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Vermont Maple Mustard Chicken

This copycat recipe from Bentley's Restaurant in Woodstock, Vermont is a family favorite. It's easy enough to make while camping and offers a tasty break from hotdogs and hamburgers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Lightly coat the chicken with olive oil and season with salt and pepper. Saute or grill the chicken breasts until cooked through. Set aside.
  2. 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.
  3. Spoon sauce over chicken breasts and serve.

Notes

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.