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  • 4 chicken breasts
  • 2 teaspoons olive oil
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/2 cup chicken broth
  • 1/3 cup maple syrup
  • 2 teaspoons dried chopped thyme or 1.5 teaspoons dried ground thyme
  • 2 teaspoons minced garlic
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard


Pound chicken breasts until they are about 1/2 thick. Sprinkle with salt and pepper. Sear chicken breasts on both sides and leave in the pan until it is almost cooked. Take chicken out of pan and place on a plate covered in foil to keep warm. Add broth, syrup, thyme, and garlic to a pan and bring to a boil, scraping pan to loosen brown bits. Cook two minutes, stirring frequently. Add vinegar and mustard and cook for another 2 minutes. Return chicken to pan with sauce until chicken is cooked throughout and sauce is caramelized.

Recipe makes 4 servings. Each serving contains 222 calories, 6.7 grams of fat, 1.4 grams of saturated fat, 65 mg. cholesterol, 18.2 grams of carb, 16 grams of sugar, and 22.8 grams of protein.

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