| Maple Chicken Sauté - U.S. |
Servings: 4
| INGREDIENTS 1 package (about 1 1/4 pounds) fresh skinless and boneless chicken breasts Salt and coarsely ground pepper to taste 2 tbsp butter or vegetable oil 2 tbsp cider vinegar 1/4 cup maple syrup 4 tsp stone ground mustard 1 red apple unpeeled, cored and thinly sliced 1 1/2 tsp minced fresh sage (or 1/2 teaspoon dried sage) plus whole fresh sage leaves for garnish 1. Pat chicken dry and season with salt and pepper. 2. In a large nonstick or well seasoned skillet, over medium heat, melt butter. When foam begins to subside and butter turns clear, add chicken. Sauté 3 to 4 minutes per side, until golden and cooked through. Remove chicken to platter and keep warm. 3. Add vinegar and 1/2 cup water to pan and stir to incorporate pan juices. Stir in maple syrup and cook, for about 2 minutes. Add sage and apple slices and continue to cook for 2 to 3 minutes until sauce is reduced to a syrupy consistency and apples are tender but still firm. 4. Return chicken and any juices to skillet. Serve with steamed brussel sprouts and hot biscuits or cornbread. Ready in 20 min. usapeec.org |
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