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Maple-Mustard Glazed Chicken by

Source: Cooking Light


2 teaspoons olive oil
4 (6oz) 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 maple syrup
2 teaspoons chopped fresh thyme
2 medium garlic cloves, thinly sliced
1 tablespoon cider vinegar
1 tablespoon stone-ground mustard


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; saute 2 minutes on each side or until browned. Remove chicken from pan. Add broth, syrup, 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.

Servings: 4

Serving Size: 1 breast half, 1 tbsp sauce

Nutrition Information (per serving):
Calories 264
Fat 4.4 g
Saturated Fat 0.9 g
Cholesterol 99 mg
Sodium 337 mg
Carbohydrates 14.2
Fiber 0.2 g
Protein 39.5 g

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