Roasted Maple Chicken

  • ½ c. Pure Vermont Maple Syrup
  • ¼ c. Flour
  • 1 tsp. Dried Savory
  • ¼ tsp. Dried Sage
  • ½ tsp. Dried Thyme
  • 4 Boneless Chicken Breasts
  • 2 tbs. Butter
  • 1 Large Onion, Sliced into Large Rings
  • ½ c. Water
  • Salt & Pepper to taste
Dredge chicken in mixture of flour and salt and pepper. In Dutch oven, melt butter over medium heat. Add chicken and cook until lightly browned. Remove from heat. Pour maple syrup over chicken, turning to coat. Sprinkle savory, sage, and thyme over syrup. Arrange onion over chicken pieces. Pour water around chicken to cover the bottom of the Dutch oven. Bake uncovered for 45 minutes or until chicken is done, basting as needed. SERVES 4