Pam Collacott - Trillium Cooking School


Recipe from "PamCooks: Favourite Recipes from the Trillium Cooking School"
by Pam Collacott
Available for purchase elsewhere on this website.

4 boneless skinless chicken breast halves
1/4 cup flour
Dash of pepper, salt, crumbled rosemary
2 teaspoons olive oil 
1/4 cup minced shallots or onions
1 cup sliced fresh mushrooms
2 cloves garlic, minced
2 teaspoons butter
˝ cup maple syrup
2 tablespoons each ,water and apple cider vinegar
1/4 cup dried cranberries or raisins
Parsley and fresh rosemary sprigs, to garnish

1. Flatten chicken breasts between two sheets of plastic wrap. 
Combine flour, and seasonings; coat both sides of chicken pieces 
with flour mixture; set aside.

2. Heat olive oil in skillet set to medium. Sauté shallots and 
mushrooms until soft and slightly brown. Add garlic for last minute 
of cooking time. Remove mixture from pan.

3. Heat butter until bubbly in same skillet on medium-high heat. 
Quickly brown chicken on both sides.

4.  Mix maple syrup with water and vinegar; pour over chicken. 
Return mushroom mixture to pan. Sprinkle cranberries around chicken. 
Once syrup mixture begins to boil, set heat to low and simmer, 
uncovered, until chicken is cooked through (no pink colour remains 
in centre) and sauce has thickened. 

5. To serve arrange chicken pieces on warm plates or platter, spoon 
vegetables over and drizzle with sauce. Garnish with parsley and/or 
rosemary sprigs.