Maple Mustard Glazed Chicken

This is similar to the Maple Mustard Pork Tenderloin in flavor, but it is quicker.  All the kids liked this one.  (Recipe and picture from cooking light.  Found here.)

• 2 teaspoons olive oil
• 4 (6-ounce) skinless, boneless chicken breast halves 
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/4 cup fat-free, lower-sodium chicken broth
• 1/4 cup maple syrup
• 2 teaspoons chopped fresh thyme (I used dried)
• 2 medium garlic cloves, thinly sliced
• 1 tablespoon cider vinegar
• 1 tablespoon stone-ground mustard (I used regular dijon)

1. 1. Preheat oven to 400°.
2. 2. 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. 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.