One Stanley Avenue Maple Cider Chicken


  • 1/4 cup maple syrup
  • 1/4 lbs sweet butter
  • 1 1/2 cup apple cider
  • 1/3 cup cider vinegar
  • 1 tsp salt
  • 2 Tbsp cornstarch
  • 4 whole chicken breasts, boned and skinned
  • 2 eggs
  • flour for dredging
  • 6 Tbsp clarified butter
  • 1 Granny Smith apple


Sauce: Mix 1/4 cup maple syrup, 1/4 lbs butter, 1/2 cup apple cider, 1/3 cup cider vinegar and 1 tsp salt in saucepan on medium heat until butter is melted.

Dilute 2 Tbsp cornstarch in a little cold cider; stir in to thicken. Set aside on heat.Apple Topping: Peel and core apple and cut into thin slices.

Bring 1 cup apple cider to a boil over medium heat Remove from heat, place apple slices in hot cider and let stand 15 minutes.

Drain and set aside.Chicken: Pound 4 boned, skinned whole breasts to an even thinness. Beat 2 eggs briefly, dip the breasts in egg, remove and shake off excess.

Dredge chicken in flour. sauté in 6 Tbsp clarified butteruntil golden.

To serve: Place chicken on a hot platter and top with poached apple slices. Top with maple cider sauce. golden.

Makes 4

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