Maple-Mustard Glazed Chicken

This. Was. Delicious. It's especially wonderful served over greens. The glaze is perfection. I will be making this again. Soon.

Maple-Mustard Glazed Chicken
Courtesy of Cooking Light

2 teaspoons olive oil  
4 (6-ounce) skinless, boneless chicken breast halves 
1/2 teaspoon freshly ground black pepper 
1/4 teaspoon salt 
1/4 cup fat-free, lower-sodium chicken broth  
1/4 cup maple syrup 
2 teaspoons chopped fresh thyme 
2 medium garlic cloves, thinly sliced  
1 tablespoon cider vinegar 
1 tablespoon stone-ground mustard
 
Preheat oven to 400°F.

Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper and salt. Add chicken to pan; sauté 2 minutes on each side or until browned. Remove chicken from pan. Add broth, syrup, thyme, and garlic to pan; bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes, stirring frequently. Add vinegar and mustard; cook for 1 minute, stirring constantly. Return chicken to pan, and spoon mustard mixture over chicken. Bake for 10 minutes or until the chicken is done. Remove chicken from pan; let stand 5 minutes. Place pan over medium heat; cook mustard mixture 2 minutes or until liquid is syrupy, stirring frequently. Serve with chicken.