By Tracey
Maple-Mustard Glazed Chicken
barely adapted from Cooking Light
Ingredients:
- 2 teaspoons olive oil
- 4 (6-oz) boneless, skinless chicken breasts
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 cup low-sodium chicken broth
- 1/4 cup maple syrup
- 1/2 teaspoon dried thyme
- 2 medium garlic cloves, thinly sliced
- 1 tablespoon cider vinegar
- 1 tablespoon stone-ground mustard
Directions:
Preheat oven to 400 F.
Add the oil to a large ovenproof skillet and set over medium-high heat. Season the chicken on both sides with the pepper and salt. When the pan is hot, add the chicken. Cook for about 2 minutes on each side, or until browned (the chicken will not be cooked through). Transfer the chicken to a plate, then add the chicken broth, maple syrup, thyme, and garlic to the pan. Bring to a boil while you scrape the bottom of the pan to release any browned bits. Cook for 2 minutes, stirring almost constantly. Stir in the vinegar and mustard and cook for 1 additional minute, stirring constantly. Place the chicken back in the pan and spoon the sauce over the top.
Transfer the pan to the oven and bake for about 10 minutes, or until the chicken is cooked through (an instant-read thermometer should register at least 160 F). Transfer the chicken to a plate and tent with foil to keep warm – let rest for 5 minutes. Meanwhile, set the pan back on the stove top over medium heat. Cook the sauce, stirring often, for about 2 minutes or until thick and syrupy. Serve over the chicken.
