Maple, Balsamic and Peanut Chicken

Ingredients

• 4 Boneless
• Skinless Chicken Breasts
• Cut Into Bite-Sized Pieces
• Salt To Taste
• Black Pepper To Taste
• 1/2 teaspoons Paprika
• 1 teaspoon Thyme
• 1 pinch Red Pepper
• 1 Tablespoon Olive Oil
• 14- 1/2 ounces
• fluid Chicken Stock
• 13 cups Maple Syrup
• 13 cups Balsamic Vinegar
• 3 Tablespoons Peanut Butter (Creamy Is Good
• Crunchy Is Better)

Instructions

1. 1.
2. Heat olive oil in a large skillet over medium heat.
3. 2.
4. Season chicken to taste with salt, pepper, paprika, thyme and red pepper.
5. 3.
6. Cook chicken pieces in oil until golden brown.
7. 4.
8. Add broth, syrup, and vinegar.
9. Bring to a boil for a minute or so and then cover and simmer for 15-20 minutes.
10. 5.
11. Remove the chicken and keep warm.
12. 6.
13. Add the peanut butter (I heap my tablespoons) to the sauce.
14. Bring to a boil while whisking constantly for about 5 minutes or until thickened.
15. 7.
16. Pour over the chicken.
17. Serve with saffron rice.