Maple Chicken Saute
- Prep Time: 20 minutes
- Serving Size: 4
- 1 package (about 1 1/4 pounds) Fresh Skinless And Boneless Chicken Breasts
- Salt And Coarsely Ground Pepper To Taste
- 2 tablespoons Butter Or Vegetable Oil
- 2 tablespoons Cider Vinegar
- 1/4 cup Maple Syrup
- 4 teaspoons Stone Ground Mustard
- 1 Red Apple (Jonathan, Cortland Or Gala) Unpeeled, Cored And Thinly Sliced
- 1/4 teaspoon Minced Fresh Sage (or Half Teaspoon Dried Sage) Plus Whole Fresh Sage Leaves For Garnish
Pat chicken dry and season with salt and pepper. In a large nonstick or well seasoned skillet, over medium heat, melt butter. When foam begins to subside and butter turns clear, add chicken. Sauté 3 to 4 minutes per side, until golden and cooked through. Remove chicken to platter and keep warm.
Add vinegar and 1/2 cup water to pan and stir to incorporate pan juices. Stir in maple syrup and cook, for about 2 minutes. Add sage and apple slices and continue to cook for 2 to 3 minutes until sauce is reduced to a syrupy consistency and apples are tender but still firm. Return chicken and any juices to skillet. Serve with steamed brussel sprouts and hot biscuits or cornbread.