Chicken With Maple And Spices - cooking recipe

Ingredients

3 Tbsp. maple syrup
2 tsp. soy sauce
2 tsp. coriander seed
3 Tbsp. butter
1 onion, finely chopped
2 tomatoes, peeled, seeded and chopped
pinch of saffron
2 boneless whole chicken breasts
salt and freshly ground black pepper
1 Tbsp. red wine vinegar

Preparation

Combine maple syrup, soy sauce and coriander seed and set aside.
In a heavy saucepan, melt 1 tablespoon of butter.
Add onion and saute until translucent.
Add tomatoes and saffron threads.
Saute until liquid is nearly gone.
Set aside.
Season chicken breasts with salt and pepper.
In a skillet, saute chicken breasts in remaining butter over medium-high heat until three-fourths done, about 3 minutes.
Add maple-soy mixture; reduce heat and cook 1 minute.
With a slotted spoon, remove chicken to a plate and keep warm.
Add tomato-saffron mixture and vinegar to skillet and cook over medium-low heat, stirring, to reduce sauce slightly.
Add salt and pepper to taste.
To serve, divide sauce among 4 plates; slice chicken breasts and arrange slices on top of sauce.