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Swanson® Maple Dijon Chicken

By: Campbell's Kitchen  
"Swanson® Chicken Stock adds a savory note to this perfectly balanced sauce of sweet maple and piquant Dijon mustard. Simple and delicious with sauteed chicken breasts."

Rating: This weblink has been rated 4 times with an average star rating of 4.3 Read Reviews (3)

Rate/Review | 52 people have saved this

Prep Time:
10 Min
Cook Time:
25 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 tablespoon olive oil
  • 4 skinless, boneless chicken breast halves
  • 2 shallots, chopped
  • 2 cloves garlic, minced
  • 1 cup Swanson® Chicken Stock
  • 1/3 cup maple-flavored syrup
  • 1 tablespoon Dijon-style mustard
  • 1/8 teaspoon crushed red pepper

Directions

  1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until it's well browned on both sides and cooked through. Remove the chicken from the skillet.
  2. Add the shallots and garlic to the skillet and cook until they're tender. Stir in the stock, syrup, mustard and pepper and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the stock mixture is slightly thickened and reduced to about 1 cup. Serve the stock mixture over the chicken.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 254 | Total Fat: 4.9g | Cholesterol: 68mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 25, 2009 by RebeccaW 
Don't know what I did, but this was just ok. The sauce never did thicken up and it was a bit... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 23, 2009 by BAJANCHEF 
This was too easy to taste this good. The only change I made was using regular onions instead... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 11, 2009 by Dianamajig 
This was a very easy, quick, different and tasty recipe. I made no changes in the recipe but... MORE

 
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