Recipe Collection |  Share a Recipe 

Submitted by: Paula Spadaccini from Shelburne, VT
Originally shared on the web 02/16/2011

1/4 c. all-purpose flour
salt and pepper to taste
4 boneless, skinless chicken breasts
2 T. butter
1/2 c. maple syrup
1 t. dried sage
1/2 t. dried thyme
1/4 t. dried marjoram
1 Spanish onion, sliced
1/2 c. water

Place flour, salt and pepper in a plastic zipping bag. Add chicken to bag and shake to coat evenly; set aside. Melt butter over medium-high heat in an oven-safe skillet. Cook chicken until lightly browned. Remove skillet from heat. Drizzle syrup over chicken, turning to coat completely. Sprinkle chicken with herbs; place onion slices on top to cover chicken. Add water to skillet. Bake, uncovered, at 350 degrees for 30 minutes. Turn chicken over; continue baking for an additional 15 to 20 minutes. Serves 4.