- 1 tablespoon olive oil
- 4 skinless, boneless chicken breast halves
- 2 shallots, chopped
- 2 cloves garlic, minced
- 1 cup Swanson® Chicken Stock
- 1/3 cup maple-flavored syrup
- 1 tablespoon Dijon-style mustard
- 1/8 teaspoon crushed red pepper
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until it's well browned on both sides and cooked through. Remove the chicken from the skillet.
- Add the shallots and garlic to the skillet and cook until they're tender. Stir in the stock, syrup, mustard and pepper and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the stock mixture is slightly thickened and reduced to about 1 cup. Serve the stock mixture over the chicken.