Hello all– I’m up in San Francisco, spending some stormy days with the new grand-girl Lois, while her mom is off to work. It’s been quiet and cozy in the house. Today we baked a birthday cake (actually Lois mostly just looked on from her little chair!). So this has nothing to do with maple chicken– just wanted you to know how much fun I’m having!!
The Maple Chicken with Sweet Potatoes came out of the kitchen last week– made it for a friend who is having shoulder surgery next week, after a bad fall. Praying she comes through this all strong and back on the run. Love her so.
The coating is sweet and peppery, makes the chicken bright and tasty– with those smoshey sweet potatoes, a good winter evening meal.
MAPLE CHICKEN WITH SWEET POTATOES
Sweet potatoes:
2 large-ish sweet potatoes
1/4 cup whole milk
1/2 tsp. salt
1/2 tsp. vanilla
Chicken:
2 boneless, skinless chicken breasts
2 tab. butter
2 tab. olive oil
2 to 3 tab. steak seasoning (such as Montreal)
1/4 cup maple syrup
2 green onions, sliced to small bits
Pierce the skin of the sweet potatoes and set them on a baking dish lined with foil (for easier clean up). Put them in a 350 degree oven fro 50 to 60 minutes, until the sweet potatoes feel tender when poked with a fork.
Let them cool for a bit, then peel off the skin. Put the sweet potato flesh in to a mixing bowl along the the milk, salt and vanilla. Beat it all with an electric mixer until it’s smooth and fluffy. (You can reheat these easily in the microwave when the chicken’s done).
Slice the chicken breasts horizontally to cut each of them into two thinner cutlets. Coat the chicken with a sprinkling of the the steak seasoning. Heat the butter and oil in a large skillet. Cook the chicken cutlets 3 to 4 minutes on each side on medium high heat– unitl they are nicely browned and cooked through.
Take the chicken from the pan and add the maple syrup to the chicken drippings. Let it all simmer on low for 2 minutes to thicken the sauce. Return the chicken to the pan to coat the pieces in sauce.
On a platter heap the sweet potatoes next to the chicken cutlets. Scrape the extra sauce from the pan onto the chicken and then sprinkle the green onion slices over the chicken. Enjoy!
The Thankful Heart 
Glad you are enjoying your new grandchild. 😊
Me too Brigid 💜
Maple chicken is something I enjoy making and eating. I like the mashed sweet potato side dish and will do that the next time. Thanks for the recipe.
Thanks trkingmomoe! I loved your angel quilt. I’m about to start in on a wedding quilt for my daughter getting married this summer. Fun to hear from you! xo
This looks delicious Rhonda – and easy! Love the vanilla in the dessert potatoes. I wonder how it would be with coconut or almond milk instead of regular? Anyway have SO much fun with baby Lois. Xo
Thanks Debbie– I’m sure those milks would be fine– would give a little interesting flavor! And I am having a ball with that girl. She’s napping next to me right now… hugs!
Aww Rhonda that is so great. Many blessings to you both ❤ 🙂 Hugs back! xo
PS – hugs to you my friend 💓
Maple syrup on chicken! Who would have thought! I’ll show my husband your recipe. He often uses brown sugar or honey to add sweetest to his hot savory meats. Since his retirement he has taken over the cooking as another creative outlet. I’m good with that.👍🤗😉👏
BTW, did your husband’s family ever attend the Fullerton EV Free Church in California? I was a member there with my family from kindergarten til college. I remember this family had 2 sons around my age.
Hi Jan– YES! We still go there, but Larry and his family started when he was about 14. Small world!! Do you live in the area still or have moved away?? I’ll have to show him this. take care. xo
Yes! We live in Anaheim Hills. I met my husband, Ken at Whittier Area Baptist Fellowship when I lived on campus at Biola. We attend The Vineyard Church at Anaheim. My maiden name was Reihmer. I am Janice. Now Janice Reihmer Wood.
So fun to connect Jan– be reading your posts ahead…
Wow, Rhonda, these look SOOOO good. I’m going to put it on my menu soon. 🙂
Hi Rhonda – this looks like such a comforting dish, I’m sure your friend love it. Is the stuff that looks like pepper on the chicken the steak seasoning? I have never heard of Montreal -Kat
Hey Kat– It’s McCormick brand Montreal Steak seasoning. I get it to coat tai-tips that we cook on the grill. It’s mostly coarse black pepper and lots of dried garlic and salt. But it spices chicken nicely too.
hugs hugs!
Thanks, I will look for it!
Hmmm, my kind of comfort food. Love the addition of the sweet and peppery coating. Give little Lois an extra squeeze, glad you’re having fun together!
Thanks Marcia– yep, I’m squeezing that girl a lot! She’s learned to laugh (sort of) since we were together at Christmas– that’s loads of fun for an old grandma! Happy Weekend there Marcia! hugs!
Straight forward and lovely! I see you didn’t skimp on the seasoning, either! Love Montreal seasoning and combined with Maple must have been wonderful!
Hi Mollie– I’m a big fan of the Montreal seasoning too. We mostly use to to grill tri tip in the summer. I’ve tried made from scratch versions, but they haven’t turned out as well as that big bottle from the store! Happy cooking there! I know you’re turning out some beautiful food!
I came across the secret. The real stuff has paprika olesin which is an MSG substance…
Intersting Mollie– no wonder it tastes so good! So now I need to wait for your steak seasoning mix to be posted! hugs!
I have one on here somewhere! 🙂 But I couldn’t exactly duplicate it – I’ve been trying for years till I figured out the MSG component and am not willing to go there!!
You’re right Mollie– if you find it, pass it along! xo