Maple-Mustard Glazed Chicken

Uuuuuum.........yum. That's all I can say! We had this with Truffled Mac and Cheese and Dijon, Thyme, and Pine Nut Broccoli, and all three recipes went together SO WELL. We'll definitely be replicating this exact meal again in the future!

Yield: Serves 4 (serving size: 1 breast half and about 1 tablespoon sauce)
Total: 25 Minutes
Ingredients:
2 teaspoons olive oil
4 (6-ounce) 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 (we used Dijon instead, which was great!)

Preparation:
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.

Nutritional Information:
Calories: 264
Fat: 4.4g
Saturated fat: 0.9g
Monounsaturated fat: 2.2g
Polyunsaturated fat: 0.7g
Protein: 39.5g
Carbohydrate: 14.2g
Fiber: 0.2g
Cholesterol: 99mg
Iron: 1.6mg
Sodium: 337mg
Calcium: 38mg