Monday, February 19, 2007

Maple Pepper Chicken

This recipe was provided by Phil and Karell Reader ...

With chicken breasts in the freezer but no new ideas on how to prepare them, it was looking a bit bleak and boring until Phil found a recipe from a "recipe" machine at Nob Hill Foods. There it was, a sheet of recipes that no one had claimed. Phil thought it sounded good and the ingredients were readily available, so it was time to break out of the rut. It was a smash hit on the first try and has been a favorite to serve company ever since.


4 boneless, skinless chicken breasts
1 cup flour
2 tablespoon pepper
Vegetable oil
1 cup water
1 package chicken bouillon
1-1/2 cups maple syrup

Heat 2 tablespoons oil in large skillet on high. Mix flour and pepper. Rinse and dredge chicken in the flour and pepper mixture. Lay in skillet and fry until golden and crispy on both sides. Turn down heat. Add water to bullion and mix well. Add to chicken. Pour in maple syrup. Cover and cook slowly until sauce reduces down and thickens. Remove from heat and serve, using the sauce on chicken and side dishes.

Serving suggestions -- Serve over mashed potatoes with a side of buttered peas and carrots.

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