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Thursday, August 19, 2010

Chicken Thighs with Brown Sugar Glaze

Chicken Thighs with Brown Sugar Glaze

1 cup pineapple juice
2 Tablespoons brown sugar
1 Tablespoon maple syrup
1 teaspoon cornstarch
3/4 teaspoon salt
1/2 teaspoon pepper
2 pounds chicken thighs, skin and bones removed
3 Tablespoons all-purpose flour
1 Tablespoon butter
Vegetable oil

Whisk together pineapple juice, brown sugar, maple syrup and cornstarch until smooth; set aside. Sprinkle chicken with salt and pepper, then dust with flour. Over medium high heat, melt butter in a large nonstick skillet coated with vegetable oil. Cook chicken 5 to 6 minutes on each side. Remove chicken from pan. Add pineapple juice mixture to skillet, and cook, whisking constantly, 1 minute or until thickened and bubbly. Pour over chicken and serve immediately.

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