Last Meal of the Day: Maple Mustard Glazed Chicken

Today was a relaxing day spend catching up with Sarah, this evening we had plans to make dinner with her friends Andrea and Sarah and then head to a med school party. For dinner we decided on maple mustard glazed chicken, mashed sweet potatoes and salad. Sarah has previously spotted this recipe in her Cooking Light magazine and wanted to give it a try.

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
2 medium garlic cloves, thinly sliced
1 tablespoon cider vinegar
1 tablespoon stone-ground mustard

Preheat 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. 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.

The mashed sweet potatoes were made by cutting the potato into chunks and boiling it with 2 cloves of garlic. When mushy drain and mash with 2t of sugar and 1/2c greek plain yogurt.

Sarah's friend Sarah (ha, I had the pleasure of hangin out with 2 Sarah that evening) brought an amazing salad which I have to try and replicate at home. It had strawberries, apple, asparagus, blue cheese, walnuts and a homemade dressing consisting of red wine vinegar, evoo, and almond extract. It was soo good!