Heat olive oil in a skillet over medium-high heat. Add minced garlic to pan; sauté 30 seconds, stirring constantly. Stir in wine, chicken broth, maple syrup, and Dijon mustard; bring to a boil. Cook until reduced to 1/4 cup (about 5 minutes), stirring occasionally. Stir in rosemary and black pepper.
This sauce is so simple and quite yummy. I think next time I will double the recipe. There was barely enough for 4 chicken breasts. I made brown rice to accompany the chicken. It would have been nice to put some sauce on the rice too.
Simple, easy, quick, delicious. This glazy sauce feels a bit fancy, but was completely easy enough to make every day. My co-workers thought I had quite the extravagant lunch today. I used half mirin and half wine since I didn't have enough wine, and still delicious.
It's certainly worth all 5 stars. I had a fab little dinner planned - rosemary potatoes, chicken and steamed veg - but i needed a sauce. After finding this recipe, it sounded like it would go really well AND i had all the ingredients. Well, it was outstanding. I put the chicken in the sauce just before serving - and it got compliments all round. Double this recipe for 4 people) i must say that i'm very happy to have found this recipe - a firm favourite. Thank you!!!
I would call this sweet (from the maple syrup) rather than tangy (though that may depend on the mustard you use). Not a creamy sauce. OK on chicken, may also be good for fish, but this is not my favorite.