|2||teaspoons olive oil|
|4||(6-ounce) skinless, boneless chicken breast halves|
|½||teaspoon freshly ground black pepper|
|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.