Categories: Chicken, Main Dish

Ingredients

• 2 tablespoons canolda oil
• 1 garlic clove, crushed but left whole
• 4 6-oz boneless skinless chicken breasts
• 1 tablespoon cornstarch
• 1 cup chicken stock (onion, garlic and carrot free)
• 3 tablespoons pure maple syrup
• 1 tablespoon whole grain mustard
• 1 tablespoon fresh chopped thyme (or 1 teaspoon dried)
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons light whipping cream (or can substitute greek yogurt)
• salt to taste
• 4 cups white rice (already prepared)

Directions

1. Heat the oil in a large skillet over medium-low heat. Add the garlic and the chicken and cook until each side is browned and chicken is just cooked through, 5 minutes or so each side. Remove from pan, cover and let rest while you make the sauce. Remove garlic clove and discard.

2. For the sauce, combine the cornstarch with a little of the chicken stock to form a paste. Gradually pour in the remaining stock, stirring well to ensure no lumps. Add maple syrup, mustard, thyme, pepper and cream.

3. Pour the sauce into the skillet and stir over medium-high heat for 3-5 minutes, until the sauce thickens. Return the chicken to the pan and toss in the sauce for 1-2 minutes, until coated and heated through. Season to taste with salt, then serve immediately over rice.

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