What You’ll Need
1 1/4 pounds skinless, boneless chicken breast halves
2 shallots, chopped (about 1/2 cup)
2 cloves garlic, minced
1 cup Swanson® Chicken Broth or Swanson® Chicken Stock
1/3 cup maple-flavored syrup
1 tablespoon Dijon-style mustard
1/8 teaspoon crushed red pepper
How to Make It
- 1 Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm.
- 2 Add the shallots and garlic to the skillet and cook until they’re tender, stirring occasionally.
- 3 Stir the broth, syrup, mustard and red pepper in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the broth mixture is slightly thickened and reduced to about 1 cup. Serve with the chicken.