Categories: Poultry, Ethnic 
      Yield: 4 servings 
  
      4    Chicken breasts;single              1 ts Savory,dried 
    1/4 c  Flour;all purpose                 1/2 ts Thyme, dried 
           -Salt & ground black pepper       1/4 ts Sage, dried 
      2 tb Butter                              1    Onion; sliced 
    1/2 c  Maple syrup                       1/2 c  -Water 
  
  Poitrine de Poulet au Sirop D'Erable 
   
  Chicken and pork are often baked or braised in maple syrup in the Beauce. 
  This easy recipe for chicken breasts can also be used with a whole cut-up 
  broiler-fryer chicken. It's from the collection of Jeanne d'Arc Nadeau, 
  long-time proprietor of Le Danube Bleu reception hall in St. Marie and a 
  cookbook author. 
   
    Dredge chicken pieces in flour seasoned with salt and pepper to taste. In 
  a heavy, flameproof casserole, heat butter until bubbling and brown chicken 
  pieces. Pour maple syrup over chicken. Sprinkle with savory, thyme and 
  sage. Arrange onion slices on top of chicken pieces. Pour water into the 
  bottom of the casserole. Bake, uncovered in 350F oven for 50 to 60 minutes 
  or until tender, basting occasionally with pan juices. SERVES: 4 
   
  SOURCE: _A Taste of Quebec_ by Julian Armstrong