I think I may have mentioned before (like only seven hundred and eleven times) that I am a S A U C E person. Not to be confused with a saucy person, though, I may be that too… But a sauce person. AKA: a person who obsessively stocks ranch dressing in the fridge, wants fries with her ketchup, and in the classiest way slips any extra packets of Chick-fil-A sauce into her purse for later. Hiiiiiii, nice to meet you! I’m not weird at all. If you are a sauce person, I know you can relate and you are sitting here saying – OMG she gets me. I do. I totally get you. Which is why I already know that you are going to lick the back of the spoon when you are fixing this maple mustard glazed chicken, and I’m going to do you a huge favor right now and tell you to double that sauce. You can keep it all for this skillet chicken, orrrrrrr you can store half of it in the fridge for later. Think dipping sauce for your potato wedges and chicken tenders, or a topping for steamed veggies. You’re welcome.
