4 skinless and boneless chicken breast halves

2 tablespoons (30 ml) butter

1 tablespoon (15 ml) olive oil

1 teaspoon (5 ml) ground black pepper

2 teaspoons (10 ml) all-purpose flour

1/2 cup (125 ml) chicken broth

1/4 cup (60 ml) maple syrup

1 tablespoon (15 ml) soy sauce

Salt

In a large non-stick skillet, brown the chicken in the butter and oil for about 5 minutes per side or until cooked through. Season with salt and pepper. Set aside on a warm plate.

In the same pan, sprinkle the flour over the hot fat and cook, stirring for 30 seconds. Add the broth, maple syrup, and soy sauce. Bring to a boil while stirring and simmer for 1 to 2 minutes or until the sauce is syrupy. Adjust the seasoning.

Slice the chicken into strips and coat with the sauce. Serve with Flat Beans with Garlic Flower.

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