Chicken with Maple Mustard Glaze

Melt butter over medium heat in a large nonstick skillet. Sprinkle chicken evenly with salt and pepper; add to the hot pan. Cook until lightly browned about 4 minutes per side. Remove from the pan; set aside and keep warm.

Pour chicken broth into the skillet with maple syrup Dijon mustard sage and thyme. Bring to a boil; cook until slightly thickened about 3 minutes. Stir in heavy cream and reduce heat to medium.

Return chicken to the pan and let simmer until chicken is no longer pink in center and juices run clear about 3 minutes flipping once.