Camp cooking doesn’t have to be boring. We love hot dogs as much as the next family, but sometimes I crave something more. This Vermont Maple Mustard Chicken recipe is a nod to my childhood in Vermont and is one of my favorite camping recipes. It’s also kid-approved!
A Recipe From My Childhood
My parents didn’t go out without me and my sister very often, but when they did, they often enjoyed Bentley’s Restaurant in Woodstock, Vermont. Although I can not personally recall ever eating there, Bentley’s was extremely popular amongst the locals for 42 years. I know that my parents were always fans of their Vermont Maple Mustard Chicken which remained on their menu until the restaurant closed in the spring of 2019.
My mom had developed a copy cat recipe and often made it at home. The recipe grew to be a family favorite and has now become a favorite in my own family. More than 25 years later I am still making my mom’s version of Vermont Maple Mustard Chicken.
How to Cook Maple Mustard Chicken While Camping
This chicken recipe is super easy to make but can be made even easier if you prep a few things before you head out camping.
The maple mustard sauce can be made in advance and refrigerated for a week and probably longer. The recipe makes a lot of sauce so I make a batch in advance and freeze half in a ziptop bag. I place the other half in a mason jar in the fridge and toss it into our RV fridge before we head out and reheat it just before I serve dinner. We have a microwave but a small sauce pan on the grill would work well too.
Rice is my favorite side dish with this recipe and it’s easy to cook while camping. Our Coleman Roadtrip Grill makes it even easier when we swap out one of the grills for the burner attachment. The chicken can be cooked on the grill or in a cast iron skillet. It’s tasty both ways.
We often serve this with rice and a green veggie. While camping we make it super easy and serve canned green beans. At home, I will often fix asparagus or broccoli.
What’s in This Chicken Recipe?
If you are like me, you often look at a recipe and think, “That looks good but it will be better if I swap these ingredients.” Don’t do it! I promise this recipe is perfect just the way it is. You must use REAL butter and you absolutely cannot use anything other than REAL maple syrup. This recipe will not work with the fake stuff.
Even if you don’t drink wine I also don’t recommend leaving it out of this recipe. The alcohol will be completely cooked out and the wine just adds a special flavor that you won’t want to miss out on.
The Maple Mustard sauce is sweet but oh so good. You can cut down on the sweetness by cutting back a little on the maple syrup. But like I said before, this recipe is perfection. Don’t mess with it!
Vermont Maple Mustard Chicken
Inspired by Bentley’s Restaurant in Woodstock, VT
4 Boneless Chicken Breasts, split and pounded thin
1 C. Grey Poupon Harvest Grain Mustard
1/2 C. White Zinfandel
1 C. REAL Vermont Maple Syrup
3 – 4 oz. Butter
Salt and Pepper to taste
Lightly coat the chicken with olive oil and season with salt and pepper. Saute or grill the chicken breasts until cooked through. Set aside.
In a saucepan combine the mustard, wine, maple syrup and butter. Reduce over low heat, stirring until thickened. Taste for seasoning and add salt and pepper as needed.
Spoon sauce over chicken breasts and serve.
- Serve the chicken with white rice and a green vegetable. Spoon the sauce over the chicken and the rice.
- Serve the sauced chicken alongside roasted new potatoes and steamed veggies.
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Vermont Maple Mustard Chicken
- 4 Boneless Chicken Breasts split and pounded thin
- 1 C. Grey Poupon Harvest Grain Mustard
- 1/2 C. White Zinfandel
- 1 C. REAL Vermont Maple Syrup
- 3 - 4 oz. Butter
- Salt and Pepper to taste
- Lightly coat the chicken with olive oil and season with salt and pepper. Saute or grill the chicken breasts until cooked through. Set aside.
- In a saucepan combine the mustard, wine, maple syrup and butter. Reduce over low heat, stirring until thickened. Taste for seasoning and add salt and pepper as needed.
- Spoon sauce over chicken breasts and serve.
Serve the sauced chicken alongside roasted new potatoes and steamed veggies.