Although maple syrup flows freely in the spring, maple syrup chicken is one of the most comforting and simple dishes my family craves when the weather turns icy.
Serve with creamy mashed potatoes, carrot nests and steamed broccoli.
Sometimes I slice thick chicken breasts across the middle to produce thin filets. Pounding the chicken breasts will also flatten them but in a rush I just leave the chicken breasts as they are and it always works out. You may have to increase the flour and egg mixtures depending on the size of the chicken breasts.
Ready In: 35 minutes
Prep Time: 10 minutes
Cook Time: 25
- 4 boneless skinless chicken breasts
- 1/4 cup (50 mL) ground flaxseed
- 1/2 cup (125 mL) all-purpose flour
- 1/2 tsp (2.5 ml) each: salt and pepper
- 2 eggs
- 1 tbsp (15 mL) each: butter and olive oil
- 1/2 cup (125 mL) Ontario Amber maple syrup
- 1/4 cup (50 mL) chicken broth or water
- In a shallow medium sized dish, combine ground flax seeds, flour, salt and pepper; set aside.
- In another shallow medium sized dish, lightly beat eggs.
- Place chicken breast in flour mixture; turn to cover entirely. Next dip into egg mixture and then return to the flour mixture to fully cover once again. Set aside.
- Repeat with remaining chicken breasts.
- In 12-inch skillet, melt butter and olive oil over medium-high heat. Brown coated chicken breasts on both sides. (about 2 minutes each side)
- Whisk maple syrup and chicken broth together, pour over chicken, bring to a simmer, cover, reduce heat and cook for 15-20 minutes or until no longer pink (turn occasionally).
- Serve immediately.