On a side note, I really feel that the grain mustard is what makes the dish. I'm sure you could use regular dijon mustard, but the grittiness of the ground mustard gives it a nice texture.
Maple-Mustard Glazed Chicken (serves 4)
DirectionsPreheat oven to 400°.
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.