Maple Glazed Chicken Breast

Maple Glazed Chicken Breast
Yield
1
Yield
1
Maple Glazed Chicken Breast
Yield
1
Yield
1
Ingredients
Chicken Breast
  • 1ea airline chicken breast
  • 1teaspoon salt
  • 1/4teaspoon dried ground thyme
  • 1/4 teaspoon dried grouind sage
  • 1/4teaspoon white pepper
Maple Glaze
  • 1/4cup chicken stock
  • 1tablespoon shallots
  • 2tablespoons white wine vinegar
  • 1/4 cup maple syrup
  • 2tablespoons butterlarge dice
Yield:
Instructions
Chicken Breast (prep)
  1. Mix the salt, sage, thyme and pepper together and rub into chicken. Wrap in plastic until ready to use.
Maple Glaze
  1. In a small sauce pot reduce the chicken stock, shallots and vinegar down to 3 tablespoons. Add the maple syrup and reduce until thickened. If the reduction still has the consistency of water, reduce further, being careful not to burn the sugars from the maple syrup.
  2. Take off the heat and slowly whisk in the butter one piece at a time. Season and keep warm. Don't let it boil or it will break.
  3. If your glaze is too thick or gets thick as it sits, you can loosen it up by slightly warming or adding (1 tablespoon at a time) some warm chicken stock.
Cooking Chicken Breast
  1. Heat a small saute pan over medium high heat. add oil then place chicken breast skin side down into pan.
  2. Saute chicken breast until skin is nice and browned. Then turn over and brush chicken with half of the maple glaze.
  3. Place pan with chicken in it into a 375 degree oven to finish cooking. about 4 to 6 minutes or until thickest part registers 165 degrees.
  4. To plate the dish, place some of the Appalachian-style sauerkraut in the middle of a plate and top with the chicken breast. Finally, take the remaining glaze and brush it onto the chicken breast and let some of the sauce run onto the sauerkraut.