You are here: Home » Recipes » Herbed Maple Walnut Chicken Herbed Maple Walnut Chicken Kitchen Tested Yield 4 servings Prep 20 mins Cook 25 mins Have the flavor of stuffing without actually stuffing—this recipe uses boneless breasts. PrintEmail For a smaller gathering, try these chicken breasts -- which contain all the same great fall flavors you crave at the holiday meal. Ingredients 1/2 cup finely ground toasted walnuts1 cup lightly toasted plain breadcrumbs2 teaspoons chopped fresh sage2 tablespoons butter, melted4 tablespoons maple syrup, divided3/4 teaspoon salt, divided Coarsely ground black pepper2 1/2 cups reduced-sodium chicken broth1/2 cup dry white wine4 sprigs fresh thyme1 tablespoon olive oil4 boneless, skinless chicken breasts (about 6 ounces each), trimmed2 tablespoons chilled butter Instructions Combine walnuts, breadcrumbs and sage in a medium bowl. Add butter and 2 tablespoons maple syrup; stir until blended. Add 1/4 teaspoon salt and pepper. Combine chicken broth, white wine, thyme sprigs and remaining 2 tablespoons maple syrup in a saucepan. Bring to a boil; cook over medium-high heat until reduced to about 1 cup and a rich amber color, about 15 minutes. Preheat oven to 425F. Heat olive oil in a large ovenproof skillet over medium-high heat. Sprinkle 1/4 teaspoon salt and pepper on chicken breasts. Place flat-side down in the pan. Cook until chicken is golden brown on bottom, about 3 minutes. Remove pan from heat. Turn chicken over and mound breadcrumb mixture evenly on top of each breast, pressing lightly to adhere. (Some topping may fall into pan.) Transfer pan to oven and bake until topping is golden brown and chicken is thoroughly cooked, 10 to 12 minutes. Transfer chicken to a serving plate and cover with foil. Add broth mixture to pan, stirring to loosen browned bits on bottom. Boil over medium-high heat until reduced to about 3/4 cup. Reduce heat to medium-low; add butter, 1 tablespoon at a time, stirring until melted before adding more. Add 1/4 teaspoon salt and pepper. Drizzle sauce over chicken just before serving. Recipe by Julie Hession.