Maple Syrup Chicken-stovetop

Although maple syrup flows freely in the spring, maple syrup chicken. Serve with creamy mashed potatoes, carrot nests and steamed broccoli. Sometimes I slice thick chicken breasts across the middle to produce thin filets. Pounding the chicken breasts will also flatten them but in a rush I just leave the chicken breasts as they are and it always works out. You may have to increase the flour and egg mixtures depending on the size of the chicken breasts.

Serves: 4
Ready In: 35 minutes
Prep Time: 10 minutes
Cook Time: 25


4 boneless skinless chicken breasts, pounded into 1-inch thickness

1/4 cup (50 mL) ground flaxseed

1/2 cup (125 mL) all-purpose flour

1/2 tsp. (2.5 ml) each: salt and pepper

2 eggs

1 tbsp (15 mL) each: butter and olive oil

1/2 cup (125 mL) Ontario Amber maple syrup

1/4 cup (50 mL) chicken broth or water

Cooking Instructions:

1. In a shallow medium sized dish, combine ground flaxseeds, flour, salt and pepper; set aside.

2. In another shallow medium sized dish, lightly beat eggs.

3. Place chicken breast in flour mixture; turn to cover entirely. Next dip into egg mixture and then return to the flour mixture to fully cover once again. Set aside.

4. Repeat with remaining chicken breasts.

5. In 12-inch skillet, melt butter and olive oil over medium-high heat. Brown coated chicken breasts on both sides. (about 2 minutes each side)

6. Whisk maple syrup and chicken broth together, pour over chicken, bring to a simmer, cover, reduce heat and cook for 15-20 minutes or until no longer pink (turn occasionally).

7. Serve immediately.