This recipe came from a magazine, but I'm not sure which one. Maybe Yankee? You'll notice the photo is missing the walnuts, only because I didn't have any on hand. The recipe is yummy with or without the walnuts and the rice would be great comfort food on it's own or as a side dish to a different meal.
Maple Walnut Chicken & Cheddar Apple Rice
1 cup walnut halves
2 Tbsp butter
1 1/4 cups long-grain wild rice
2 1/2 cups chicken broth
1 apple - peeled, seeded, and chopped
1/2 tsp dill
Salt and coarsely ground black pepper
6 oz sharp white cheddar cheese, cut into 1/4-inch cubes
1 Tbsp extra virgin olive oil
2 lbs chicken breasts
1/4 cup apple cider vinegar
1/2 cup maple syrup
Preheat oven to 325. Spread walnuts on baking sheet and roast until well toasted and fragrant, 10-12 minutes.
In a large saucepan with a tight-fitting lid, melt the butter over medium heat. Add the rice and toast for several minutes. Add 2 cups chicken broth and bring to a boil, then lower the heat, cover and simmer for 10 minutes. Add the apple and simmer for 8 minutes. Stir 1/4 cup chicken stock, dill, and 1/4 tsp salt into the rice during the last minute of cooking. Turn off the heat and let the rice stand for 1-2 minutes before fluffing with a fork. Transfer to a serving dish and stir in the cheese.
In a large skillet, heat the olive oil over medium high heat. Add the chicken to the skillet and cook, turning once, until browned, about 10 minutes. Transfer the chicken to a platter.
Add vinegar to the skillet. Cook, scraping the pan drippings, then add the remaining 1/4 cup chicken stock, the maple syrup, and black pepper to taste. Cook until thickened, about 1 minute. Add the chicken and walnuts and spoon with the sauce. Loosely cover the pan with foil and simmer for 5 minutes.
Serve the chicken, sauce, and nuts with the rice alongside.