Maple Balsamic Chicken (You need to make this recipe!)
From Jane Maynard, inspired by a recipe buried in my kitchen somewhere
Recipe type: Main Dish, Poultry
  • 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
  1. Mix flour, ½ tsp salt and the pepper in a plastic bag. Pound chicken nice and flat then toss in the flour mixture.
  2. 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.
  3. 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.
Recipe by This Week for Dinner at