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Rice and Chicken

Maple Glazed Chicken


4 boneless, skinless chicken breasts

Salt and pepper to taste



1/4 cup (60 mL) chicken broth

1/2 tsp. at. 1/2 tsp (2.5 ml) garlic, finely chopped

4 tbsp. at. soup (60 ml) of Domaine du Grand Reed maple syrup

1 C. at. soup (15 ml) of soy sauce

1 C. at. 1 tbsp (15ml) lime juice

1 C. at. tea (5 ml) cornstarch + 2 tbsp. at. tea (10 ml) cold water


  1. Combine the ingredients for the sauce and mix well

  2. Pat the chicken dry with paper towel and season with salt and pepper to taste.

  3. In an ovenproof skillet over medium-high heat, fry the chicken on both sides until golden brown, about 2-3 minutes per side

  4. Remove chicken from skillet, drain excess oil.

  5. Add the sauce to the skillet and bring to a boil. Reduce heat to medium and simmer for 1 minute, stirring constantly

  6. Return the chicken to its pan and pour the sauce over it.

  7. Bake at 400 degrees F for 10 minutes or until chicken is cooked through

  8. Chicken dish and start reducing your glaze or use cornstarch to thicken it. Simmer until the sauce has thickened

  9. Drizzle the sauce over the chicken and serve hot

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