Honey Mustard Chicken

Course : Chicken
Serves: 4
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1 can pineapple rings in juice
4 medium boneless skinless chicken breast halves
2 teaspoons vegetable oil
2 large garlic cloves -- pressed
1 teaspoon thyme -- crumbled
1/4 cup honey
1 cup dijon mustard
1 tablespoon cornstarch

Preparation / Directions:

Drain pineapple; reserve juice. Sprinkle chicken with salt and pepper to taste. Rub with garlic and thyme. Brown in hot oil in nonstick skillet. Combine 2 tablespoons reserved juice with cornstarch. Combine honey and mustard; stir into skillet with remaining juice. Spoon sauce over chicken. Cover and simmer for 15 minutes. Stir cornstarch mixture into pan juices. Add pineapple. Cook, stirring, until sauce boils and thickens.

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