Maple-walnut Chicken

This recipe is one I've had on the menu for a while now but haven't yet made it so I have no assurance that it's good or now.  However, it looks really good and we WILL try it this week.  I'm going to use the fresh spinach but a boxed pilaf to make enough for the family.

Maple-Walnut Chicken

4 boneless, skinless chicken breast halves (6-7 oz. each)
1 Tbsp. olive oil
1 Tbsp. packed fresh thyme leaves
1/2 cup walnuts
5 Tbsp. cider vinegar
3 Tbsp. maple syrup
1 pkg. (8.5 oz) precooked whole grain pilaf
1 bag (9 oz) microwave-in-the-bag spinach

1.  Rub chicken breasts with oil, then rub with thyme, 1/4 tsp. salt and 1/4 tsp. freshly ground black pepper.  Let stand.
2.  In 12 inch non-stick skillet, toast walnuts on medium 4-6 minutes or until golden and fragrant, stirring occasionally.  Transfer walnuts to dish; do not remove skillet from heat.
3.  Add chicken to same skillet; cook 12 minutes or until golden brown and juices run clear when pierced with the tip of a knife, turning frequently.
4.  To same skillet; add vinegar and cook 1 minute, stirring.  Add syrup and 1/2 cup water; simmer 6-7 minutes or until mixture has thickened; stirring occasionally.
5.  Meanwhile, cook pilaf, then spinach, in microwave according to package directions.
6. Stir walnuts and any chicken juices into sauce.  Divide pilaf and spinach among 4 dinner plats.  top with chicken and spoon maple-walnut sauce all around.