- 1/2 cup finely ground toasted walnuts
- 1 cup lightly toasted plain breadcrumbs
- 2 teaspoons chopped fresh sage
- 2 tablespoons butter, melted
- 4 tablespoons maple syrup, divided
- 3/4 teaspoon salt, divided
- Coarsely ground black pepper
- 2 1/2 cups reduced-sodium chicken broth
- 1/2 cup dry white wine
- 4 sprigs fresh thyme
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breasts (about 6 ounces each), trimmed
- 2 tablespoons chilled butter
Recipe by Julie Hession.
- Combine walnuts, breadcrumbs and sage in a medium bowl. Add butter and 2 tablespoons maple syrup; stir until blended. Add 1/4 teaspoon salt and pepper.
- Combine chicken broth, white wine, thyme sprigs and remaining 2 tablespoons maple syrup in a saucepan. Bring to a boil; cook over medium-high heat until reduced to about 1 cup and a rich amber color, about 15 minutes.
- Preheat oven to 425F. Heat olive oil in a large ovenproof skillet over medium-high heat. Sprinkle 1/4 teaspoon salt and pepper on chicken breasts. Place flat-side down in the pan. Cook until chicken is golden brown on bottom, about 3 minutes. Remove pan from heat. Turn chicken over and mound breadcrumb mixture evenly on top of each breast, pressing lightly to adhere. (Some topping may fall into pan.) Transfer pan to oven and bake until topping is golden brown and chicken is thoroughly cooked, 10 to 12 minutes.
- Transfer chicken to a serving plate and cover with foil. Add broth mixture to pan, stirring to loosen browned bits on bottom. Boil over medium-high heat until reduced to about 3/4 cup. Reduce heat to medium-low; add butter, 1 tablespoon at a time, stirring until melted before adding more. Add 1/4 teaspoon salt and pepper. Drizzle sauce over chicken just before serving.
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