Tonight's food adventure is Almond Maple Chicken over a bed of rice with parsnips, apples, and fresh parsley.
First I coated the chicken in flour, rosemary, salt, and pepper and browned it in butter and set aside. Then I added vinegar, apples, parsnips, maple syrup, and a cup of chicken bullion and simmered for 6 minutes. I added the chicken back in and cooked it covered on medium heat until the juices ran clear. I added a 1/3 cup of sliced almonds and fresh parsley and served over a bed of chicken-and-wild-rice pilaf.
My taste buds have the best dreams.
Original recipe here.
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