1. In a large skillet heat oil over medium heat. Season chicken with pepper to taste and add to skillet; cook 3 to 4 minutes per side or until chicken is no longer pink (165°F). Transfer chicken to a plate; cover and keep warm.
2. For the glaze, add broth and vinegar to skillet. Whisk in honey, mustard and thyme leaves; cook 3 to 5 minutes or until liquid is thickened. Return chicken to skillet; cook 1 to 2 minutes or until heated through, turning occasionally to coat.
3. Transfer chicken to a serving platter. Spoon glaze over chicken, and serve.

Per serving: 220 calories, 5g fat, 1g saturated fat, 65mg cholesterol, 135mg sodium, 18g carbohydrate, 0g fiber, 26g protein