Ingredients
Units
Scale
- 2 lbs. of boneless chicken breast, sliced thin
- 1/2 tsp. salt
- 1/2 tsp. coarse ground black pepper
- 2 tbs. olive oil
For the Maple and Mustard Sauce:
- 2/3 cup maple syrup
- 1/2 cup yellow mustard
- 2 tsp. wasabi sauce
- 1/2 tsp. salt
- 1 tsp. coarse ground black pepper
Instructions
- Place the chicken breast in a container with the olive oil, salt, and black pepper then toss.
- Refrigerate until ready to use.
- Make two separate batches of the maple and mustard sauce. Use one to baste the chicken and one to serve with the chicken.
- Heat a large cast iron frying pan with a tablespoon or two of olive oil.
- Add a few pieces of the chicken. Make sure not to overcrowd the pan.
- Cook for about 2 minutes on one side then flip and brush with the Maple and Mustard Sauce.
- Cook for about 2 minutes on the other side then flip and brush with more Maple and Mustard Sauce.
- The cooking time will depend on the thickness of the chicken breast. I sliced the chicken to about 1/4 inch thickness. The internal temperature of the chicken should be 165 degrees F.
- Flip one more time to cook the sauce into the chicken.
- Serve with the extra batch of Maple and Mustard Sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grill
