Maple Almond Chicken

In resealable plastic bag or on plate, combine flour, rosemary, salt and pepper; add chicken and shake or turn to coat. Reserve any remaining flour mixture.

In large shallow Dutch oven, melt butter over medium heat; brown chicken, about 6 minutes per side. Transfer to plate.

Add reserved flour mixture to pan; cook, stirring, for 1 minute. Gradually whisk in stock. Add carrots, maple syrup and vinegar; bring to boil. Reduce heat, cover and simmer for 6 minutes.

Return chicken to pan; cook over medium heat, covered, until no longer pink inside and almost no liquid remains, 2 to 4 minutes. Stir in almonds and parsley.

Additional information :

Tip: To steam cabbage, cut into wedges and cook in 1 inch (2.5 cm) boiling salted water in covered saucepan over medium-high heat until tender. Drain, add butter or olive oil and cook, turning often, for 3 minutes. Season with pepper.

Source : Canadian Living Magazine: November 2001