INGREDIENTS
- 4 (6 oz) boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter
- 2 tsp minced garlic (2 cloves)
- 1/3 cup low-sodium chicken broth or white wine
- 3 Tbsp real maple syrup
- 1 Tbsp stone ground mustard*
- 1 Tbsp dijon mustard
- 1 tsp minced rosemary, parsley or thyme (optional)
DIRECTIONS
Pound chicken with the flat side of a meat mallet to even out their thickness. Season both sides with pepper and lightly with salt.
Heat olive oil in a 12-inch skillet over medium-high heat. Add chicken and sear on both sides until cooked through, about 6 minutes per side.
Transfer chicken to a plate. Add butter to same skillet. Reduce heat to medium, add garlic and saute until golden brown, about 30 seconds.
Pour in chicken broth and scrape up browned bits. Add in maple syrup and both mustards. Let mixture simmer until slightly thickened, about 2 minutes.
Return chicken to pan. Spoon sauce over chicken and garnish with herbs if desired. *A whole grain dijon mustard may be used in place of using two kinds of mustard. I just keep both kinds on hand.
(Source: Cooking Classy)
