It’s been many years since I declared my undying love for real maple syrup, so I think we should revisit the topic! Before I met Nate, I had only ever eaten fake maple syrup – you know, of the Log Cabin and Aunt Jemima variety. Then I married a boy from New Hampshire and everything changed.
Truly, I haven’t bought a bottle of the fake stuff since we got married. Even in the early years when we had negative money in the bank account, we still found a way to get our hands on pure maple syrup. Good chocolate and good maple syrup are top priorities in my kitchen!
Anna and Cate’s former preschool teacher Miss Ferneyn once gave me a photocopy of a maple balsamic chicken recipe she found in a cookbook or magazine. (Miss Ferneyn and Miss Erika were always giving me great recipes and they have made appearances on the blog before. I sure miss those ladies, and not just for their good food!) I made the recipe and it was AMAZING. And then I lost the photocopied page and haven’t been able to find it no matter how hard I look. I pestered Miss Ferneyn a few times and she can’t find the recipe either! I finally bit the bullet and tried to figure out the recipe on my own. and we had success! Welcome back to my life, beautiful recipe.
I made this chicken for my family in New Jersey and everyone raved. My sister-in-law has already made it for guests. It’s really really really really really good. Are you convinced yet?
- 2-3 boneless, skinless chicken breasts – cut into thirds width-wise, then halved height-wise
- 1 cup chicken broth
- ½ cup real maple syrup
- ¼ cup balsamic vinegar
- ½ cup flour
- 1 teaspoon salt, divided in half
- ½ teaspoon pepper
- 5 ounces mushrooms, sliced
- ¼ of an onion, chopped
- 1 large clove garlic, minced or pressed through a garlic press
- olive oil
- Mix flour, ½ tsp salt and the pepper in a plastic bag. Pound chicken nice and flat then toss in the flour mixture.
- Heat a couple tablespoons of olive oil in large pan over medium to medium-high heat. Brown chicken in oil then set aside on a plate.
- Put onions in the pan and sautée over medium heat until translucent, adding a bit of oil to the pan if needed. Add garlic and mushrooms, and cook until the mushrooms are cooked and liquid has evaporated. Add broth, syrup, vinegar, ½ tsp salt and browned chicken. Bring sauce to a simmer then reduce heat to medium-low, so sauce is still simmering. Cook about 10 minutes until chicken is fully cooked through. Salt and pepper to taste and serve with pasta or mashed potatoes.
To see other yummy maple syrup recipes, visit the Federation of Quebec Maple Syrup Producers ‘Recipe of the Month’ Page. This post was not sponsored, but my recipe will be featured on their site. I’m happy I can help spread the maple syrup love!