With a year supply of Canad’s Stockfirst Cream Stock, I want to make sure I try new recipes and as many as I can.
With four kids, I am always trying to freshen things up and try to expand their pallette.
With that said, I am trying a recipe for the Campbells Canada website. For this recipe and others, please visit their website at:
http://www.cookwithcampbells.ca/en-ca/Recipes/mapledijonchicken.aspx
Please see the recipe below:
Ingredients
| 4 (1 lb/450 g) | chicken breasts, boneless and skinless |
| 1 tbsp (15 mL) | grainy Dijon mustard |
| 1 ½ oz (45 mL) | white wine |
| 1 cup (240 mL) | CAMPBELL’S® Cream stock |
| 1 tsp (5 mL) | fresh rosemary, chopped |
| 1 tbsp (15 mL) | pure maple syrup |
Directions
1. Place chicken in a non-stick pan on medium high heat. Do not touch or move for 4 minutes. Turn chicken over and cook for an additional 3 minutes.
2. Add mustard, maple syrup and wine to the hot pan and simmer gently for 2-3 minutes. Next add cream stock and rosemary, bring to a simmer and cook for another 2-3 minutes.
3. Transfer chicken to serving platter or plates and spoon sauce over chicken.
Recipe Tips
You can always substitute dry herbs for fresh – just use 1 tsp of dry in place of 1 tbsp of fresh.
Try this dish with any variety of herbs for a range of flavours.
Nutritional Information (Per Serving)
180 Calories, 6g Fat, 420mg Sodium, 7g Carbohydrate, 0g Dietary Fibre, 25g Protein, 2% Daily Value Calcium
