This is an adapted version of the Fig Pear Champagne Mustard Chicken recipe. It’s not that I am afraid to try anything new, its because its one of my favorites. So why not try and recreate it to a more practical, week night version? I don’t know about you guys, but I don’t have the time to roast a whole chicken. Especially after work & when I don’t have others to feed. Anyway, this recipe is easier, quicker, and has the elements of the same flavor profile. For example, instead of fig butter, this recipe requires maple syrup for the sweet smooth flavor. Then, the champagne vinegarette is substituted with the rice wine vinegar. Now, I am not telling you all this to say we aren’t creative with our recipes. It is to show you, as the reader, that many times if you are stuck on what to make or if you are too chicken to try something other than your regular “go to meals”, you don’t always have to come to damndelish.com for help. You can make up your own new recipe or favorite dish, when you identify the flavor profile of what you like and emulate them with various ingredients. Don’t be afraid to try something new. I know you aren’t too chicken, even if this dish is. Now go give your taste buds a good time, with this 5 ingredient little wonder.
- 1 package of skinless chicken breast (thighs would work too)
- ½ c. Dijon mustard
- ¼ c. Maple syrup (actual maple, no aunt jemimas)
- 1 Tbsp. rice wine vinegar
- Fresh rosemary
- Salt and pepper to taste
Preheat your oven to 450ºF. Then, mix together 1/2 cup of Dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar. Put the package of chicken breasts into a foil-lined, oven-proof baking dish. (Six chicken breast came in my package, which made enough to serve 3 people.) Then, salt and pepper the breasts . Pour your maple mustard mixture over them, turning the breasts in the mixture so they are fully coated. Put the chicken into the oven, and let them bake for 40 minutes. Baste the tops of the chicken with more sauce half way through. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. (If there is ever a time to use fresh herbs now is undoubtedly it!)
Happy Eating, XO.
Damn, I Can Make That! 
What is the difference between using actual maple syrup vs. the corn-syrup substitute?
Also, on another note, what herbs do you think actually taste different fresh vs. dry? Or does it really depend on the dish?
Excellent questions! Love getting stuff like this.
Maple has a more molasses flavor, its a smokey sweet. The pancake syrup a) has more chemicals b) doesn’t exude that quality of flavor that the real maple has.
So here is the deal on fresh vs. dry herbs. The general rule of thumb on the ratio of fresh to dry (typically three times the amount of fresh herbs as dry) This is because dried herbs are generally more potent and concentrated than fresh herbs, you’ll need less. So that is why it depends on the dish. Some herbs I always do dry are oregano & thyme. The ones I do fresh most of the time are basil, chives, & rosemary. Parsley is the one that I have most dependent on the dish & its recipe.
Hope that helps! Know you can always email us at damndelish@gmail.com as well.
Thanks for reading & Happy Eating, XO.
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