Dijon mustard and maple syrup combine in a sweet-savory pan sauce that adds a velvety richness to chicken, and would also taste fantastic on a pork tenderloin. This pan sauce reduces in about 5 minutes, so you can make it while your protein cooks.

Ingredients

• 2 teaspoons olive oil
• 2 minced garlic cloves
• 1/4 cup dry white wine
• 1/4 cup fat-free, less-sodium chicken broth
• 2 tablespoons maple syrup
• 2 tablespoons Dijon mustard
• 3/4 teaspoon chopped fresh rosemary
• 1/2 teaspoon freshly ground black pepper

Preparation

1. Heat olive oil in a skillet over medium-high heat.
2. Add minced garlic to pan; sauté 30 seconds, stirring constantly.
3. Stir in wine, chicken broth, maple syrup, and Dijon mustard; bring to a boil.
4. Cook until reduced to 1/4 cup (about 5 minutes), stirring occasionally.
5. Stir in rosemary and black pepper.