Maple Chicken Sauté
Recipe courtesy of the National Chicken Council.
1 package (about 1 1/4 pounds) skinless and boneless chicken breasts
Salt and coarsely ground pepper to taste
2 tablespoons butter or vegetable oil
2 tablespoons cider vinegar
1/2 cup water
1/4 cup maple syrup
4 teaspoons stone ground mustard
1 red apple (Jonathan, Cortland or Gala) unpeeled, cored and thinly sliced
1 1/2 teaspoons minced fresh sage (or 1/2 teaspoon dried sage)
Whole fresh sage leaves for garnish
- Pat chicken dry and season with salt and pepper.
- 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.
- 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. Return chicken and any juices to skillet.
Makes 4 servings.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.