Ingredients
6 boneless skinless chicken thighs (1-1/2 pounds) 3/4 teaspoon seasoned salt1/4 teaspoon pepper1 tablespoon canola oil1 cup unsweetened apple juice1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
Preparation
Sprinkle chicken with seasoned salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan.
Add juice and thyme to skillet. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is reduced by half. Return chicken to pan; cook, covered, over medium heat 3-4 minutes longer or until a thermometer inserted in chicken reads 170°.
