Maple-Mustard Glazed Chicken

Courtesy of Cooking Light

I have had this recipe on my list for a while now and tonight I finally decided I was in the mood for chicken. So, maple mustard chicken it was! It was nice in that it has a sweet, yet hint of mustard taste. I used deli mustard instead of stone ground, just because that's what I had on hand. I literally had every other mustard besides stone ground, but this one worked just fine. If I made this again, I would probably add more mustard. It was a quick and easy chicken dish, which is great during the week! As always, this makes great leftovers :) NOTE: I was not able to use the sauce after taking this out of the oven - it was way to syrupy and thick already.

Ingredients:

• 2 teaspoons olive oil 
• 3 skinless, boneless chicken breasts
• 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 deli mustard (or your favorite mustard, but not honey mustard, that would be sweet overkill)

Directions:
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.