Chicken broth adds a savory note to this perfectly balanced sauce of sweet maple syrup and piquant Dijon mustard that is served with sautéed chicken breasts.
Ingredients
- 1 tablespoon olive oil
- 1 1/4 pounds skinless, boneless chicken breast halves
- 2 shallot, chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 1 cup Swanson® Chicken Broth or Chicken Stock
- 1/3 cup maple-flavored syrup
- 1 tablespoon Dijon-style mustard
- 1/8 teaspoon crushed red pepper
Instructions
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Tips
- Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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Step 1
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm.
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Step 2
Add the shallots and garlic to the skillet and cook until they're tender, stirring occasionally.
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Step 3
Stir the broth, syrup, mustard and red pepper in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the broth mixture is slightly thickened and reduced to about 1 cup. Serve with the chicken.
