Tangy Pineapple Chicken

I found this recipe from Jean Ecos in Taste of Home Magazine.  Where else?  My family is split on it.  The mustard lovers love it and the mustard haters just do not.  It's a bit more work than I like in a recipe, but one that is worth the effort in my book.

To prepare ahead, simply freeze the portion of chicken in a labeled Ziploc-style bag.

To prepare the dish, defrost the chicken.

4-6 boneless, skinless chicken breasts

Sprinkle the chicken breasts with about:
1 tsp. dried thyme
1/2 tsp. salt
1/8 tsp. or a good shake or two of pepper

You may need more depending on the size of the chicken breasts.

Lightly brown the chicken in a skillet with 1-2 T vegetable oil.

Drain 1 20-ounce can of pineapple slices, saving the juice.
In a small bowl, mix 2 T of juice with 1 T cornstarch and set aside.

In another bowl mix the following:
1/4 C Dijon mustard
1/4 C honey
1 tsp. minced garlic
remaining juice

Add this mixture to the pan with the chicken.  Simmer for 15-20 minutes or until chicken is fully cooked.  Remove the chicken and add the cornstarch mixture to the juices.  Bring to a boil and stir for 2 minutes.  Return the chicken.  Top with the sliced pineapple.  Serve over rice.