Creamy Maple Mustard Mascarpone Chicken
Serves: 6 servings
  • 1 head of garlic
  • 2 tablespoons olive oil
  • 1½ cups chicken stock
  • ½ cup Dijon mustard
  • 1 cup fresh dill, roughly chopped
  • ¼ cup maple syrup
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 6 boneless, skinless chicken breasts, about 3 lbs. total
  • 1 small onion, finely chopped
  • ¼ cup white wine
  • ½ cup (4 ounces) mascarpone cheese
  1. Preheat the oven to 375 degrees.
  2. Place the head of garlic on a piece of aluminum foil and drizzle it with 1 teaspoon of olive oil. Wrap it in the foil and place on a small baking sheet. Bake on the bottom rack of the oven for 40 minutes.
  3. Once the foil is cool enough to handle unwrap the package and squeeze the garlic out of it papery skin into a medium bowl. Add the chicken stock, Dijon, ½ of the dill, maple syrup, salt, and pepper and whisk everything together until well combined. Set aside.
  4. Heat 2 teaspoons of olive oil in a large skillet over medium high heat. Cook 3 of the chicken breasts for 5 minutes on each side. Transfer them to a plate and cover with foil to keep warm. Repeat with the 3 remaining chicken breasts.
  5. Add the remaining 1 teaspoon of olive oil to the empty skillet and sauté the onion until soft and just starting to brown, about 3 minutes.
  6. Add the white wine and deglaze the pan.
  7. Re-whisk the maple/Dijon mixture and add it to the pan, along with the mascarpone, whisking until it is fully incorporated. Bring the mixture to a boil and cook until the sauce is thickened and reduced by half, about 5 minutes.
  8. Add the chicken back into the skillet and cook until heated through.
  9. To serve, spoon the sauce over the chicken and garnish with the remaining fresh dill.
Recipe by Queen of My Kitchen at