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Ingredients

• 1 tablespoon  unsalted butter
• 1 cup  fresh bread crumbs
• 1 tablespoon  chopped parsley
•   Salt and freshly ground pepper
• 1 tablespoon  extra-virgin olive oil
• 4 6-ounce  boneless chicken breast halves, with skin
• 2 tablespoons  pure maple syrup
• 1 tablespoon  sherry vinegar
• 1/2 cup  chicken stock
• 2 tablespoons  Dijon mustard

Description

CHEF WAY: At Emeril's In New Orleans, Chef David Slater Glazes Chicken Breasts With Maple Syrup, Sherry Vinegar And Orange Juice Infused With Anise And Other Spices. Then He Serves Them With A Confited Chicken Leg, Caramelized Root Vegetables, Braised

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