INGREDIENTS

  • 1/4 cup Dijon mustard
  • 1 tablespoon white wine (chardonnay or sauvignon blanc)
  • 1/8 teaspoon worcestershire sauce
  • fresh ground black pepper
  • 1 tablespoon finely minced shallots , divided
  • 1 1/2 tablespoons real maple syrup , divided
  • 2 boneless skinless chicken breasts

DIRECTIONS

  1. Combine 1/8 cup mustard, wine, Worcestershire sauce, pepper, 1/2 T. shallots, and 1/2 T. maple syrup in a shallow dish, for a marinade.
  2. Add chicken and turn to coat thoroughly; let stand for 5 minutes.
  3. Remove chicken from marinade; discard marinade.
  4. Grill or pan-grill chicken 3-5 minutes per side or until chicken is no longer pink in the center.
  5. Meanwhile, in a small bowl, combine the remaining mustard, shallots, and maple-syrup.Mix well and serve as a dipping sauce for the chicken.