Follow these steps for perfect results
butter
melted
boneless skinless chicken breasts
chicken broth
rosemary
crumbled
fresh coarse ground black pepper
pure maple syrup
salt
Melt butter in a large frying pan over medium-high heat.
Add chicken to the pan.
Saute the chicken until golden brown, about 3-4 minutes per side.
Pour chicken broth into the pan.
Scrape up any brown bits from the bottom of the pan and stir into the broth.
Sprinkle rosemary, black pepper, and salt over the chicken.
Bring the mixture to a boil, stirring occasionally.
Reduce heat to medium-low.
Cover the pan and simmer, turning the chicken halfway through, until it feels springy when pressed, about 10 minutes.
Remove chicken to a plate and cover with foil to keep warm.
Add maple syrup to the pan juices.
Increase heat to high.
Boil the sauce, uncovered, stirring occasionally, until it has reduced to about 1/3 cup, approximately 6-8 minutes.
Pour the reduced sauce over the chicken and serve.
Expert advice for the best results
Use a meat thermometer to ensure chicken is cooked through to 165°F.
Don't overcrowd the pan when browning the chicken.
Adjust the amount of pepper to your taste.
Everything you need to know before you start
5 minutes
Sauce can be made ahead of time.
Serve chicken drizzled with sauce, garnished with fresh rosemary.
Serve with rice or mashed potatoes.
Serve with a side of steamed vegetables.
The earthy notes of Pinot Noir complement the rosemary and pepper.
The maltiness of Amber Ale complements the maple syrup.
Discover the story behind this recipe
Comfort food
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