RCI-MT.004.0748.001
Southern Marinated Maple Chicken
This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Manes Estate in Venus, Texas in 1981.
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 6 unit
- ½ cup
- ½ cup
- 1 tablespoon
- 1 teaspoon
- 1 can
- ½ teaspoon
Method
1
Combine maple syrup, corn oil, minced garlic, ginger, and freshly ground black pepper in a mixing bowl to create the marinade.
2
Place chicken breasts in a large resealable plastic bag or shallow dish and pour the marinade over them, ensuring all pieces are well coated.
3
Refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to penetrate the chicken.
30 minutes
4
Remove the chicken from the refrigerator and let it sit at room temperature for 10 minutes before cooking.
10 minutes
5
Heat a large skillet over medium-high heat and lightly oil the surface with corn oil to prevent sticking.
6
Transfer the chicken breasts to the hot skillet, reserving the marinade in a separate bowl.
1 minutes
7
Sear the chicken for 4–5 minutes on each side until golden brown and cooked through (internal temperature of 165°F).
10 minutes
8
Pour the reserved marinade into the skillet with the chicken and bring to a simmer.
9
Stir in the canned tomato soup, breaking up any clumps, and mix until fully combined with the pan juices.
2 minutes
10
Simmer the chicken in the maple-tomato sauce for 5 minutes, turning pieces occasionally to coat evenly.
5 minutes
11
Transfer the chicken to serving plates and spoon the warm sauce over the top.