Maple-Mustard Skillet Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• 1 Tbsp olive oil
• 2 Tbsp unsalted butter
• 2 tsp minced garlic
• 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

1. Use the smooth face of a meat mallet to pound the chicken until the pieces are an even thickness. Sprinkle both sides with pepper and a light hand of salt.
2. Warm the olive oil in a 12-inch skillet set over medium-high heat. Place the chicken in the pan and brown it on each side, cooking until it is done all the way through, about 6 minutes per side.
3. Move the chicken to a plate, then add the butter to the same skillet.
4. Turn the heat down to medium. Stir in the garlic and cook until it turns golden, about 30 seconds.
5. Add the chicken broth, scraping the skillet to loosen the browned bits from the bottom. Stir in the maple syrup and both mustards.
6. Simmer the sauce until it thickens a little, about 2 minutes.
7. Put the chicken back in the skillet. Spoon the sauce over the top, and finish with herbs if you’d like.
8. If you prefer, use a whole grain dijon mustard instead of the 2 kinds of mustard. The original recipe source is Cooking Classy.