Sautéed Chicken Breast with Maple & Spices
(Submitted by Alastair Bor)

This dish takes some time to prepare, but it is one of my favorites.

2 Chicken Breasts
1 Can of Italian Peeled Tomatoes (1 lb or ~500g.)
3 Tbs. Mable Syrup (no Aunt Jemima syrup, get the real stuff from Vermont or Canada)
2 Tsp. Soy Sauce
2 Tsp. Crushed Coriander
2 Tbs. Butter
1 Onion (Finely chopped)
1 Pinch of Saffron


  • Combine the maple syrup, soy sauce and coriander in a small bowl. Set aside.
  • In a large pot, melt the butter then add the onions and sauté until translucent.
  • Add the saffron and the tomatoes to the sautéed onions and simmer until the sauce is thick (this takes a while). Set aside.
  • Sauté the chicken breasts and when three-quarters done, add the maple syrup mixture and finish cooking.
  • Put the chicken on a plate and smother it with the tomato/saffron sauce.