Maple-Mustard Glazed Chicken

2 teaspoons olive oil

4 (6 ounce) skinless, boneless chicken breast halves

Salt and pepper to taste

1/4 cup chicken broth

1/4 cup maple syrup

2 teaspoons fresh thyme

2 garlic cloves, thinly sliced

1 tablespoon cider vinegar

1 tablespoon stone-ground mustard

Preheat oven to 400 degrees F.

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 degrees F. 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. Spoon sauce over chicken and serve.