Peppery Maple Chicken

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   1. Melt butter in a large frying pan over medium-high heat.

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   2. Add chicken and saute until golden, 3 to 4 minutes per side.

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   3. Pour in chicken broth, then scrape up and stir in any brown bits from pan bottom.

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   4. Sprinkle with rosemary, pepper and generous pinches of salt.

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   5. Bring to a boil, stirring occasionally.

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   6. Reduce heat to medium-low.

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   7. Simmer, covered, turning halfway through, until chicken feels springy when pressed, about 10 minutes.

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   8. Remove to a plate and cover with foil to keep warm.

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   9. Add maple syrup to pan juices.

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    10. Increase heat to high.

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    11. Boil, uncovered, stirring occasionally until reduced to about 1/3 cup, about 6-8 minutes.

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    12. Pour over chicken.

* Per serving · 4 servings · Values may vary.

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