Friday, June 3, 2011

Maple Glazed Chicken

4 boneless skinless chicken breast halves
1/4 tsp. salt
1/8 tsp. pepper
1 Tbsp. canola oil
1/2 tsp. cornstarch
1/2 c. apple cider or unsweetened apple juice
2 Tbsp. maple syrup
1/2 tsp. onion powder

Flatten chicken to 1/2 inch thickness.  Sprinkle in salt and pepper.  In a large skillet, cook chicken in oil for 5-6 minutes on each side or until juices run clear. Remove and keep warm.  Meanwhile, in a small bowl, combine cornstarch and cider until smooth. Stir in syrup and onion powder; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and turn to coat.

Notes: Like my last post, this is another recipe we had a while ago.  This one comes from the Prairie 4th Ward Recipes & Remembrances 2nd Edition cookbook.  I liked it but not enough to add it to our regular rotation.  This might be something we would make every couple of years just to add some variety, similar to Apple Sauce Chicken.

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