4 boneless chicken breasts

1/2 cup Dijon mustard

1/4 cup pure maple syrup

1Tbsp rice wine vinegar

salt & pepper

1 Tbsp cornstarch

2 sprigs fresh rosemary for garnish

Preheat oven to 450 degrees.  Line a 8×8 pan with 2 layers of tin foil to prevent burning.

Whisk together the mustard, maple syrup, vinegar.  Place chicken in pan add salt and pepper.  Pour over mustard mixture.  Bake uncovered for 25-30 minutes.

Transfer chicken to platter and pour remaining liquid into sauce pan.  Add cornstarch and mix over medium heat.  Add rosemary.  Once mixture is thick, pour over chicken and serve.

Enjoy!