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Maple syrup glazed chicken breast with fried potatoes and braised chicory.
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Maple Syrup and Worcestershire Sauce Glazed Chicken Breast Recipe

This simple and simple dish rocks a butterflied chicken breast that is marinated in maple syrup, soy sauce, Worcestershire sauce, garlic and shallots before being quickly pan-fried and then glazed in the marinade.
Course Main Course
Cuisine European
Keyword maple glazed chicken, maple syrup chicken
Prep Time 15 minutes
Cook Time 10 minutes
Marinade Time 4 hours
Total Time 4 hours 25 minutes
Servings 2 Servings
Calories 460kcal
Author Brian Jones

Ingredients

  • 2 Skinless Chicken Breasts 350g Total
  • 2 Garlic Cloves
  • 1 Small Echalion or Banana Shallot 25g
  • 3 tablespoon Maple Syrup
  • 2 tablespoon Worcestershire sauce
  • 1 tablespoon Light Soy Sauce
  • 1 Pinch MSG Optional
  • 1 tablespoon Cooking Oil

Instructions

  • Butterfly the chicken breasts by cutting them with a sharp knife along one side of the chicken, being sure not to go all the way through. Then open them like a book, sandwich them between baking parchment and flatten them a little with a rolling pin.
    Don't beat them too hard; you just want to even out the thickness so that they cook evenly.
  • Cut the shallot in half, peel it and then dice it as finely as you can and add it to a bowl.
    Maple Glazed Chicken process shot 1 of 7
  • Peel the garlic cloves, chop them as finely as you can and add them to the shallot.
    Maple Glazed Chicken process shot 2 of 7
  • Pour over the maple syrup, Worcestershire sauce, soy sauce and sprinkle in the MSG (if you are using it) and give everything a stir.
    Maple Glazed Chicken process shot 3 of 7
  • Add the chicken to the bowl, getting it completely covered in the glaze, then cover it and pop it in the fridge for 4 hours.
    Maple Glazed Chicken process shot 4 of 7
  • Just before you start to cook, remove the chicken from the glaze and scrape off most of the garlic and shallots; this will stop them from burning.
  • Heat a 30cm or 12" nonstick frying pan over a medium-high heat, and when it is hot, add the cooking oil, then fry the chicken in the oil (presentation side down) for 3-4 minutes.
    Maple Glazed Chicken process shot 5 of 7
  • Flip the chicken and cook it for another 2-3 minutes.
    Maple Glazed Chicken process shot 6 of 7
  • Finally, add the glaze and cook for a final minute or two, basting the chicken as you go.
    Maple Glazed Chicken process shot 7 of 7

Video

Notes

If your chicken breasts have the tenders still attached, pull them off before butterflying the chicken, and throw them into the marinade at stage 5.

Nutrition

Serving: 1 | Calories: 460kcal | Carbohydrates: 27g | Protein: 55g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 149mg | Sodium: 846mg | Fiber: 1g | Sugar: 21g
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