Maple-Nut Chicken

I have really gotten into maple syrup in the last couple years, and I'm not talking about putting it on pancakes or waffles.  I've been using it a lot in baking (it's the binder/sweetener in my Nutty Granola) but I haven't really used it much when I cook.  And it certainly never occurred to me to use it in a savory dish.

Maple syrup as savory?  Maple syrup for dinner??

Oh yes, you can.

Maple-Nut Chicken
Recipe adapted from Rachael Ray

5 boneless, skinless chicken breasts [if you have gigantor ones, cut them in half; I used 5oz breasts]
Salt & freshly ground black pepper
1 tbsp EVOO
1/4 cup apple cider vinegar
1/4 cup chicken stock
1/2 cup maple syrup
1 cup chopped walnuts or pecans, toasted

1.  Preheat EVOO a large skillet over medium-high heat.  Pat chicken dry and liberally (I'm serious.  Don't be shy now) season with salt and pepper.  Brown chicken on both sides until golden.  Remove to a plate and keep warm.

Love that golden color

2.  Drain all but 1 tbsp of fat from the pan.  Return to heat and add the vinegar, using a wooden spoon to scrape up the browned bits from the bottom of the pan.  Add the chicken stock and syrup and bring to a boil.  Reduce heat and let simmer a minute to thicken slightly.

Not ingredients I'd normally pair together

3.  Return chicken to the pan and add the nuts.  Spoon a little sauce over each piece, slightly cover the pan, and simmer for about 5 minutes until chicken is cooked through.

A little sweet, a little nutty, a LOT good!

I have to admit I was a little skeptical about the combination of maple syrup and vinegar, but I like both so I was willing to give it a try.  You actually cannot even taste the vinegar in this sauce!  As the sauce reduces and thickens, the syrup gets sweeter, richer, and coats the chicken in it's lovely golden brown stickiness.  The nuts, whether you use walnuts or pecans, add another depth of flavor to the dish, as well as give this fabulous crunch.