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: 30 mins
• 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. 1. Melt butter in a large frying pan over medium-high heat.
2. 2. Add chicken and sauté until golden, 3 to 4 minutes per side.
3. 3. Pour in chicken broth, then scrape up and stir in any brown bits from pan bottom.
4. 4. Sprinkle with rosemary, pepper and generous pinches of salt.
5. 5. Bring to a boil, stirring occasionally.
6. 6. Reduce heat to medium-low.
7. 7. Simmer, covered, turning halfway through, until chicken feels springy when pressed, about 10 minutes.
8. 8. Remove to a plate and cover with foil to keep warm.
9. 9. Add maple syrup to pan juices.
10. 10. Increase heat to high.
11. 11. Boil, uncovered, stirring occasionally until reduced to about 1/3 cup, about 6-8 minutes.
12. 12. Pour over chicken.