Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a large skillte, cook chicken in oil for 5-6 minutes on each side or until juices run clear. Remove and keep warm.
Meanwhile, in a small bowl, combine cornstarch and cider 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.
Originally Submitted
6/24/2011
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