Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 4-6 ounce boneless, skinless chicken breast halves
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/3 cup low-sodium chicken broth
  • 1/3 cup pure maple syrup
  • 2 teaspoons chopped fresh thyme (divided)
  • 2 cloves garlic (minced)
  • 1 tablespoon + 1 teaspoon cider vinegar
  • 1 tablespoon + 1 teaspoon stone-ground mustard

Instruction

  • Preheat oven to 400 F.
  • Heat a large, ovenproof skillet over medium-high heat.
  • Add oil to pan.
  • Season chicken with salt and pepper.
  • Add chicken to pan, and cook 2 minutes on each side, or until browned.
  • Remove chicken from pan.
  • Add broth, syrup, half of thyme (1 teaspoon), and garlic to pan; bring to boil, scraping pan to loosen browned bits.
  • Cook 2 minutes, stirring frequently.
  • Add vinegar and mustard; cook 1 minutes stirring frequently.
  • Return chicken to pan along with any accumulated juices, and spoon sauce over the top.
  • Bake 10 minutes, or until chicken reaches 165F.
  • Remove chicken from pan.
  • Heat skillet over medium heat for 2 minutes, or until liquid thickens to syrup. Watch closely as sauce will thicken quickly.
  • Serve sauce over chicken, and sprinkle with remaining thyme just before serving.