Chicken with Maple-Mustard Glaze

Name: Chicken with Maple-Mustard Glaze
Yield: 4 servings
Ingredients: 1 tbsp (15 mL) oil; 4 boneless, skinless chicken breast halves (4-6 oz/125-175 g each); ¼ tsp (1 mL) salt; ¼ tsp (1 mL) ground black pepper; ½ cup (125 mL) chicken broth; ¼ cup (60 mL) maple syrup; 1 tbsp (15 mL) Dijon mustard; 1 tbsp (15 mL) butter; 1 tbsp (15 mL) snipped fresh parsley; ½ tsp (2 mL) cider vinegar

Ingredients

1 tbsp (15 mL) oil
4 boneless, skinless chicken breast halves (4-6 oz/125-175 g each)
¼ tsp (1 mL) salt
¼ tsp (1 mL) ground black pepper
½ cup (125 mL) chicken broth
¼ cup (60 mL) maple syrup
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) butter
1 tbsp (15 mL) snipped fresh parsley
½ tsp (2 mL) cider vinegar

Directions

Spray (10-in./24-cm) Skillet with vegetable oil; Heat the oil in the 10” (25-cm) Stainless Steel Skillet over medium-high heat 1-3 minutes. Season chicken on both sides with salt and black pepper. Add chicken to Skillet. Cook 10-12 minutes until golden brown and no longer pink in center, turning once. Remove chicken from Skillet; cover with foil to keep warm.
Pour broth into Skillet and stir with a Stainless Steel Whisk to loosen any browned bits. Simmer the sauce until reduced by half. Add syrup and mustard; continue simmering until the sauce is thickened, about 2-3 minutes. Remove from the heat.
Whisk in the butter, parsley and vinegar until smooth. Add the chicken back to the skillet. Flip the chicken to coat well with the glaze, and serve immediately.