Serve Up This Pan-Seared Chicken Breast with a Soy Maple Glaze

Pan-Seared Chicken Breast with Soy Maple Glaze



4 boneless skinless chicken breasts

2 cups pure maple syrup

1/4 cup light soy sauce

1 cup water

1/4 cup pure granulated maple sugar

2-inch piece of fresh ginger, sliced

3 whole cloves garlic

4 whole star anise

2 tablespoons whole coriander



Add all ingredients (except chicken) to sauce pan and simmer for 20 minutes. Strain through fine mesh sieve. Pan sear four boneless chicken breasts (or substitute a 1 1/2-pound pork tenderloin or 24 large sea scallops). Preheat oven to 325°F. Place seared breasts in shallow baking pan and pour glaze on top, basting every five minutes; bake uncovered 15 minutes or until done. Serve with fresh roasted Brussel sprouts and steamed basmati rice or couscous.

Note: As an alternative, try reducing the strained glaze by half and use it as a sauce to drizzle over grilled salmon or boneless pork chops.


Reprinted with permission from Farmstand Favorites: Maple Syrup. ISBN: 978-1-57826-369-1 $9.50 (paperback). From Hatherleigh Press. Distributed by Random House.