Years ago, as a guest in Israel, I gave a half gallon of Canadian
maple syrup to the lady of the house. She promptly made
'The most delightful sticky chicken dish I have ever tasted'

Unfortunately I have lost touch with those good people so I cannot get her recipe.
(but I have been trying to duplicate it ever since)

This is as close (and only a poor second) as I have come.
(Tammy, where ever you are, if you read this, rescue me)

Preparation:

In a medium skillet, mix the first four ingredients.
Stir well and bring to a light boil, then immediately back the heat down to a light simmer.
The Dijon doesn't mix well but leave it lumpy.

In a second skillet, brown the chicken (both sides) in butter.
When brown, move the breasts to the sauce and simmer for ten minutes each side (covered).

Remove the chicken and set aside under aluminum foil.
Bring the sauce to a boil, then thicken with cornstarch and cold water.



Serve with egg noodles and your choice of vegetable.

Be sure to pour the sauce liberally over the chicken and noodles.

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