Ingredients
4
boneless skinless chicken breasts
1
cup Progresso™ chicken broth (from 32-oz carton)
3
tablespoons olive oil
3
tablespoons Dijon mustard
2
tablespoons lemon juice
3
cloves garlic, finely chopped
3/4
teaspoon salt
1/2
teaspoon freshly ground black pepper
2
tablespoons real maple syrup
Chopped fresh parsley for garnish, if desired
Preparation
Place chicken breasts in resealable food-storage plastic bag.
In medium bowl, beat 1/2 cup of the broth, the oil, 2 tablespoons of the Dijon mustard, the lemon juice, garlic, salt and pepper with whisk. Pour over chicken; seal bag. Refrigerate at least 1 hour but no longer than 8 hours to marinate.
Heat gas or charcoal grill. Remove chicken from marinade; pour marinade into 1-quart saucepan. Beat in remaining 1/2 cup broth and maple syrup with whisk. Place chicken on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Meanwhile, heat sauce to boiling and cook 10 minutes, stirring frequently. Sauce should be smooth and slightly syrupy. Remove from heat; stir in remaining 1 tablespoon Dijon mustard.
Serve chicken breasts with sauce; top with parsley.
