Maple-Balsamic Chicken with Saffron Rice Pilaf

Sprinkle the chicken evenly with salt, paprika, and thyme.  Saute in hot oil in a large nonstick skillet over medium-high heat for 2 minutes on each side or until golden brown.  Stir in chicken broth and next 4 ingredients and bring to a boil.  Cover, reduce heat to low, and simmer for 15 minutes.  Remove chicken to a serving platter and keep warm.  Reserve liquid in skillet.  Whisk in peanut butter to the reserved liquid and boil over medium-high heat, uncovered, for 5 minutes or until sauce is thickened.  Spoon evenly over the chicken.

Because I like to keep things simple, I use packaged saffron yellow rice mix.  You can find this either in the ethnic foods section of most grocery stores or in the rice/beans/boxed dinners section.