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Heat olive oil in a skillet over medium-high heat.
Add minced garlic to pan; sauté 30 seconds,
stirring constantly. Stir in wine, chicken broth,
maple syrup, and Dijon mustard; bring to a boil.
Cook until reduced to 1/4 cup (about 5 minutes),
stirring occasionally. Stir in rosemary and black
pepper.
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