Maple Glazed Chicken

Ingredients:
2 TSP coconut oil
4 boneless, skinless chicken breast
1/2 TSP freshly ground black pepper
1/4 TSP salt
1/4 cup fat-free, lower-sodium chicken broth
1/4 cup sugar free maple syrup
2 TSP chopped fresh thyme
2 medium garlic cloves, thinly sliced
1 TBSP cider vinegar
1 TBSP stone-ground mustard

Preparation:
Preheat oven to 400F. 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 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.