- 4 (6 oz) boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter
- 2 tsp minced garlic (2 cloves)
- 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)
- Pound chicken with the flat side of a meat mallet to even out their thickness. Season both sides with pepper and lightly with salt.
- Heat olive oil in a 12-inch skillet over medium-high heat. Add chicken and sear on both sides until cooked through, about 6 minutes per side.
- Transfer chicken to a plate. Add butter to the same skillet.
- Reduce heat to medium, add garlic and saute until golden brown, about 30 seconds.
- Pour in chicken broth and scrape up browned bits. Add in maple syrup and both mustards.
- Let mixture simmer until slightly thickened, about 2 minutes.
- Return chicken to pan. Spoon sauce over chicken and garnish with herbs if desired.
*A whole grain dijon mustard may be used in place of using two kinds of mustard. I just keep both kinds on hand.