Yes, I am back to making Cooking Light recipes again. Recently, we tried their Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce. The cutlets were delicious!
The recipe was surprisingly easy, yet the sauce tasted like I labored on it from some time! I am really enjoying the flavor profile of maple this year, so I loved the sauce! When I made the chicken, I only used 2 chicken breasts and actually increased the amount of red onion used to 1/4 cup. (We love onion in this house.) I also reduced the amount of maple syrup to 3 Tbsps and Dijon mustard to 2 Tbsps. I still put in 1 Tbsp of water because the sauce seemed a little thick for my taste. Even with paring down the sauce, it seemed like it made enough for four chicken breasts.
If you have any fresh dill growing in your garden, this may be a great recipe for you. Easy with a more elegant taste!