30 ml (2 tbs.) vegetable oil 2 boneless and skinless chicken breasts, tossed in seasoned flour 100 g (1/2 cup) sliced mushrooms 1 chopped scallion (spring onion) 100 ml (1/2 cup) heavy (double) cream 45 ml (3 tbs.) 100% Pure Maple Syrup 5 ml (1 tsp.) Dijon mustard 1. In a skillet (frying pan), heat oil and sauté chicken to a golden brown, then remove from pan and drain on a paper towel. In the skillet, quickly sauté the mushrooms and scallion (spring onion). Add cream, Pure Maple Syrup and mustard. Stir and cook until cream is reduced by half or until sauce has a creamy consistency. Serve over chicken breasts.   Breast of Guinea Fowl with Red Fruits Captain's Fish Bake Chicken Breasts with Maple Mustard Sauce Crispy Maple Spareribs Duck with Apricots and Maple Syrup Fresh Salmon Escalopes with Garden Vegetable Garlic Roasted Chicken and Potatoes Gingered Pork Medallions Grilled Chicken with Beer and Maple Syrup Grilled Redfish with Sweet'n Sour Sauce Home-Style Sausages with Beer Japanese Style Pork Strips Maple Chicken and Sesame Seed Yakitori Maple Cranberry Chicken Breast with Rice and Broccoli Maple French Toast Maple Glazed Carrots Maple Glazed Chicken Wings Maple "Jackaroo" Lamb Chops Maple Orange Glazed Salmon Oriental Meatballs with Ginger and Coconut Pork Spareribs in Pure Maple Syrup Pork Tenderloin with Brandy and Maple Cream Sauce Prawn, Apple and Leek Casserole Pure Maple Syrup Pork Tenderloin Shish kebabs Spinach Salad with Warm Bacon and Maple Walnut Dressing Stuffed Chicken Legs with Cider Sauce Stuffed Chicken Legs with Cranberry Sauce Stuffed Leg of Lamb Veal & Pineapple Hot Pot Veal Liver with Oyster Mushrooms and Apple Gravy Warm Salad of Fried Scallops and Tomato in Maple Dressing

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