Chicken with peppers and maple syrup sauce

Chicken with peppers and maple syrup sauce


2 people made this

About this recipe: This is a very versatile midweek dinner for two. Flatten out a chicken breast, dredge with flour and dried sage, then fry until golden and serve with red and yellow peppers, rice and a delicious maple syrup sauce. You can use other vegetables if you prefer.

Krenzlich London, England, UK

Serves: 2 

  • 250g rice
  • 1 large chicken breast
  • 2 tablespoons plain flour
  • 2 teaspoons dried sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 tablespoon butter
  • 1/2 tablespoon oil
  • 2 garlic cloves, minced
  • 1/2 red pepper, seeded and sliced
  • 1/2 yellow pepper, seeded and sliced
  • 100ml chicken stock
  • 3 tablespoons maple syrup
  • 2 teaspoons prepared mustard
  • 1 teaspoon balsamic vinegar

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Cook the rice in a saucepan according to directions on the packet. Drain.
  2. Beat chicken with a mallet to a thickness of about 1cm. Combine flour, sage, salt and pepper on a plate and mix well. Dredge chicken in the flour mixture and shake off excess.
  3. In a frying pan, melt butter and oil over a medium heat; fry chicken on each side for 4 minutes, or until golden brown and no longer pink in the middle. Remove chicken from pan, cover with foil and set aside.
  4. Add garlic and peppers to the same pan; cook and stir for 2 minutes.
  5. In a small bowl, mix chicken stock, maple syrup, mustard and vinegar until well combined; pour over the peppers in the pan. Bring to the boil and simmer for 5 minutes.
  6. Slice chicken breast into bite sized pieces. Add chicken together with rice to the vegetables in the pan and mix well. Simmer for a few minutes until the flavours have combined and rice has heated through. Serve.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate