Categories: Main course

Ingredients

• 4 boneless, skinless chicken breast halves (4-6oz)
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 C chicken broth
• 1/4 C maple syrup
• 1 TBSP dijon mustard
• 1TBSP butter
• 1TBSP snipped fresh parsley
• 1/2 tsp cider vinegar

Directions

1. Heat skillet over medium-high heat. Season both sides of chicken with salt and pepper. Cook 10-12 min until golden brown and no longer pink in center, turning once. Remove chicken from skillet; cover and keep warm.

2. Pour broth into skillet; stir to loosen browned bits using a whisk. Simmer until reduced by half. Add syrup and mustard; simmer until sauce is thickened (2-3 min). Whisk in butter, parsley, and vinegar; whisk until smooth. Add chicken back to skillet and coat well with glaze. Serve immediately.

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