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Pan-fried sweet and savory chicken made with maple syrup and apple juice.
Lay chicken on a piece of parchment paper and cover with another piece of parchment paper. With a rolling pin or meat cleaver, flatten the chicken to about 1/2″ thick. Sprinkle with salt and pepper.
In a large skillet over medium heat add chicken broth and chicken. Cook until chicken is no longer pink. Make sure that you flip it over once. This should take about 15 minutes total but keep an eye on it. It’s OK if the chicken stock evaporates. Remove chicken from skillet and put on a plate and cover with foil.
In a small bowl add apple juice and cornstarch; mix until smooth. Add maple syrup and onion powder to juice mixture. Mix until combined. Pour mixture into skillet over medium heat.
With a whisk stir juice mixture until it comes to a simmer and starts to get thick and bubbly
Pour sauce over chicken.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!