Maple-Walnut Chicken

As I was thumbing through the recent issue of Good Housekeeping the other night, I came across a delicious-sounding recipe for Maple-Walnut Chicken. I made this for dinner last night and it was great! Here it is:

4 boneless, skinless chicken-breast halves (6-7 oz. each)
1 Tbsp Olive Oil
I Tbsp packed fresh thyme leaves
1/2 c walnuts
5 Tbsp cider vinegar
3 Tbsp maple syrup
1 pkg (8.5 oz) precooked whole-grain pilaf
1 bag (9 0z) microwave in the bag spinach

Rub chicken breasts with oil, then rub with thyme, 1/4 tsp salt, and 1/4 tsp 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 minute, stirring. Add syrup and 1/2 cup water; simmer 6-7 minute sor until misture has thickened, stirring occasionally.

Meanwhile, cook pilaf, then spinach, in microwave according to package directions.

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.

Enjoy!!!