Walnut and Maple Chicken

 

 

 

 

Ingredients:

4 boneless skinless chicken-breast halves

1 tablespoon olive oil

1 tablespoon packed fresh thyme leaves

1/2 cup walnuts

5 tablespoon cider vinegar

3 tablespoon maple syrup

1 package whole-grain pilaf (optional, we like the Rice A Roni Pilaf)

1 bag microwave-in-the-bag spinach (optional)

*Cornstarch and water (I add a little cornstarch mix when cooking the vinegar and syrup to thicken the sauce just a little bit.

Directions:

1.Rub chicken breasts with oil, then rub with thyme, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Let stand.

2.In 12-inch nonstick skillet, toast walnuts on medium 4 to 6 minutes or until golden and fragrant, stirring occasionally. Transfer walnuts to dish; do not remove skillet from heat.

3.Add chicken to same skillet; cook 12 minutes or until golden brown and juices run clear when pierced with tip of knife, turning frequently. Transfer chicken to clean plate; do not remove skillet from heat.

4.To same skillet, add vinegar and cook 1 minute, stirring. Add syrup and 1/2 cup water; simmer 6 to 7 minutes or until mixture has thickened, stirring occasionally.

5.Stir walnuts and any chicken juices into sauce. Divide pilaf and spinach among 4 dinner plates. Top with chicken, and spoon maple-walnut sauce all around.

(Adapted from GH magazine)