Prep 10 mins
Cook 1 hr 10 mins
These are not sticky or heavily syruped. Almost a light delicate taste.
- 4 chicken breasts, split, bone in, skin on
- 59.14 ml all-purpose flour
- 4.92 ml salt
- 1.23 ml black pepper
- 59.16 ml butter
- 118.29 ml pure maple syrup
- 4.92 ml dried savory, crushed
- 2.46 ml dried thyme, crushed
- 1.23 ml rubbed sage
- 1 medium onion, sliced
- 118.29 ml water
- Dredge chicken in the flour seasoned with salt and pepper. In a fry pan melt the butter until bubbly. Shake to remove excess flour from the chicken, brown the chicken breasts quickly on both sides. While chicken is browning layer the onion slices in the bottom of a 13x9x2 baking pan, add the 1/2 cup water. Place the chicken atop the onion slices. Pour the maple syup over the chicken. In a pinch bowl combine the savory, thyme and sage, mix together. Sprinkle the spices over the chicken. Bake, uncovered at 350' for 50-60 minutes or until chicken is no longer pink, basting chicken occasionally with the pan juices.
We really liked this recipe! The flavour was wonderful & the glaze on the chicken was a bonus. We just thought the onion came through a little too strongly.
These were quite good and simple to assemble. Those are my two highest requirements of a recipe! The maple taste is very light and not syrup-y. I did substitute chicken broth for the water for added richness. My DH & I really enjoyed the flavor combination and the sauce was very good on roasted red potatoes, too. Thanks for a great recipe!