In a medium bowl, whisk together the chicken stock, mustard, vinegar, and jam.
Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Place the chicken in the hot oil and brown about 3 minutes per side.
Remove the chicken from pan and set aside. Add the chicken broth mixture to the pan and deglaze the pan, scraping up the brown bits with a wooden spoon. Add the garlic and bay leaf. Reduce heat to a simmer. Return the chicken to the pan, cover and braise until just cooked through, about 5 minutes.
Transfer the chicken to a serving dish and tent lightly with foil to keep warm. Discard the garlic and bay leaf. Bring the liquid to a rapid boil and reduce to a thick glaze, about 3 minutes. Season to taste with salt and freshly ground black pepper. Pour the glaze over the chicken and serve with steamed rice and spinach.
Make extra and use the leftovers on a salad the next day for lunch!
Experiment: This recipe works great with pork chops and apricot jam.
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