Oregon Chicken with Mustard-Mashed Potatoes


Oregon Chicken with Mustard-Mashed Potatoes

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    Servings and Ingredients

    Serves 6
    1 c. pure maple syrup
    2 tbsp. grated fresh ginger root
    4 tbsp. lemon juice
    3 tbsp. soy sauce
    1 ½ tsp. chopped fresh garlic
    1 large bunch green onions
    2 sprigs rosemary
    6 boneless, skinless chicken breasts
    6 tbsp. butter
    1 ½ c. warm milk
    3 lbs. Yukon Gold potatoes
    3 tbsp. whole-grain mustard


    1. Preheat oven to 350 degrees.
    2. To make glaze, combine maple syrup, ginger root, lemon juice, soy sauce and garlic in a medium saucepan over medium-high heat. Simmer, stirring frequently, for 20 to 30 minutes until reduced to about 1 cup.
    3. Chop green onions into 1-inch lengths and scatter in a baking dish. Top with chicken breasts. Brush each chicken breast with 1/2 to 1 teaspoon maple glaze. Sprinkle with rosemary. Cover with foil.
    4. Bake 30 to 45 minutes or until internal temperature reaches 165 degrees. Uncover during last 10 minutes of baking.
    5. Meanwhile, melt butter in warm milk. Boil potatoes until tender and put through potato ricer. Whip milk mixture and mustard into potatoes until fluffy.
    6. To serve, divide potatoes among 6 plates. Place a chicken breast on top of each potato serving. Drizzle with maple glaze.