Welcome to the Cast Iron Lane Maple Monday Series where I feature a delicious recipe that includes maple syrup. With Indiana’s Maple Syrup production increasing in recent years – I thought this would be a fun way to introduce more of its use to my friends and family.
You can browse a wide selection of maple syrups here. Keep in mind that all maple syrups are not equal. If you have tried a maple syrup in the past and you found it to be bitter, try again. It’s probably just that brand or particular harvest or process that you do not like.
Make sure that you use real maple syrup in the recipe, and not corn syrup – which is what most table syrups are. It can greatly affect the taste of the recipe if maple syrup is not used.
I hope you give it a try and let me know what you think in the comments below!
Kitchen Items for this Recipe
Enjoy and happy cooking!
How to Make Maple Chicken Parisiene
Did you make today’s Maple Chicken Parisiene?
Maple Chicken Parisiene
- baking dish
- 3 large skinless chicken breasts cut in half
- 1 Cup Portobello muscrooms chopped
- 1 medium onion finely chopped
- 1 tsp onion salt
- 1 tsp paprika optional
- 1 Tbsp minced garlic
- 1/4 Cup butter
- 1 Cup sour cream
- 2/3 Cup maple syrup
- Preheat oven to 350
- Trim the three chicken breasts and then cut them length-wise into a total of 6 pieces
- In one layer, spread chicken into a baking dish
- Sprinkle with onion salt
- Heat a large skillet and melt butter
- Stir in onion and then mushrooms
- Saute 5 minutes
- When onions are transluscent, spoon over chicken
- In bowl, mix sour cream and maple syrup
- Pour over chicken
- Sprinkle with paprika
- Bake approximately 1 1/4 hours or until internal temperature of chicken is 165
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