1-2 tablespoons olive oil
6 bone in/skin on chicken breasts
Salt and pepper to taste
½ cup chicken broth
½ cup real maple syrup
1 heaping tablespoon fresh thyme leaves or rosemary
4 garlic cloves, thinly sliced
2 tablespoons cider vinegar
2 tablespoons stone ground mustard
Preheat oven to 400º. Spray a 9 x 13 pan with nonstick cooking spray.
In a large skillet, heat oil over medium-high heat.
Season chicken with salt and pepper.
Add chicken to pan, and sauté on both sides till nicely browned.
Remove chicken from pan.
Add broth, maple syrup, thyme and garlic.
Bring to a boil, stirring frequently for a couple minutes.
Add vinegar and mustard and cook for another minute.
Place chicken in baking dish, pour any sauce over chicken, and bake for 30 minutes or till chicken is cooked through. Serves six.
CHICKEN RECIPE ADAPTED FROM THAT SKINNY CHICK CAN BAKE adapted from Cooking Light via The Mom Chef