Made this for tonight's supper as it promised to be quick to make. It was and we enjoyed it very much. I served it with zapped sweet potatoes and a green salad.
Peppery Maple Chicken
From Chatelaine Magazine, December 2008
* 1 tbsp butter
* 4 skinless, boneless chicken breasts or 8 skinless, boneless thighs
* 1 cup chicken broth
* 1 tsp crumbled rosemary leaves
* 1/2 tsp coarsely ground black pepper
* 2 tbsp pure maple syrup
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.
Serves 4.
Peppery Maple Chicken
From Chatelaine Magazine, December 2008
* 1 tbsp butter
* 4 skinless, boneless chicken breasts or 8 skinless, boneless thighs
* 1 cup chicken broth
* 1 tsp crumbled rosemary leaves
* 1/2 tsp coarsely ground black pepper
* 2 tbsp pure maple syrup
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.
Serves 4.