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| 4 | Chicken breasts;single |
| 1/4 Tasse | Flour;all purpose Salt & ground black pepper |
| 2 Esslöffel | butter |
| 1/2 Tasse | maple syrup |
| 1 Teelöffel | savory dried |
| 1/2 Teelöffel | thyme dried |
| 1/4 Teelöffel | sage dried |
| 1 | onion sliced |
| 1/2 Tasse | water |
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Poitrine de Poulet au Sirop D'Erable
Chicken and pork are often baked or braised in maple syrup in the Beauce. This easy recipe for chicken breasts can also be used with a whole cut-up broiler-fryer chicken. It's from the collection of Jeanne d'Arc Nadeau, long-time proprietor of Le Danube Bleu reception hall in St. Marie and a cookbook author.
Dredge chicken pieces in flour seasoned with salt and pepper to taste. In a heavy, flameproof casserole, heat butter until bubbling and brown chicken pieces. Pour maple syrup over chicken. Sprinkle with savory, thyme and sage. Arrange onion slices on top of chicken pieces. Pour water into the bottom of the casserole. Bake, uncovered in 350F oven for 50 to 60 minutes or until tender, basting occasionally with pan juices.
Serves: 4
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