Maple and White Wine Butter Basted Chicken Breasts

This was a perfect Almost Wasted meal. I used the leftover maple butter from the Cheesy Cornbread Waffles, along with a partial glass of white wine to baste the chicken breasts while they cooked, resulting in tender, juicy and very flavourful meat.

I used a small piece of  Roast Garlic Shortbread Quiche Crust from the freezer, the extra blueberry jam from the Buttermilk Thumbprint Scones with Blueberry Jam , some pecan crumble from the freezer and added in a caramelized onion and brie to make a very tasty tart to accompany the chicken. I will share this in my next post.

In a small pot, melt:

2 tablespoons black pepper maple butter

Add:

1/2 cup white wine

Set aside.

Season with salt and ground black pepper:

2 boneless, skinless chicken breasts

Sear both sides of the chicken in a hot pan, using olive oil to prevent sticking.

Turn the heat down to medium, and add:

2 - 3 sprigs of fresh thyme

Baste the chicken with the maple butter and white wine.




Continue to cook, turning and basting often, until the  butter and wine are finished and the chicken is cooked through. Remove from the pan and allow the chicken to rest for 5 minutes before serving.


To serve, slice the chicken, and plate. I served it with a blueberry, brie and onion tart on a roasted garlic crust, and mixed green salad.

• I used leftover pepper- maple butter, but plain butter can be used with the white wine if that is all you have. Add in some maple syrup and ground black pepper when you melt the butter. Use 2 tablespoons of maple syrup for each tablespoon of butter.
• Next time you make a flavoured butter, make extra and freeze in tablespoon portions. These are perfect for a recipe like this. Defrost as many as you need, and having them pre-portioned helps a lot.
• The white wine I used was an unoaked chardonnay.
• The chicken can be grilled and basted during grilling instead of cooked in a pan.
• Try other herbs instead of thyme....rosemary, tarragon or sage.