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Categories:
maple syrup soy sauce coriander seed butter onion tomatoes saffron chicken breasts salt red wine vinegar
Viewed: 39 - Published at: 2 years agoIngredients
- 3 Tbsp. maple syrup
- 2 tsp. soy sauce
- 2 tsp. coriander seed
- 3 Tbsp. butter
- 1 onion, finely chopped
- 2 tomatoes, peeled, seeded and chopped
- pinch of saffron
- 2 boneless whole chicken breasts
- salt and freshly ground black pepper
- 1 Tbsp. red wine vinegar
Method
- Combine maple syrup, soy sauce and coriander seed and set aside.
- In a heavy saucepan, melt 1 tablespoon of butter.
- Add onion and saute until translucent.
- Add tomatoes and saffron threads.
- Saute until liquid is nearly gone.
- Set aside.
- Season chicken breasts with salt and pepper.
- In a skillet, saute chicken breasts in remaining butter over medium-high heat until three-fourths done, about 3 minutes.
- Add maple-soy mixture; reduce heat and cook 1 minute.
- With a slotted spoon, remove chicken to a plate and keep warm.
- Add tomato-saffron mixture and vinegar to skillet and cook over medium-low heat, stirring, to reduce sauce slightly.
- Add salt and pepper to taste.
- To serve, divide sauce among 4 plates; slice chicken breasts and arrange slices on top of sauce.
