Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on Time
15 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: 1 breast half and about 1 tablespoon sauce)

The tangy-sweet flavor combination of this sauce will work equally well with chicken thighs or pork. Serve with hot cooked rice and steamed haricots verts or a tossed green salad.

How to Make It

Step 1

Preheat oven to 400°.

Step 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, 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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