Maple Dijon Chicken

Campbell's Maple Dijon Chicken Recipe

Chicken broth adds a savory note to this perfectly balanced sauce of sweet maple syrup and piquant Dijon mustard that is served with sautéed chicken breasts.

At a glance

Prep

10 min.

Total

35 min.

Serves

4

Cook: 25 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

1 tablespoon olive oil
1 1/4 pounds skinless, boneless chicken breast halves
2 shallots, chopped (about 1/2 cup)
2 cloves garlic, minced
1 cup Swanson® Chicken Broth or Swanson® Chicken Stock
1/3 cup maple-flavored syrup
1 tablespoon Dijon-style mustard
1/8 teaspoon crushed red pepper

How to Make It

  • 1

    Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm.

  • 2

    Add the shallots and garlic to the skillet and cook until they're tender, stirring occasionally.

  • 3

    Stir the broth, syrup, mustard and red pepper in the skillet and heat to a boil.  Reduce the heat to low.  Cook for 10 minutes or until the broth mixture is slightly thickened and reduced to about 1 cup. Serve with the chicken.

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  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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