4 Chicken breasts; single
1/4 c Flour; all purpose
-Salt & ground black pepper
2 tb Butter
1/2 c Maple syrup
1 ts Savory, dried
1/2 ts Thyme, dried
1/4 ts Sage, dried
1 Onion; sliced
1/2 c -Water
Poitrine de Poulet au Sirop D'Erable
Chicken and pork are often baked or braised in maple syrup in the
Beauce.
This easy recipe for chicken breasts can also be used with a whole
cut-up
broiler-fryer chicken. It's from the collection of Jeanne d'Arc
Nadeau,
long-time proprietor of Le Danube Bleu reception hall in St. Marie and
a
cookbook author.
Dredge chicken pieces in flour seasoned with salt and pepper to taste.
In
a heavy, flameproof casserole, heat butter until bubbling and brown
chicken
pieces. Pour maple syrup over chicken. Sprinkle with savory, thyme and
sage. Arrange onion slices on top of chicken pieces. Pour water into
the
bottom of the casserole. Bake, uncovered in 350F oven for 50 to 60
minutes
or until tender, basting occasionally with pan juices.
SERVES: 4