Sunday, June 27, 2010

{recipe} maple dijon chicken & asparagus

I made this meal for my best friend's birthday. The chicken and asparagus were both delicious but it was the mashed potatoes for me that took the cake. I'm not sure why I have never thought to put caramelized onions and garlic together in mashed potatoes, but I can't imagine eating them any other way now. The flavors are fantastic!

Maple Dijon Chicken
adapted from Closet Cooking

  • 1 pound chicken breasts
  • 2 tablespoons maple syrup
  • 2 tablespoons dijon mustard
  • 1 tablespoon olive oil
  • salt and pepper to taste

  1. Marinate the chicken in the maple syrup, dijon mustard, olive oil, salt and pepper for at least 30 minutes.
  2. Grill the chicken on a George Foreman grill for about 9 minutes, or on a grill pan for 4-5 minutes each side.

Maple Dijon Asparagus
adapted from Closet Cooking

  • 2 pounds asparagus (trimmed and cleaned)
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon dijon mustard
  • 1 tablespoon grainy mustard
  • 1 small clove garlic (grated)
  • salt and pepper to taste

  1. Toss the asparagus in the oil, salt and pepper.
  2. Arrange the asparagus in a single layer on a baking sheet.
  3. Roast in a preheated 400F oven until tender, about 10-30 minutes. (Note: Roasting time can vary greatly depending on how thick your asparagus is.)
  4. Mix the oil, vinegar, maple syrup, mustards, garlic, salt and pepper in a small bowl.
  5. Toss the asparagus in the maple dijon vinaigrette and serve under the chicken breasts.
  6. Pour the remaining vinaigrette over the chicken and asparagus.

Caramelized Onion Garlic Mashed Potatoes:

  • 6 medium white potatoes, peeled and cubed
  • 1/3 cup warm milk
  • 2 tablespoons and 2 teaspoons butter or margarine
  • 1/2 teaspoon salt
  • Dash pepper
  • 2 teaspoons of garlic
  • ½ large white onion
  • 3 tablespoons olive oil

  1. Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy. Gently fold in onions and garlic.
  2. To caramelize onions: Add 3 tablespoons olive oil to a saucepan and add onions. Saute over medium-high heat until onions are starting to caramelize 10-12 minutes. Add the garlic for the last minute of cooking. If you like your onions darker, saute them slightly longer (or if you like them lighter, diminish the saute time)

xx, Jen

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