Maple-Mustard-Ginger Glazed Chicken

Another night at home? With no events to attend? Cooking for myself? With fresh veggies and fruits and a bottle of wine? This must be what heaven is like.

I had expected to have some friends over tonight, but the rain saw fit to give us a literal raincheck. Only wanting to cook something for one, as well as use up some stuff I’d bought a few days earlier at random, I threw together a pantry meal that made me as happy as any meal in a restaurant.

I had one chicken breast left over from Friday night, so I butterflied it and made a glaze of one part maple syrup, one part ginger and two parts Gulden’s brown mustard, with a pinch of salt, then set about pan-searing it. (With all apologies to Plinio, for whom the phrase “pan-seared” is offensively redundant.) In another pan, I cooked down some fingerling potatoes and multi-colored French baby carrots. I left the carrots a little crunchy, which is how I prefer them and — if I’m being honest — why I sometimes prefer cooking for one. We can indulge in all of our strange dining peccadillos without imposing them on others.

If I weren’t feeling so tired tonight (and if I hadn’t been so hungry), I would have breaded the chicken and stuck it into the oven with that glaze. Perhaps next time. As it was, it was quite delicious. And dessert — the rest of the strawberries and raspberries from this weekend’s FAILberry pie — with a little almond milk and sugar — wasn’t too shabby, either.

I could get used to this.

2 responses to “Maple-Mustard-Ginger Glazed Chicken

  1. You make cooking for one look and sound fabulous! With your straightforward descriptions, I imagined the taste of the glaze and the crunch of the vegetables. You say the food wasn’t too shabby, and I say neither is your writing and sharing. Thank you!

  2. I’m SO glad you’re finding time for yourself for a change! You deserve it! And your meals look and sound delicious!

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