Breast with Maple Syrup and Sautéed Apples with Big Y
Two bone-in, skin-on chicken breasts -remove bone prior to cooking
Salt and fresh cracked black pepper
1 Tbsp. Big Y canola oil
2 Tbsp. Big Y unsalted butter
2 Macintosh Apples peeled, cored and sliced
1 Tbsp. Big Y light brown sugar
4 pieces Big Y thick cut bacon, cut into one inch lengths
1 ¼ cups World Classics Trading Co. light amber maple syrup
Fresh cracked black pepper
¼ cup Full Circle lower sodium chicken broth.
Preheat oven to 375 degrees.
The bacon and apples are prepared separately from the chicken and added to the sauce at the end of the dish.
In a skillet over medium heat, cook the bacon until crispy and browned. Place on paper towels briefly to absorb the fat, and then set aside.
Wipe out the same pan and heat the pan on medium high heat. Place into the pan 1 tablespoon of butter and then the apples. Sautee the apple slices for a minute or until browned then add the brown sugar to the pan, tossing to mix. Set aside.
Season both sides of the chicken breast with salt and pepper, and oil the breast, not the pan.
Preheat your fry pan to medium high and place chicken skin side down, and move about just enough to make sure it isn't going to stick, then leave alone. Place the pan into preheated oven and roast until the thickest part of the breast registers 165 degrees with a meat thermometer. Remove the pan from the oven and place the chicken on a platter to rest. In the same pan add in the cooked bacon, apples and a few grinds of fresh pepper with the mill set to the largest grind. When the two ingredients are heated, add in the chicken broth and let come to a boil, and then finish with the maple syrup.
Serve the chicken plated with the sauce on top. Serve atop braised greens, mashed potatoes or polenta.
Serves two people.