Maple-Walnut Chicken

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I got this recipe from the October 2009 issue of Good Housekeeping.
4 boneless, skinless chicken-breast halves
1 Tbs olive oil
1 Tbs fresh thyme leaves
1/2 cup walnuts
5 Tbs cider vinegar
3 Tbs maple syrup
1. Rub chicken breasts with oil, then rub with thyme, 1/4 tsp salt and 1/4 tsp 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.  Plate chicken and spoon maple-walnut sauce over and around chicken.

Jennifer Dick

Member since Dec 2007

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