Pan-Roasted Chicken Cutlets with Maple Mustard Sauce


Today is the first day I am finally able to cook a meal while standing!  I sprained my ankle badly and strained my Achilles tendon, along with major soft tissue damage, so it’s been tough keeping up with my diet.  But for the past week I have been calorie counting using the website Lose It.  It actually works great, and you can even join these monthly weight loss challenges with other members on the website, which is a great incentive to shedding those pounds!  Other than the foot/ankle stuff, life has been pretty darn good.  I have been accepted to two graduate programs, so I just need to make the final decision as to where I will be going.  Wish me luck—I need to let the schools know by April 15!

This chicken is AMAZING.  It tastes a little like honey mustard chicken, but because of the maple syrup, it adds a different thickness to the sauce.  Charlie described it as “a very interesting taste, with lots of flavors and spices.”  It’s true, there are a ton of really weird flavors you’d never think to combine!    The chicken is incredibly easy to make, not a ton of prep work….overall a great weeknight meal.  Hope you decide to try it!

YIELD: 4 servings

TIME: 40 minutes


2 boneless skinless chicken breasts, cut in half diagonally
1/4 tsp salt
1/4 tsp pepper
olive oil
2 Tbsp red onion, chopped
6 Tbsp maple syrup
1/4 cup Dijon mustard
1 Tbsp water
1 tsp fresh dill, chopped
1 tsp orange rind, grated

Heat oil over medium high heat in a large saute pan.  Dredge chicken in salt and pepper and place carefully in the heated pan.  Heat 4-6 minutes on each side, being careful flipping the chicken with the hot oil.  Remove chicken and set aside on a plate.

Reduce heat to medium and saute onion in the same pain for 1 minute.  Add syrup and remaining ingredients until completely combined.  Add chicken to the sauce and baste in the sauce until ready to serve.

Hope y’all enjoy!

xoxo, Sara

original recipe here


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