This chicken recipe offers sweet and savory flavors and a pleasant maple sauce. Tender and loaded with appeal, this entree will please everyone at the table.—Taryn Kuebelbeck, Plymouth Minnesota
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VERIFIED BY Taste of Home Test Kitchen
- 4 boneless skinless chicken breast halves (5 ounces each)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon canola oil
- 1/2 teaspoon cornstarch
- 1/2 cup apple cider or unsweetened apple juice
- 2 tablespoons maple syrup
- 1/2 teaspoon onion powder
- Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil for 5-6 minutes on each side or until no longer pink. Remove and keep warm.
- Meanwhile, in a small bowl, combine cornstarch and cider until smooth. Stir in syrup and onion powder; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and turn to coat. Yield: 4 servings.
Originally published as Maple-Glazed Chicken in Simple & Delicious
May/June 2008, p23
Reviews forMaple-Glazed Chicken
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MY REVIEW
Reviewed Jul. 29, 2011
"This was delicious! The only thing I did a little different was at the end after thickening sauce and returning chicken to pan, I continued to keep it over the heat turning chicken often until the sauce almost "caramelized" to the chicken...about 5-7 more minutes. The chicken remained moist on the inside and wonderfully sticky and flavorful on the outside."
MY REVIEW
Reviewed Jul. 8, 2009
"chicken ala orange?"
MY REVIEW
Reviewed Apr. 3, 2009
"I know this might sound crazy but the first time I made this I didn't have apple juice so I used orange pop (fanta) and it was sooo good. I have also made it with apple juice since then but we actually prefer it with fanta instead. Very yummy."
