In a small bowl, whisk together the maple syrup, balsamic vinegar and Dijon mustard.
Heat the cooking oil in a large pan over a medium heat. Cook the chicken for 3 minutes each side or until the chicken is nicely browned - set aside to be cooked through in the sauce.
Add the garlic to the pan and cook for 1 minute. Add in the chicken stock and cook for 1 minute.
Tip in the maple mixture and bring to a simmer.
Add the chicken back into the pan and simmer for 2 - 3 minutes or until the chicken is cooked through.
Choosing a selection results in a full page refresh.