Chicken with peppers and maple syrup sauce

    30 min

    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.


    London, England, UK
    2 people made this

    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.

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