What's For Dinner Wednesday: Maple-Mustard Glazed Chicken

It's detox week, folks.  After a few weeks of holiday eating, festive cocktails, and a lot of napping (read: not exercising), it is time to get back on the healthy eating wagon again.  I'm headed to New York this weekend for a six-day trip that will likely entail more eating, more cocktailing, and most likely no trips to the gym so this week's dinners are all about eating light.

I've been subscribing to Cooking Light for the last couple of years and am pretty much obsessed with it. Seriously, finding that magazine waiting in my mailbox makes me really happy.  I love to cook, but with the exception of a few of my go-to recipes I get really bored with making the same dinners over and over again.  Cooking Light has provided some much needed inspiration and tonight's dinner is right out of their January 2012 issue.  I served this chicken along with green beans and roasted sweet potatoes.

Maple-Mustard Glazed Chicken

Ingredients:

• 2 teaspoons olive oil
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/4 cup fat-free, lower-sodium chicken broth *I forgot to buy chicken broth, so I used dry white wine instead
• 1/4 cup maple syrup *The real stuff, not the lite "breakfast" syrup that has no actual maple in it.
• 2 teaspoons chopped fresh thyme
• 2 medium garlic cloves, thinly sliced
• 1 tablespoon cider vinegar
• 1 tablespoon stone-ground mustard

Preparation:

1. Preheat oven to 400°.
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.



Recipe courtesy of Cooking Light magazine, January 2012.