07/04/2016 Maple-Mustard Glazed Chicken
Maple-Mustard Glazed Chicken
Recipe Courtesy of Cindy Schumacher
2 tsp. olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
1/4 cup fat-free, lower-sodium 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
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; and brown on each side.
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 20 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.