Maple Dijon Chicken

This one was made in search of chicken I had in El Salvador which rubbed chicken with mustard then cooked in honey.

Maple Dijon Chicken

1 T. olive oil

4 skinless, boneless chicken breast halves (or other)

2 shallots

2 cloves garlic

1 cup chicken stock (or water)

1/3 cup maple syrup (try honey?)

1 T. mustard (or more?)

1/8 t. red pepper

Heat oil.  Add chicken and cook for 15 minutes until brown on both sides.  Remove chicken from skillet.  Add shallots and garlic until tender.  Stir in stock, syrup, mustard and papper and heat to boil.  Reduce heat to low, add chicken and sauté.