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.