Be sure to use pure maple syrup, not pancake syrup, for a richer maple flavor.
4 (6-ounce) skinless, boneless chicken breast halves
1/2 cup apple juice
2 tablespoons maple syrup
1/2 teaspoon fresh thyme leaves
1 tablespoon light stick butter
2 large Granny Smith apples, peeled, cored, quartered, and sliced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
Thyme sprigs (optional)
How to Make It
Combine chicken and next 3 ingredients in a large zip-top plastic bag; seal bag, and marinate chicken in refrigerator 30 minutes.
Remove chicken from marinade, reserving marinade. Heat a large skillet over medium-high heat; coat pan with cooking spray. Add chicken; cook 5 to 6 minutes on each side or until done. Remove chicken from pan, and set aside.
Melt butter in pan over medium-high heat. Add apples; sauté 4 minutes. Add reserved marinade, salt, pepper, and cinnamon; bring to a boil, reduce heat, and simmer 4 minutes or until reduced slightly. Return chicken to pan; cook 2 minutes or until thoroughly heated. Garnish with thyme sprigs, if desired.
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