Ingredients

2 tsp olive oil

4 6 oz boneless chicken breasts

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

Preparation

  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 until browned.
  3. 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 one minute.
  4. Return chicken to pan and spoon sauce over. Bake at 400 for 10 minutes or until 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 sauce over chicken.