Cooking Directions

• Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned on both sides and cooked through. Remove 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 in the skillet and heat to a boil.  Reduce the heat to low.  Cook for 10 minutes or until the broth mixture is slightly thickened and reduced to about 1 cup. Serve with the chicken.

Ingredients

• 1 tablespoon olive oil
• 1.25 pounds skinless, boneless chicken breast halves
• 2 shallot, chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 1 cup Swanson® Chicken Broth
• 0.333 cup maple-flavored syrup
• 1 tablespoon Dijon-style mustard
• 0.125 teaspoon crushed red pepper