First season the chicken breasts with salt and black pepper on both sides.

Next combine the chicken broth, pure maple syrup, lemon juice, dijon mustard, and minced garlic in a medium bowl. Set aside.

Place a large skillet or pan on the stove top over medium-high heat. Cover the bottom with olive oil. Once hot add the seasoned chicken breasts. You may have to do batches, depending on the size of your pan. Sear on both sides for 3-4 minutes, depending on the size of your breasts. Remove the chicken from the skillet and turn the heat to low or completely off. You want the hot skillet to thoroughly cool down.

Once the skillet has cooled down, add the maple sauce mixture. Bring to a simmer and scrape up all of the browned bits on the bottom of the skillet.

Then add the seared chicken back into the skillet. Simmer for about 5-8 minutes, depending on the thickness of the chicken, until cooked through. Baste, or cover the surface of the chicken with the sauce, throughout the cooking process.

Remove the chicken from the pan and add to a serving plate. Bring the remaining maple sauce in the skillet to a high simmer for 1-2 minutes to reduce it to a thick, sticky glaze. Be careful to not burn, a couple of minutes is all you need!

Drizzle or spread the reduced maple glaze over the chicken breasts. Garnish with chopped fresh parsley and lemon wedges. Serve and enjoy!