Recipe
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- Preheat oven to 350 degrees.
- 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.
- 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.
- Bake 30 to 45 minutes or until internal temperature reaches 165 degrees. Uncover during last 10 minutes of baking.
- Meanwhile, melt butter in warm milk. Boil potatoes until tender and put through potato ricer. Whip milk mixture and mustard into potatoes until fluffy.
- To serve, divide potatoes among 6 plates. Place a chicken breast on top of each potato serving. Drizzle with maple glaze.