Ingredients: |
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 honey 2 teaspoons chopped fresh thyme 2 medium garlic cloves, thinly sliced 1 tablespoon cider vinegar 1 tablespoon stone-ground mustard
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Directions: |
Directions: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, honey, 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.
Note: If you do not have an oven proof pan this can be done all on the stove top. Just cover the pan and cook chicken until done, turning occasionally.
Tip: Slice the chicken breasts in half horizontally (to make 8 thinner breasts). This can make your chicken feed a few more people. |