1 tblsp. olive oil
1 1/4 lb. boneless skinless chicken breast halves
2 shallots, chopped (about 1/2 cup)
2 cloves garlic, minced
1 cup chicken broth
1/3 cup maple-flavored syrup
1 tblsp. Dijon-style mustard
1/8 tsp. crushed red pepper
Heat oil in 12" skillet over medium-high heat. Add chicken and cook for 15 minutes or until well-browned on both sides and cooked through. Removed the chicken from the skillet; cover and keep warm.
Add the shallots and garlic to the skillet and cook until they're tender, stirring occasionally.
Stir the broth, syrup, mustard, and red pepper into the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until broth mixture is slightly thickened and reduced to about 1 cup. Serve with the chicken.
Campbell's Kitchen
Note: This one is definitely still a work-in-progress. Aaron doesn't really care for the flavor of maple syrup with chicken, but I'm guessing all of you Chicken/Waffle House fans might?
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