Since I had the maple syrup out for the Brussels Sprouts, I thought well why not try it with the chicken too.
Maple Mustard Chicken (Adapted from Cooking Light)
2 t olive oil
1 lb chicken breast
2 clove garlic (chopped)
1/4 c chicken broth
1/4 c maple syrup
1 T vinegar (I used Kressi)
1 T dijon mustard
4-6 Fresh thyme sprigs
Place the chicken breasts between a piece of plastic and sprinkle a little water so they do not stick. Pound the chicken thin. Season with salt and pepper.
Place oil in hot oven-proof skillet. Add chicken to the pan and cook until browned and turn. DO NOT crowd the pan. Remove chicken from pan.
Add garlic to the skillet and good until fragrant. Add broth and syrup and cook for 2 minutes, scraping the pan to loosen the brown bits (fond) from the pan. Add the vinegar and mustard; stir until mustard is incorporated into the liquid. Cook for 1 minute. Add thyme and chicken to pan; turning chicken over to coat with sauce. Place pan in oven at 400 and cook for 10 minutes or until chicken is cooked through. Let chicken sit for 5 minutes before serving. If there is too much liquid in the pan, remove chicken and reduce sauce.