Sunday, April 20, 2008

Maple-Glazed Chicken

4 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
1/2 teaspoon cornstarch
1/2 cup apple cider or unsweetened apple juice
2 tablespoons maple syrup
1/2 teaspoon onion powder

Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a large
skillet, cook chicken in oil for 5-6 minutes on each side or until juices run
clear. Remove and keep warm. Meanwhile, in a small bowl, combine
cornstarch and cider until smooth. Stir in syrup and onion powder; add to
skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add
chicken and turn to coat.

Yield: 4 servings.

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