Peppery Maple Chicken
"This to die for chicken recipe was found in the December 2008 Chatelaine magazine.Elegant and Easy to make! There’s a nice hint of maple to the sauce, but it’s not overpowering, and the pepper adds a bit of bite. Hope you and yours enjoy it as much as I did."
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
2-4
ingredients
- 1 tablespoon butter
- 4 boneless skinless chicken breasts or 8 boneless skinless chicken thighs
- 1 cup chicken broth
- 1 teaspoon crumbled rosemary
- 1⁄2 teaspoon fresh coarse ground black pepper
- 2 tablespoons pure maple syrup
directions
- 1. Melt butter in a large frying pan over medium-high heat.
- 2. Add chicken and sauté until golden, 3 to 4 minutes per side.
- 3. Pour in chicken broth, then scrape up and stir in any brown bits from pan bottom.
- 4. Sprinkle with rosemary, pepper and generous pinches of salt.
- 5. Bring to a boil, stirring occasionally.
- 6. Reduce heat to medium-low.
- 7. Simmer, covered, turning halfway through, until chicken feels springy when pressed, about 10 minutes.
- 8. Remove to a plate and cover with foil to keep warm.
- 9. Add maple syrup to pan juices.
- 10. Increase heat to high.
- 11. Boil, uncovered, stirring occasionally until reduced to about 1/3 cup, about 6-8 minutes.
- 12. Pour over chicken.
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Reviews
-
Very easy to make, tasty recipe with a nice twist. I liked the maple flavour along with the rosemary and pepper. Will make it again. Thanks for posting!<br/>Made for Spring PAC 2014 -
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Took the previous reviewers advice and marinaded the chicken for 4 hours. Theb ending result turned ot fantastic. Very flavorful, tender chicken . I did like the maple flavor as it was a nice touch. Made for Alphabet Tag. -
My picky eaters liked it and I liked the fact that it was easy to make with only a few ingredients. If I marinade the chicken a bit before it would be even better. Thanks for posting.
RECIPE SUBMITTED BY
<p>I hate leftovers (unless freezer friendly) . Call me what you will (my mom calls me a snob) but i personally like to be called a bonne vivante. I hate to eat the same recipe two days in a row. There is just so many flavors and my taste buds are very eager even enthusiastic about them all. <br />My passion for cooking comes from the love of feeding others (my darling French glutton aka as my Boyfriend can attest). You can count on me for a good bowl of soup if ever you are sick or a Cupcake or two if you're down (who doesn't like their own personal little cake).</p>
