Orangey Chicken Yum Yum

Last night I busted out an old issue of Cooking Light and found a recipe for Orange Dill Chicken Cutlets. I don't love dill so much, so I tweaked it, and came up a really yummo recipe with a little less dill and a little more orange. And, best of all, it comes together really quick. Hope you like.

4 skinless, boneless chicken breasts
1/4 t. sea salt
1/4 t. black pepper

Heat a bit of olive oil in a pan on medium heat. Brown chicken breasts, with the salt and pepper, until they're cooked through and you have a nice caramelized coating in the bottom of the pan. Remove breasts and set aside, keeping the pan on medium heat to make the sauce. While chicken is browning, measure out:

2 T. chopped onion (red or green)
6 T. good quality maple syrup
1/4 c. Dijon mustard
1 T. water (I added a bit more water to get the consistency I wanted)
1/2 t. dill
2 t. grated orange rind

Put the onion in the pan and caramelize for 1 minute. Add remaining ingredients, stirring frequently until sauce is hot and bubbly. Return chicken to the pan to cover in the sauce, serve with couscous or rice. Some time I'm going to double the sauce ingredients and add some vegetables to make a stir fry.