Mix apple cider and light corn syrup..
I splurged on the real maple syrup for Christmas and used it for this recipe. I think it makes a world of difference! This recipe only needs 2 Tablespoons...
Add Dijon mustard, white vinegar and 1/8 t. red pepper flakes...
salt (I use Real Salt) and freshly ground black pepper round out the glaze...
The glaze is set aside while I get the chicken ready.
I dipped my boneless, skinless chicken breasts into the flour,
turned it with tongs to coat it really well, and put it in a hot pan with 2 t. of vegetable oil. You should hear a "sizzle" as the chicken hits the pan. I cooked each side for a couple of minutes, till brown and golden.
Transferred the browned chicken to a plate and got my shallot ready. Shallots are something that I am new to, but learning to appreciate its flavor in cooking. Shallots have the sweetness of onion with just a touch of garlic.
The minced shallot is put into the pan of drippings and cooked till softened, about 2 minutes. Then I poured in my glaze mixture.
Bam! The smell hit my nose. "That smells like a lot of vinegar," my son said.
Hmmmm. I read the recipe from the top.
"1 1/2 cups apple cider, plus an additional 2 Tablespoons."
Hmmmm. Then it hit me. Drats! I used apple cider vinegar!!
Mistake. Starting over. Fortunately, I had this on hand:
I made more glaze and poured it into the pan with 1 t. canola oil. Simmered, stirred occasionally till it was syrupy and reduced to 1 cup. A heatproof spatula should leave a slight trail when dragged through the glaze. Check.
Using tongs, roll chicken in the glaze, covering all sides.
Place skillet (make sure it is oven safe. Mine is safe up to 340°F.) in oven and bake till instant read thermometer registers 160°, about 20 minutes. Turn chicken over halfway during baking.
If you don't have an oven safe skillet, transfer the chicken and glaze to a 13"x9" baking dish and bake as directed.
Transfer the baked chicken to a plate and let it rest for 5 minutes. Put skillet on high heat (or pour glaze from baking pan into skillet) and cook the glaze til thick and syrupy, about 1 minute.
Remove pan from heat.
Gahhh.....! Burn! Drop pan. Run to sink. Turn cold water on and insert hands.
I think I burned off a few fingerprints.
Too bad I'm not in a spy program. They could use a fingerprint-less person.
Yes, the recipe came with a warning....at the beginning and at the end of the recipe. I'm pretty sure I read it, but it just didn't stick in my brain.
If you use an oven-safe skillet, it will be HOT! Use oven mitts, heavy towel, or another sane person who knows what they are doing. I used mitts getting the skillet out of the oven, but promptly set them down. Mistake.
Note to self: Keep the mitts on the handle the entire time.
Yes, I learn things the hard way.
Kind of like my kids.
Ever try taking a photo with burnt fingers?
But do try this recipe. It's dang good. I ate the whole thing with my hands wrapped around a cold Pepsi can...
Apple Maple Glaze Chicken Breasts