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Maple-Glazed Chicken Breasts With Mustard Jus

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“This is from Food & Wine Jan 2010. The recipe is an easier way to make this dish which originated at Emeril's in New Orleans. They suggest a light, cherry-inflected Pinot Noir: 2007 Beaulieu Vineyard Coastal Estates.”

Ingredients Nutrition


  1. Preheat oven to 450 degrees.
  2. In a large ovenproof skillet, melt the butter. Stir in the bread crumb and cook over moderate heat until golden. Stir in the parsley and season with salt and pepper. Transfer to a plate and let cool. Wipe out the skillet.
  3. Add the olive oil to the skillet and heat until shimmering. Season the chicken with salt and pepper and add it to the skillet, skin side down. Cook over moderately high heat until the skin is browned, 3 minutes. Flip the chicken and roast in the oven for 7 minutes, until just cooked through.
  4. Return the skillet to the burner. Add the syrup and vinegar; bring to a boil. Turn the chicken skin side down and cook until richly glazed, about 30 seconds; transfer to plates skin side up.
  5. Add the stock to the skillet and boil until reduced by 1/3, scraping up any browned bits form the bottom. Stir in the mustard and season with salt and pepper.
  6. Spoon the sauce over the chicken. Top with bread crumbs and serve.

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