Maple-Walnut Chicken

Maple-Walnut Chicken
from Good Housekeeping Magazine

4 boneless, skinless chicken-breast halves
1 T olive oil
1 T packed fresh thyme leaves
1/2 C walnuts
5 T cider vinegar
3 T maple syrup

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

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

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.

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

Stir walnuts and any chicken juices into sauce. Serve. Use maple-walnut sauce as a sauce over rice pilaf, if desired.

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Verdict: It was good... but not amazing! Tossing the recipe. We have other chicken recipes that we love much more than this one!