Chicken With Maple And Spices

• 3 Tbsp. maple syrup
• 2 tsp. soy sauce
• 2 tsp. coriander seed
• 3 Tbsp. butter
• 1 onion, finely chopped
• 2 tomatoes, peeled, seeded and chopped
• pinch of saffron
• 2 boneless whole chicken breasts
• salt and freshly ground black pepper
• 1 Tbsp. red wine vinegar

1. Combine maple syrup, soy sauce and coriander seed and set aside.
2. In a heavy saucepan, melt 1 tablespoon of butter.
3. Add onion and saute until translucent.
4. Add tomatoes and saffron threads.
5. Saute until liquid is nearly gone.
6. Set aside.
7. Season chicken breasts with salt and pepper.
8. In a skillet, saute chicken breasts in remaining butter over medium-high heat until three-fourths done, about 3 minutes.
9. Add maple-soy mixture; reduce heat and cook 1 minute.
10. With a slotted spoon, remove chicken to a plate and keep warm.
11. Add tomato-saffron mixture and vinegar to skillet and cook over medium-low heat, stirring, to reduce sauce slightly.
12. Add salt and pepper to taste.
13. To serve, divide sauce among 4 plates; slice chicken breasts and arrange slices on top of sauce.

maple syrup, soy sauce, coriander seed, butter, onion, tomatoes, saffron, chicken breasts, salt, red wine vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=507490 (may not work)