| Measure | Ingredient |
|---|---|
| 4 | Boneless chicken breast |
| Halves | |
| ¼ cup | Flour |
| Pepper, salt and rosemary | |
| For seasoning | |
| 2 teaspoons | Olive oil |
| ¼ cup | Minced shallots or onions |
| 1 cup | Sliced mushrooms |
| 2 | Cloves garlic minced |
| 2 teaspoons | Butter |
| ½ cup | Maple syrup |
| 2 tablespoons | Water |
| 2 tablespoons | Apple cider vinegar |
| ¼ cup | Dried cranberries or raisins |
Flatten chicken breasts between two sheets of plastic wrap. Combine flour, salt and pepper and crumbled rosemary; coat both sides of chicken pieces with the flour mix and set aside. Heat olive oil in skillet on medium heat, saute onions and mushrooms until soft and slightly brown, add garlic for last minute of cooking time. Remove this mixture from pan and in same pan heat butter until bubbly and quickly brown chicken on both sides. Mix maple syrup with the water and vinegar and pour over chicken. Return mushroom mixture to pan also and cranberries or raisins around chicken. Once syrup mixture begins to boil set heat to low and simmer uncovered until chicken is cooked through and sauce is thickened. Recipe by Pam Collacott who runs Trillium cooking school in North Gower.
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