Apple-Maple Glazed Chicken Breasts | America's Test Kitchen

Name: Apple-Maple Glazed Chicken Breasts | America's Test Kitchen
Total time: 90 min
Ingredients: 1 1/2 cups apple cider plus an additional 2 tablespoons; 1/3 cup light corn syrup; 2 tablespoons maple syrup; 1 tablespoon Dijon mustard; 1 tablespoon distilled white vinegar; 1/8 teaspoon red pepper flakes; Table salt and ground black pepper; 1/2 cup all-purpose flour; 4 bone-in, skin-on chicken breast halves (about 12 ounces each), ribs removed, trimmed of excess fat and skin (see note above); 2 teaspoons vegetable oil; 1 medium shallot, minced (about 3 tablespoons)

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We wanted to elevate this institutional standard to an elegant weeknight dinner. This required a glaze that would stick to the chicken and not taste like candy.

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Ingredients

1 1/2 cups apple cider plus an additional 2 tablespoons
1/3 cup light corn syrup
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 tablespoon distilled white vinegar
1/8 teaspoon red pepper flakes
Table salt and ground black pepper
1/2 cup all-purpose flour
4 bone-in, skin-on chicken breast halves (about 12 ounces each), ribs removed, trimmed of excess fat and skin (see note above)
2 teaspoons vegetable oil
1 medium shallot, minced (about 3 tablespoons)