| 2 | teaspoons olive oil |
| 4 | (6-ounce) skinless, boneless chicken breast halves |
| ½ | teaspoon freshly ground black pepper |
| ¼ | teaspoon salt |
| ¼ | cup fat-free, lower-sodium chicken broth |
| ¼ | cup maple syrup |
| 2 | teaspoons chopped fresh thyme |
| 2 | medium garlic cloves, thinly sliced |
| 1 | tablespoon cider vinegar |
| 1 | tablespoon stone-ground mustard |
1. Preheat oven to 400°.
2. 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.