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Ingredients
- 1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
- 1/2 tsp dried rosemary , crushed1/2 1/2tsp tspdried rosemary, crushed
- 1/4 tsp salt 1/4 1/4tsp tspsalt
- 1/4 tsp pepper 1/4 1/4tsp tsppepper
- 4 boneless skinless chicken breasts 4 4boneless skinless chicken breastboneless skinless chicken breasts
- 2 tbsp butter 2 2tbsp tbspbutter
- 1 cup chicken stock 1 1cup cupchicken stock
- 8 carrots , sliced diagonally8 8carrotcarrots, sliced diagonally
- 2 tbsp maple syrup 2 2tbsp tbspmaple syrup
- 2 tsp cider vinegar 2 2tsp tspcider vinegar
- 1/3 cup sliced almonds , toasted1/3 1/3cup cupsliced almonds, toasted
- 2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley
Details
Servings 4
Adapted from canadianliving.com
Preparation
Step 1
In resealable plastic bag or on plate, combine flour, rosemary, salt and pepper; add chicken and shake or turn to coat. Reserve any remaining flour mixture.
In large shallow Dutch oven, melt butter over medium heat; brown chicken, about 6 minutes per side. Transfer to plate.
Add reserved flour mixture to pan; cook, stirring, for 1 minute. Gradually whisk in stock. Add carrots, maple syrup and vinegar; bring to boil. Reduce heat, cover and simmer for 6 minutes.
Return chicken to pan; cook over medium heat, covered, until no longer pink inside and almost no liquid remains, 2 to 4 minutes. Stir in almonds and parsley.
Additional information :
Tip: To steam cabbage, cut into wedges and cook in 1 inch (2.5 cm) boiling salted water in covered saucepan over medium-high heat until tender. Drain, add butter or olive oil and cook, turning often, for 3 minutes. Season with pepper.
Source : Canadian Living Magazine: November 2001
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