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Karen's Maple Chicken
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| 1 T | butter |
| 4 | skinless chicken breasts |
| 1 c | chicken broth |
| 1 tsp | Rosemary leaves, crumbled |
| 1/2 tsp | peppercorn, crushed |
| 3 T | pure maple syrup |
Melt butter. Sauté chicken until golden, 3-4 min per side.
Pour in broth, stir up brown bits.
Sprinkle with Rosemary, pepper and salt.
Boil.
Reduce heat to medium-low.
Simmer covered, turning 1/2 way through, about 10 mins.
Remove to plate and cover.
Add syrup to pan and boil uncovered until reduced to 1/3 c, 6-8 mins.
Serve with mashed and green beans.
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