Tangy Mustard Sauce

Dijon mustard and maple syrup combine in a sweet-savory pan sauce that adds a velvety richness to chicken, and would also taste fantastic on a pork tenderloin. This pan sauce reduces in about 5 minutes, so you can make it while your protein cooks.


  • 2 teaspoons olive oil
  • 2 minced garlic cloves
  • 1/4 cup dry white wine
  • 1/4 cup fat-free, less-sodium chicken broth
  • 2 tablespoons maple syrup
  • 2 tablespoons Dijon mustard
  • 3/4 teaspoon chopped fresh rosemary
  • 1/2 teaspoon freshly ground black pepper


  1. Heat olive oil in a skillet over medium-high heat.
  2. Add minced garlic to pan; sauté 30 seconds, stirring constantly.
  3. Stir in wine, chicken broth, maple syrup, and Dijon mustard; bring to a boil.
  4. Cook until reduced to 1/4 cup (about 5 minutes), stirring occasionally.
  5. Stir in rosemary and black pepper.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s