I typically don't like cooking chicken breast on the stovetop because it can easily end up dry and flavorless. So when I found the original version of this recipe I was a little skeptical. Turns out, all I had to do was make a few changes in the preparation of the chicken, and it turned out AH-mazing!! This is one of those recipes that definitely gets you in the mood for fall, with the warm maple flavor and the toasted walnuts. It made my house smell like an expensive fall candle! It's cozy comfort food without the full, bloated feeling afterward.
Ingredients
- 4 piece(s) chicken breast(s), boneless skinless (4-6 oz)
- 1 tablespoon(s) olive oil
- 1 tablespoon(s) thyme, fresh
- 1 teaspoon(s) sea salt
- 1/4 teaspoon(s) black pepper freshly ground
- 1/2 cup(s) walnuts chopped
- 1/3 cup(s) apple cider vinegar
- 3 tablespoon(s) maple syrup
- 1/2 cup(s) water
Instructions
- Combine olive oil, thyme, sea salt and freshly ground black pepper.
- If your chicken breasts are thicker cut like mine, butterfly each piece
- Pound each chicken breast with a tenderizing mallet to flatten out and allow the juices to soak in.
- Rub chicken with seasoning and let stand.
- In a 12" nonstick skillet, toast walnuts over medium-low heat 4-6 min or until golden and fragrant, stirring constantly. Note: walnuts may burn quickly if left unattended.
- Transfer walnuts to dish, and turn heat up to medium under the hot skillet.
- Add chicken to same skillet. Cook 12 min or until done, turning frequently.
- Transfer chicken to a clean plate.
- Add apple cider vinegar to the chicken drippings in the hot skillet and cook for 1 minute, stirring constantly.
- Add maple syrup and water, and simmer 6-7 min until slightly thickened. Stir in walnuts and serve on top of chicken.
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