Peppery maple chicken



10 min


32 min


4 servings

Peppery maple chicken

© Royalty-Free/Masterfile


  • 1 tbsp butter
  • 4 skinless, boneless chicken breasts
  • 1 cup chicken broth
  • 1 tsp crumbled fresh rosemary
  • 1/2 tsp coarsely ground black pepper
  • 2 tbsp pure maple syrup


  • Melt butter in a large frying pan over medium-high heat. Add chicken and sauté until golden, 3 to 4 min per side. Pour in chicken broth, then scrape up and stir in any brown bits from pan bottom. Sprinkle with rosemary, pepper and generous pinches of salt. Bring to a boil, stirring occasionally.
  • Reduce heat to medium-low. Simmer, covered, turning halfway through, until chicken feels springy when pressed, about 10 min. Remove to a plate and cover with foil to keep warm. Add maple syrup to pan juices. Increase heat to high. Boil, uncovered, stirring occasionally until reduced to about ? cup (75 mL), from 6 to 8 min. Pour over chicken. Marvellous with mashed potatoes and green beans.

Nutrition (per serving)

  • Calories
  • 206,
  • Protein
  • 31 g,
  • Carbohydrates
  • 7 g,
  • Fat
  • 5 g,
  • Fibre
  • 0.2 g,
  • Sodium
  • 327 mg.

Maple syrup at suppertime is an unexpected treat, especially on a speedy entree. Bring on the mashed potatoes to soak up all the sauce.