Maple Balsamic Glazed Chicken

Directions

• Pat chicken dry and season.
• In a bowl, whisk together maple syrup, Vermont Maple Balsamic, dijon mustard and cayenne pepper then set aside.
• Heat the Butter Olive Oil in a skillet over medium high heat. Add the chicken breast and cook about 6-7 minutes or until cooked through. Remove chicken and set aside.
• Lower heat to medium low, add garlic and cook for a minute stirring constantly.
• Deglaze the pan by adding chicken broth and scraping the bottom with a wooden spoon to remove any brown bits. Bring to a boil and cook for 2 minutes or until broth has reduced by half.
• Stir in maple syrup mixture and mix to combine. Place chicken back in skillet and coat with mixture. Cook for about 2 minutes until mixture thickens.
• Remove from heat and top with fresh parsley! Served best with mashed potatoes or rice.