Vermont Maple Chicken
May 11, 2013 13:31:37 GMT -5
Post by PrisonerOfHope on May 11, 2013 13:31:37 GMT -5
Vermont Maple Chicken
1/4 c. all purpose flour
salt and pepper to taste
4 boneless, skinless chicken breasts
2 T butter
1/2 c. maple syrup
1 t. dried sage
1/2 t. dried thyme
1/4 t. dried marjoram
1 Spanish onion, sliced
1/2 c. water
Place flour, salt and pepper in a plastic zipping bag. Add chicken to bag and shake to coat evenly; set aside. Melt butter over medium high heat in an oven-safe skillet. Cook chicken until lightly browned. Remove skillet from heat. Drizzle syrup over chicken, turn to coat completely. Sprinkle chicken with herbs; place onion slices on top to cover chicken. Add water to skillet. Bake uncovered, at 350 degrees for 30 minutes. Turn chicken over, continue baking for an additional 15 to 20 minutes. Serves 4.
1/4 c. all purpose flour
salt and pepper to taste
4 boneless, skinless chicken breasts
2 T butter
1/2 c. maple syrup
1 t. dried sage
1/2 t. dried thyme
1/4 t. dried marjoram
1 Spanish onion, sliced
1/2 c. water
Place flour, salt and pepper in a plastic zipping bag. Add chicken to bag and shake to coat evenly; set aside. Melt butter over medium high heat in an oven-safe skillet. Cook chicken until lightly browned. Remove skillet from heat. Drizzle syrup over chicken, turn to coat completely. Sprinkle chicken with herbs; place onion slices on top to cover chicken. Add water to skillet. Bake uncovered, at 350 degrees for 30 minutes. Turn chicken over, continue baking for an additional 15 to 20 minutes. Serves 4.
