I’ve been meaning to share this recipe with you for a while. It’s one of Rachael Ray’s. I love cooking from her recipes because her instructions are perfect and the food always comes out delicious. This chicken recipe is simple to execute, and it brings a lot of flavor and uniqueness to an otherwise ordinary chicken breast.
To make this dish, season some chicken breasts with salt and pepper, and then cook them for about 6 minutes per side in a pan with olive oil. I cut two breasts in half crosswise so they would cook faster. They were done after about 3 to 4 minutes per side. Place the breasts on a side plate so you can make the glaze in the same pan.
Add a little more olive oil to the pan if it looks dry. Then, cook 1/4 of a chopped onion (or 1 shallot), 1 minced garlic clove, and 1.5 teaspoons of dried rosemary (or 3 fresh sprigs) for about 3 minutes so they soften. Then, add 1/4 cup of honey to the pan. Drop in 1 heaping tablespoon of dijon mustard, squeeze in the juice from 1 lemon, and stir everything together.
Bring the mixture to a bubble. Then, add the chicken breasts back to the pan and coat them on both sides with the glaze. When serving the chicken breast, drizzle extra glaze over the top for dipping. You can also sprinkle toasted pine nuts on the chicken. However, this is the meal that gave me pine mouth, so be sure not to snack on too many extra nuts like I did.
I love the flavor of this chicken. It’s really similar to man-pleasing chicken (maple/mustard), but the flavor is much more subtle. Enjoy!