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
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Preheat oven to 400.
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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.