4 boneless skinless chicken breast halves (5 ounces each)
1/4 tsp salt
1/8 tsp pepper
1 tbsp canola oil
1/2 tsp cornstarch
1/2 c. apple cider or unsweetened apple juice
2 tbsp maple syrup
1/2 tsp onion powder
Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil for 5-6 minutes on each side or until juices run clear. Remove and keep warm.
Meanwhile, in a small bowl, combine cornstarch and cider until smooth. Stir in syrup and onion powder; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and turn to coat.