Categories: Chicken

Ingredients

• 2 tsp olive oil
• 4 chicken breast halves
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1/4 cup chicken broth
• 1/4 cup maple syrup
• 2 tsp chopped fresh thyme
• 2 medium garlic cloves, thinly sliced
• 1 tbsp. cider vinegar
• 1 tbsp. stone-ground mustard

Directions

1. Preheat oven to 400.

2. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper and salt. Add chicken to pan; saute 2 minutes on each side or until browned. Remove chicken from pan. Add broth, syrup, thyme and garlic to pan; bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes, stirring frequently. Add vinegar and mustard; cook for 1 minute, stirring constantly. Return chicken to pan, and spoon mustard mixture over chicken. Bake at 400 for 10 minutes or until the chicken is done. Remove chicken from pan; let stand 5 minutes. Place pan over medium heat; cook mustard mixture 2 minutes or until liquid is syrupy, stirring frequently. Serve with chicken.

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