The tangy-sweet flavor combination of this sauce will work equally well with chicken thighs or pork. Serve with hot cooked rice and steamed haricots verts or a tossed green salad.
- Yield Serves 4 (serving size: 1 breast half and about 1 tablespoon sauce)
- Total time 25 Minutes
- 2 teaspoons olive oil
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 cup fat-free, lower-sodium chicken broth
- 1/4 cup maple syrup
- 2 teaspoons chopped fresh thyme
- 2 medium garlic cloves, thinly sliced
- 1 tablespoon cider vinegar
- 1 tablespoon stone-ground mustard
- Preheat oven to 400°.
- Heat a large ovenproof skillet over medium-high heat. Add oil, swirl to coat. Sprinkle chicken with pepper and salt. Add chicken to pan, sauté 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.