---------- Recipe via Meal-Master (tm) v8.03
  Categories: Poultry, Ethnic
       Yield: 4 Servings
       4    Chicken breasts;single
     1/4 c  Flour;all purpose
            -Salt & ground black pepper
       2 tb Butter
     1/2 c  Maple syrup
       1 ts Savory,dried
     1/2 ts Thyme, dried
     1/4 ts Sage, dried
       1    Onion; sliced
     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