Sauce:

 

1 C. Ketchup

3 T. Cider Vinegar

3 T. mild Molasses

2 T. finely grated Onion

2 T. Worcestershire Sauce

2 T. Dijon Mustard

2 T. Maple Syrup

1 tsp. Chile Powder

¼ tsp. Cayenne

 

4 boneless, skinless chicken breasts

Salt & Pepper

1 T. Vegetable Oil

 

Whisk all sauce ingredients in a small bowl. Adjust oven rack to upper middle and heat to 325 degrees. Pat chicken dry and sprinkle with salt and pepper. Heat oil in 12 inch oven safe skillet over medium high heat until just smoking. Cook chicken breasts until very lightly brown on one side, 1-2 minutes. Flip and cook another 1-2 minutes. Transfer chicken to a plate and drain off fat in skillet. Add sauce to pan, scraping up browned bits. Turn up to medium-high and simmer, stirring often, until sauce is thick and glossy, about 4 minutes. Off heat, return chicken to pan and coat with sauce. Turn chicken and spoon more sauce over so they are well coated. Transfer skillet to the oven and cook until chicken reaches 130 degrees on instant read thermometer, 10-14 minutes. Add rack to 5 inches below broiler and heat broiler. Move skillet to that rack and broil until thickest part reaches 160-165 degrees, 5 to 10 minutes longer. Carefully transfer chicken to platter and rest 5 minutes. Sitr what is left of the sauce (careful, handle remains hot) and transfer to small serving bowl to serve alongside chicken.