Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Boneless chicken breast
Halves
1/4 c Flour
Pepper, salt and rosemary
For seasoning
2 ts Olive oil
1/4 c Minced shallots or onions
1 c Sliced mushrooms
2 Cloves garlic minced
2 ts Butter
1/2 c Maple syrup
2 tb Water
2 tb Apple cider vinegar
1/4 c Dried cranberries or raisins

Flatten chicken breasts between two sheets of plastic wrap. Combine
flour, salt and pepper and crumbled rosemary; coat both sides of
chicken pieces with the flour mix and set aside. Heat olive oil in
skillet on medium heat, saute onions and mushrooms until soft and
slightly brown, add garlic for last minute of cooking time. Remove
this mixture from pan and in same pan heat butter until bubbly and
quickly brown chicken on both sides. Mix maple syrup with the water
and vinegar and pour over chicken. Return mushroom mixture to pan
also and cranberries or raisins around chicken. Once syrup mixture
begins to boil set heat to low and simmer uncovered until chicken is
cooked through and sauce is thickened. Recipe by Pam Collacott who
runs Trillium cooking school in North Gower.

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