Ingredients
4 skinless, boneless chicken breasts
1 tbsp olive oil
1 tsp kosher salt
1 1/2 cup chicken broth
4 1/2 tbsp maple syrup
3 tbsp Pommery Mustard or coarse grain mustard
2 tbsp chilled unsalted butter
Preparation
Whisk broth, syrup, and mustard in a glass measuring cup. Heat over medium high heat in a skillet until sauce boils down to 3/4 cup.
Meanwhile heat and oil grill. Sprinkle salt on chicken and grill until just cooked through.
Add butter to mustard sauce until melted and spoon over chicken that has been sliced on a diagnel.
