Chicken with Maple Syrup Reduction and Pancetta GarniEnjoy this yummy chicken dish with a touch of sweetness - your whole family will be asking for seconds. |
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Ingredients: |
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6 slices pancetta 2 tablespoons olive oil ½ cup spanish or sweet onions, diced 4 chicken breasts (about 2 pounds), cut in ½ and pounded to same thickness, use a plastic bag to avoid chicken splatter ½ teaspoon Kosher salt pinch black pepper 2 cloves garlic, creamed ½ cup maple syrup 3/8 cup balsamic vinegar ½ cup chicken broth 1 tablespoon Dijon mustard |
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Preheat oven to 325°F.
Place pancetta on baking sheet and brush with maple syrup.
Cook pancetta until crispy, about 15 minutes, set aside to cool.
Pre-heat a large sauté pan on med-hi heat for 1 minute, add olive oil and heat another minute.
Sprinkle salt and pepper over both sides of the chicken breast.
Sauté chicken until about 2/3rds of the way thru, you will notice beads of sweat start to form on the top of the chicken breasts.
Flip chicken and add onion, sauté 4 minutes.
Add garlic and sauté another minute.
Remove chicken from pan.
Add balsamic vinegar to deglaze pan for 1 minute.
Add maple syrup, chicken stock and Dijon mustard & reduce liquid by ½.
Return chicken to pan to reheat.
This dish is wonderful with sautéed spinach as the base and then chicken topped with pancetta. Add sauce to plate around food.