30-Minute Maple Cranberry Chicken
An easy sweet & tangy chicken dish for a delicious weeknight meal.www.comfortandpeasant.com
Ingredients
- 2 tbsp (15 ml) Extra virgin olive oil
- 1 Large garlic clove, chopped
- 1/4 cup (32 g) All purpose flour
- 1/8 tsp (.5 g) Each salt & pepper
- 1/8 tsp (.5 g) Rosemary leaves, chopped
- 2-3 Large skinless, boneless chicken breasts sliced in half lengthwise
- 4 Green onions
- 12 White mushrooms sliced about 1/4" thick
- 1/2 cup (125 ml) Maple syrup
- 2 tbsp (15 ml) Cider vinegar
- 2 tbsp (15 ml) Water
- 1/4 cup (32 g) Dried cranberries
Instructions
- Heat the EVOO in a large fry pan over medium heat.
- Add the garlic but do not let it turn brown.
- Place the flour, rosemary, salt and pepper in a bowl or plastic bag and coat the chicken pieces with the flour mixture shaking off the extra.
- Brown the chicken in the frying pan on both sides.
- Cut the green onions and slice the mushrooms and add them to the frying pan as you cut.
- Mix together the maple syrup, vinegar and water and pour over the chicken once it's browned.
- Sprinkle the cranberries around the chicken pieces.
- Reduce heat to a high simmer and set a timer for 15 minutes. Check the chicken frequently to make sure the liquid isn't evaporating too much. Add water if it is; you want it a little saucy.
- Serve with steamed broccoli and rice.