I found this recipe in the January/February 2012 issue of Cooking Light and I was excited to give it a try. I loved that it only has a few ingredients, all of which I had on hand, and that it was very simple to prepare. This chicken was a really big success! The sweet and tangy sauce was delicious and the chicken turned out very moist and tender. My son, who doesn’t love meat very much, LOVED it and even had seconds. My husband, daughter, and I all loved it too. I served this chicken with the Herbed Couscous Pilaf and the Sautéed Asparagus with Bacon and Dijon – it was a truly delicious meal. I recommend this recipe highly!
Preheat the oven to 400 degrees.
Heat the oil in a large OVEN PROOF skillet over medium high heat. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste. Add the chicken to the pan, and cook for 2-3 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside on a plate. Add the broth, syrup, thyme, and garlic slices to the pan; stir until well combined then add the mustard and vinegar, making sure to scrape the pan to loosen any browned bits.
Once the sauce is well combined, add the chicken back to the pan along with any juices from the plate. Place the skillet in the oven and bake for 10 minutes, or until the chicken is cooked through.
Remove the skillet from the oven and let the meat rest for 5 minutes before slicing and serving along with the extra sauce/glaze on the side. Enjoy!
Adapted recipe and photos by For the Love of Cooking.net
Original recipe from January/February 2012 issue of Cooking Light