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1 tablespoon unsalted butter
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1 cup fresh bread crumbs
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1 tablespoon chopped parsley
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Salt and freshly ground pepper
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1 tablespoon extra-virgin olive oil
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Four 6-ounce boneless chicken breast halves, with skin
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2 tablespoons pure maple syrup
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1 tablespoon sherry vinegar
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1/2 cup chicken stock
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2 tablespoons Dijon mustard
Maple Glazed Chicken Breasts with Mustard Jus
Chef Way At Emeril's in New Orleans, chef David Slater glazes chicken breasts with maple syrup, sherry vinegar and orange juice infused with anise and other spices. Then he serves them with a confited chicken leg, caramelized root vegetables, braised kale and crisp Benton's bacon.Easy Way Glaze the chicken breasts with a sweet-tangy blend of syrup and vinegar and skip the confited leg and root vegetables.
Nutrition Information
203
Calories
43g
Carbohydrates
25g
Protein
733mg
Potassium
6g
Fiber
3g
Sugar
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