Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm.
Add the shallots and garlic to the skillet and cook until they're tender, stirring occasionally.
Stir the broth, syrup, mustard and red pepper in the skillet and heat to a boil.  Reduce the heat to low.  Cook for 10 minutes or until the broth mixture is slightly thickened and reduced to about 1 cup. Serve with the chicken.