Peppery Maple Chicken

• 1 tablespoon butter
• 4 boneless skinless chicken breasts or 8 boneless skinless chicken thighs
• 1 cup chicken broth
• 1 teaspoon crumbled rosemary
• 1/2 teaspoon fresh coarse ground black pepper
• 2 tablespoons pure maple syrup

1. 1. Melt butter in a large frying pan over medium-high heat.
2. 2. Add chicken and saute until golden, 3 to 4 minutes per side.
3. 3. Pour in chicken broth, then scrape up and stir in any brown bits from pan bottom.
4. 4. Sprinkle with rosemary, pepper and generous pinches of salt.
5. 5. Bring to a boil, stirring occasionally.
6. 6. Reduce heat to medium-low.
7. 7. Simmer, covered, turning halfway through, until chicken feels springy when pressed, about 10 minutes.
8. 8. Remove to a plate and cover with foil to keep warm.
9. 9. Add maple syrup to pan juices.
10. 10. Increase heat to high.
11. 11. Boil, uncovered, stirring occasionally until reduced to about 1/3 cup, about 6-8 minutes.
12. 12. Pour over chicken.

butter, chicken breasts, chicken broth, rosemary, fresh coarse ground black pepper, maple syrup

Taken from www.food.com/recipe/peppery-maple-chicken-347604 (may not work)