe was quick and really really good. It even got rave reviews from a picky eater who “doesn’t like honey mustard.” 
Feel free to adjust the amounts of maple syrup and mustard if you like it a little more maple-y or mustard-y.  I think the Dijon is a keystone to the sauce, but you could sub the yellow mustard for a different variety, like whole grain mustard. Also, I always either pound out or slice in half lengthwise my boneless skinless chicken breasts, especially if they are larger; this ensures that they cook evenly and don’t dry out. If you are looking for a good meat-pounder, this is the one I have, which I love. 

This chicken goes great with a big, Italian-style salad.

4 small boneless skinless chicken breasts
1 Tbs yellow mustard
2 Tbs Dijon mustard
¼ cup pure maple syrup
pinch of salt
fresh ground black pepper

1. Sauté the chicken breasts in Grape Seed Oil (this is a healthy oil that can handle high heat without burning and creating free-radicals in your body, and it has a neutral and light flavor), or other heat-safe cooking oil. 

2. Let the chicken cool for several minutes and then slice into strips. Put the chicken on a plate and then drizzle it with the maple-mustard sauce and top with fresh ground black pepper. 



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