Chicken Breasts with Maple-Garlic Pan Sauce

Chicken Breasts with Maple-Garlic Pan Sauce

If you're a fan of sweet-savory flavor combinations, this 3-ingredient pan sauce made with garlic, chicken broth and maple syrup is apt to become a favorite. Here we've paired it with boneless chicken breasts, but we like it with pork chops just as well. Serve with simple sides like oven-roasted potatoes and steamed green beans for a fast, easy meal.

Chicken Breasts with Maple-Garlic Pan Sauce

  • Ingredients:
  • 4 boneless, skinless chicken breast halves (tenderloins removed - about 1-1/4 lbs)
  • 1/4 cup flour
  • Salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 2 to 3 cloves garlic, finely chopped
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup maple syrup

Preparation:
Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of 1/2-inch.

Spread the flour on a sheet of wax paper, season liberally with salt and pepper and combine well. Dredge the chicken breasts in the flour mixture and shake off the excess.

Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until light golden, 2-1/2 to 3 minutes per side. Transfer to a plate and set aside.

Reduce the heat to medium, add the garlic to the pan and sauté until soft and fragrant, 1 to 2 minutes (do not brown). Stir in the chicken broth and maple syrup and season lightly with salt and pepper.

Bring the mixture to a slow simmer and cook for 3 to 4 minutes, stirring often. Return the chicken to the pan and turn the pieces several times to coat them with the sauce. Continue cooking just long enough for the sauce to thicken to a syrupy consistency, 1 to 2 minutes more.

To serve, transfer the chicken to individual plates and spoon the sauce over the top.

Makes 4 servings

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