4 chicken breasts 1/4 tsp salt 1/8 tsp pepper 1 tbsp. canola oil 1/2 tsp cornstarch 1/2 cup 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 no longer pink. Remove and keep warm. Meanwhile, in a small bowl, combine cornstarch and juice 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.