Maple Syrup + Chicken?

My dear has recently discovered the enjoyment of pure maple syrup. He always thought that the 'fake' stuff was better until a Cracker Barrel date where he first tried it warm happened. To celebrate (and because it sounded tasty) I tried this recipe. It's definitely gone on the make-again list.

I served it with the last butternut squash from our Farmer's Market and grilled asparagus. Fall dinners = mmm mmm good!! It's at least one thing that my husband enjoys about the fall.

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray
• 2 tablespoons chopped red onion
• 6 tablespoons maple syrup
• 1/4 cup Dijon mustard
• 1 tablespoon water
• 1 teaspoon chopped fresh dill
• 1 teaspoon grated orange rind

Preparation

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan.

Reduce heat to medium. Add onion to pan; cook 1 minute. Add syrup and remaining ingredients; cook 1 minute or until thoroughly heated, stirring frequently. Serve sauce with chicken.

4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)

Billy Strynkowski, Cooking Light, NOVEMBER 2006