Recipe of the Month,
Maple Glazed Chicken a la Michael Collins
6 boneless, skinless chicken breasts
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1/4 cup chopped shallot
1/2 cup maple syrup
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cups chicken broth
3 teaspoons freshly squeezed lemon juice
Zest of 1 lemon
Salt and pepper to taste
Pre-heat the oven to 400o
Heat the butter and olive oil in a sauté pan. Add the shallots and
cook until translucent, about 10 minutes. Add the maple syrup,
Worcestershire sauce, mustard, and salt and pepper. Cook until
bubbling, about 3-4 minutes. Add lemon zest and juice and set aside.
Place a cooling rack inside a baking pan. Put the chicken breasts on
the rack and brush the glaze over both sides of the chicken. Place
the chicken in the oven and bake for 5 minutes. Remove the chicken
from the oven and brush glaze on the top and turn breast over.
Brush the chicken again. Cook for 5 more minutes. Remove the pan
and repeat the process. Return the chicken to the oven and cook
for 10 additional minutes or until the chicken reaches 165o and the
juices run clear.
Remove the chicken from the oven and place on a serving platter.
Tent with foil and set aside. Remove the cooling rack from the pan
and add the chicken broth to the baking pan. Pour in the remaining
glaze, scraping the bottom of the pan to release any caramelized
bits that might be left. Simmer until reduced by half.
Drizzle some of the glaze over the reserved chicken breasts.
Serve the remaining sauce as an accompaniment on the side.