Maple Chicken

Servings: 4

• 1 pound boneless, skinless chicken breasts
• 4 tablespoons Pure Maple Syrup (none of that Aunt Jemima - gotta be the good stuff)
• 2 tablespoons Soy Sauce (try to use the light version)
• 1 clove garlic, minced up
• 1 tablespoon lemon juice
• Dash of pepper

Trim all skin and fat off chicken. Whisk remaining ingredients together in a small bowl. Add the chicken to the bowl and make sure everything is coated. Put it in the fridge for a couple hours.

Cook chicken in skillet in small amount of oil. Place leftover sauce and put it in a small sauce pan; reduce this down until thickened. While the chicken is cooking, baste it a little with the sauce. When the chicken is done, pour the rest of the sauce over the chicken.

I totally stole this from another recipe blog. But I doubt she'll mind if I enjoy and share it too. :)