Maple Mustard Chicken

6 servings

 

• 3 tablespoons olive oil
• 2 cloves minced garlic
• 2 teaspoons dried crushed rosemary
• 2 tablespoons chopped fresh chives
• 2 tablespoons apple cider vinegar
• 1/3 cup maple syrup
• ¼ cup Gulden's spicy brown mustard
• 1 1/4 pounds (4) skinless boneless chicken breast

Heat 2 tablespoons olive oil in large nonstick skillet over medium heat. Add garlic; saute 30 seconds (watch out as the garlic spatters - use a screen if you have one). Add chopped herbs and vinegar; cook 30 seconds. Pour into bowl; cool.

Now whisk in syrup and mustard. Lightly flatten the 4 chicken breasts. Place chicken in a glass baking dish; pour marinade over it; turn to coat. Cover; chill at least 1 hour or overnight.

Heat 1 tablespoon olive oil in large nonstick skillet over MEDIUM-HIGH heat. Remove chicken from marinade; sprinkle with salt and pepper to taste. Add to skillet and saute 2 minutes on each side. Reduce heat to medium. Continue cooking until chicken is cooked through and brown, about 3 to 5 minutes on each side.

May garnish with fresh rosemary

Bon appetit!