Maple Apple Chicken Breasts
- ½ cup maple syrup
- 1/8 cup San-J Gluten Free Tamari
- 1/8 cup fresh apple juice
- 1 teaspoon ground coriander
- 6 boneless skinless, chicken breasts
- salt and pepper to taste
- 1 Tablespoon extra virgin olive oil
- ½ cup white wine
- ½ cup chicken broth
- 1 small red delicious apple cored and diced
- 1 Tablespoon maple syrup
- 1 Tablespoon plus 2 teaspoons all-purpose flour
- 2 Tablespoons butter
- In a large glass or plastic mixing bowl, combine the maple syrup, San-J Gluten Free Tamari, apple juice and ground coriander. Place the chicken breasts in the mixture and turn to cover thoroughly. Wrap tightly with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
- Preheat oven to 375°F. Remove the chicken breasts from the marinade, reserving the marinade, and pat the chicken dry. Season the chicken breasts with salt and pepper to taste. In a large, ovenproof skillet, heat the olive oil over medium-high heat. Sear the chicken breasts, about 2 minutes per side, until golden brown. Place the chicken in the oven and bake, covered, for an additional 10 minutes, until cooked through completely and the juices run clear. Remove the chicken from the oven, place on a plate and allow to rest.
- Deglaze the skillet with the white wine and chicken broth by briefly increasing the heat to medium-high and stirring the bits of cooked chicken and juices into the wine and broth. Add the diced apple and reserved marinade and bring to a boil. Reduce to a simmer and cook for 3 minutes. Add the maple syrup and flour and whisk together well to combine. Allow the sauce to cook and thicken for another 3 minutes, stirring occasionally to prevent burning or lumps. Add the butter and stir the sauce as the butter melts. Remove the sauce from the heat. To serve, plate each chicken breast individually and pour the sauce over the top of each portion.