3 tablespoons olive oil
2 large garlic cloves, minced
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 tablespoons chopped fresh chives
2 tablespoons apple cider vinegar
1/3 cup pure maple syrup
¼ cup spicy brown mustard (such as Gulden’s)
6 skinless boneless chicken breast halves
Fresh rosemary sprigs (optional)
Heat 2 tablespoons oil in heavy, large skillet over medium heat. Add garlic; sauté 30 seconds. Add chopped herbs and vinegar; cook 30 seconds. Pour into bowl; cool. Whisk in syrup and mustard. Place chicken in glass baking dish. Pour marinade over and turn to coat. Sprinkle with pepper.
Cover; chill at least 1 hour or overnight.
Heat 1 tablespoon oil in heavy, large nonstick skillet over medium-high heat. Remove chicken from marinade. Sprinkle with salt and pepper. Add to skillet and sauté 2 minutes per side. Reduce heat to medium. Continue cooking until chicken is cooked through and brown, about 2 minutes per side. Transfer to platter.
Garnish with rosemary, if desired.