I got this recipe right out of my Jan/Feb 2012 Cooking Light magazine!
Totally Paleo, totally delicious and totally easy! It yielded leftovers and
made the family happy. You just can't get more from a meal than that! I was out
of sweet potatoes which I think would have been the ultimate pairing for this
dish... next time!
Now it's off to bed where I will undoubtedly dream of box jumps, push
presses and toes to bar.
Recipe:
1 T olive oil
4 chicken breasts, skinless, boneless, pounded and cut in half
1/2 tsp. freshly ground black pepper
1/4 tsp. sea salt
1/4 C chicken broth
1/4 C 100% organic maple syrup
1 tsp. dried thyme
3 garlic cloves, thinly sliced
1 T apple cider vinegar
1 T stone-ground mustard
Preheat oven to 180 degrees. Heat a large ovenproof skillet over
medium-high heat. Add oil. 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 180 degrees for 10 minutes or until
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.
Yum!!!
