Wednesday, November 4, 2009

Maple Walnut Chicken

I tried out a recipe for Maple Walnut Chicken last night after receiving it as part of an email recipe exchange (like a chain letter but you send recipes to the first person on the list...and there are no scary threats if you decide not to participate!). It was a delicious and simple meal that had the whole house smelling like Fall was finally here! And more than likely you have the ingredients on hand which always makes a recipe more appealing in my book!

Maple Walnut Chicken

4 boneless chicken breast
Olive Oil
1 Tbsp Fresh Thyme Leaves
½ Cup Walnuts (I chopped them into smaller pieces)
5 Tbsp cider vinegar
3 Tbsp maple syrup

1. Rub chicken breast with olive oil, salt, pepper and thyme.

2. Toast walnuts over medium in skillet until fragrant and golden brown (about 5 min).Transfer walnuts to dish. Use same skillet to cook chicken (it took about 20 minutes over medium heat).

3. Remove chicken and cover to keep warm.

4. Add vinegar to same skillet and cook about one minute while stirring. Then add maple syrup and ½ cup water – simmer about 7 minutes until it thickens a little. Add walnuts to sauce.

Slicing the chicken before putting the sauce on helped to coat the chicken really well. This chicken went great with steamed broccoli and rice pilaf. I left out the thyme and just seasoned the chicken with salt and pepper and it was great! Can't wait for the leftovers at lunch!

1 comment:

Abby said...

I've had a walnut-crusted chicken recipe from Martha bookmarked forever. Sounds like a great combo!

(I voted BLUE on your other blog!)