Balsamic Grilled Chicken Caprese Salad
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COVID-19 is Not Considered a Food-Borne Pathogen
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In The Fresh Meat Case
PREP TIME: 5min COOK TIME: 15min
|Serving Per Recipe: 5|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 8g||%|
|Saturated Fat 0.5g||%|
|Total Carbs 24g||%|
|Dietary Fiber 1g||%|
|Vitamin A 0%|
|Vitamin C 4%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 tbspolive oil
1/4 tspblack pepper
5 tbspshallots, finely chopped
1/3 cuplow-sodium chicken broth
1/2 cuppure maple syrup
2 tbspstone ground mustard
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté until cooked through, about 6 minutes per side. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F. Transfer chicken to a plate and cover to keep warm.
Reduce the skillet heat to medium and add the shallots. Sauté until fragrant, about 30 seconds.
Stream in chicken broth and maple syrup. Simmer until the sauce has slightly thickened, about 2 to 3 minutes, then stir in the mustard.
Return the chicken to pan to heat through. Serve with buttered parsley mixed rice and a green vegetable like green beans or asparagus. Spoon sauce over chicken and enjoy!
TIP: If you don't have maple syrup, try using honey or your favorite jam...just thin out with a little more chicken broth and you've got a delicious sauce!
Chicken with Maple Mustard SauceAdd Your Comment