2 teaspoons olive oil
4 (6oz) skinless, boneless chicken breast halves
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 stone-ground mustard

2 teaspoons olive oil 4 (6oz) skinless, boneless chicken breast halves 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 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; saute 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.