Sprinkle each side of the chicken with kosher salt and allow to sit for 5 minutes.
3 large chicken breasts, 1 teaspoon kosher salt
While the chicken is sitting, combine the broth, mustard, syrup, thyme, and garlic.
½ cup chicken broth, ¼ cup dijon mustard, ½ cup maple syrup, 1 teaspoon dried thyme, 1½ teaspoon garlic
Combine the flour and pepper in a flat dish. Coat each side of the chicken in flour and vigorously shake off the excess. The layer should be very thin.
½ cup flour, ½ teaspoon pepper
In an electric skillet heated to 350° or skillet on the stove over medium heat, melt the butter. Cook the chicken on the first side until golden brown, about 4-5 minutes.
4 tablespoon butter
Flip the chicken and cook for another 2-3 minutes. Add the maple sauce and simmer until the sauce has thickened into a glaze and the chicken is cooked through, 2-4 minutes.
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