4 chicken breasts, boneless, skinless and pounded thin
½ cup all-purpose flour, seasoned with salt and pepper
3 tbsp. vegetable oil
3 tbsp. shallots, minced
½ cup chicken broth
¼ cup pure maple syrup
2 tbsp. Dijon mustard
2 tbsp. whole grain mustard
Cayenne pepper, salt and black pepper, to taste
Heat saute pan over medium-high heat. Dredge chicken breasts in the flour, shaking off excess. Add olive oil to pan and add chicken breasts. Cook for about two minutes on each side, only lightly browning. Remove from pan.
In same pan, over medium heat, add the shallots and cook for about 30 seconds or until aromatic. Add the chicken broth, raise heat to high and boil down until less than half of the chicken broth remains.
Stir in the maple syrup, two mustards and season to taste with cayenne pepper, salt and black pepper. Return chicken breasts to pan, coat with the sauce and re-heat.
Serve with your favorite sides and enjoy!