Recipes

• 1 T butter
• 1 T olive oil
• 4 boneless, skinless chicken breasts
• 1 C Griffin’s Butter Pecan Syrup
• 4 T. coarse-grained Dijon Mustard
• 2 T balsamic vinegar
• 2 T soy sauce
• 2 T cornstarch
• 2 T water

Instructions

In a large skillet, melt butter with olive oil over medium-high heat.  Add chicken breasts, cover and cook for about 5 minutes per side, or until lightly browned.  Meanwhile, combine syrup, mustard, vinegar and soy sauce to make the glaze; pour mixture over chicken.  Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through. Remove chicken from skillet; cover with foil to keep warm.  Dissolve cornstarch in water; stir into glaze, and cook until thickened.  Return chicken to pan, turning to coat with glaze.  Serve with rice, and remaining glaze, if desired. Enjoy!

Filed Under

• Poultry