4 (1 lb/450 g) chicken breasts, boneless and skinless
1 Tbsp (15 mL) grainy Dijon mustard
1 ½ oz (45 mL) white wine
1 cup (240 mL) CAMPBELL'S® Cream Stock
1 tsp (5 mL) fresh rosemary, chopped
1 Tbsp (15 mL) pure maple syrup
1. Place chicken in a non-stick pan on medium high heat. Do not touch or move for 4 minutes. Turn chicken over and cook for an additional 3 minutes.
2. Add mustard, maple syrup and wine to the hot pan and simmer gently for 2-3 minutes. Next add cream stock and rosemary, bring to a simmer and cook for another 2-3 minutes.
3. Transfer chicken to serving platter or plates and spoon sauce over chicken.