Friday, December 27, 2013

Maple-Mustard Glazed Chicken - SCD and Paleo

Maple-Mustard Glazed Chicken - SCD and Paleo

I hope everyone had a lovely holiday!  We did a lot of travelling, shopping, packing, upacking and list making.  But it was lovely to be able to spend our first Christmas as marrieds with our families.  But now we're back home and back to our day to day (with a small hiatus coming up for New Years!).  Since I've been away from the blog I've been working on a few new recipes for you all and I hope I'll be able to share them with you soon!  Now on to today's new goodies. . . .

What were family dinners like when you were growing up? Ours usually consisted of a protein, primarily chicken, and two sides. Usually a canned vegetable or bean and some sort of potato or rice. And on a good night there was mac and cheese or crescent rolls! Don't be fooled by the sound of it. Both of my parents are very good cooks. And considering that we were all following the heart smart diet I think we ate pretty good. As an adult, I still look to this blueprint for meals.  The idea of a protein and two sides. To me, that's a complete meal.

 When I started the SCD diet, and eliminated all starch from my diet, my meals looked a bit more like half of this equation. Some sort of protein and a vegetable or bean. When you have to make everything from scratch cooking is a bit more time consuming. And I didn't always have the energy it took to cook three scratch items for dinner every night.

 Where am I going with this?

 This Maple-Mustard Glazed Chicken is SO EASY and quick that having two sides for dinner is a given. I mean quick! And easy! If you buy thin sliced chicken breasts it's even easier. If you prefer to slice your own chicken, it only takes a few minutes more. How many minutes are we talking about? 20. Minutes. How's that for week night fast?

Maple-Mustard Glazed Chicken - SCD and Paleo

 But how's it taste? I hear you all asking. The answer? Great! Sweet and a little tangy.

So now we have: super fast, super easy, and tastes great. Seriously, what more could you want?

Make this tonight!

I mean it!

What do sides do we have with it? Usually, pea puree and a salad. Or Baked Beans with Rosemary and Fennel and a salad. Or Cheesy Spaghetti Squash and green beans. The list really goes on.

Did I say make this already? Good!

 Now go and make this!

Maple-Mustard Glazed Chicken 
Adapted from Cooking Light
Serves 4


  • 2 teaspoons olive oil
  • 4 thin-sliced boneless skinless chicken breasts
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/4 low-sodium chicken broth
  • 1/4 cup maple syrup (substitute honey for SCD)
  • 2 teaspoons chopped fresh thyme (1 teaspoon if using dried thyme)
  • 2 medium garlic cloves, sliced thin
  • 1 tablespoon cider vinegar
  • 1 tablespoon stone-ground mustard


  • Preheat oven to 400°.
  • Heat a large cast iron or other oven safe skillet over medium-high heat. Add the oil and swirl to coat.
  • Season the chicken with salt and pepper. Add chicken to pan.  Cook the chicken without moving it for 4 minutes on one side or until well browned.  Flip the chicken and cook for 30 seconds  Remove chicken from pan.
  • Bring the chicken broth, syrup, thyme, and garlic to a boil in the skillet, scraping pan to loosen browned bits.  Stir the mixture frequently and cook for 2 minutes.
  • Add the vinegar and mustard and cook for 1 minute, stirring constantly. 
  • Return chicken to pan, and spoon the sauce mixture over the chicken.
  • Place the pan in the oven and bake at 400° for 10 minutes or until the chicken is done. Remove chicken from pan and let rest, covered loosely, for 5 minutes.
  • Place pan over medium heat on the stove top and cook the sauce until it is syrupy, stirring frequently. Serve with chicken.

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