Ingredients
- 2 tablespoons EVOO – Extra Virgin Olive Oil, divided
- Salt and black pepper
- 4 6-ounce pieces boneless, skinless chicken breast
- 4 6-ounce pieces boneless, skinless chicken thighs (if you like dark meat)
- 1 large shallot, finely chopped
- 2 cloves garlic, finely chopped
- 3 sprigs rosemary, finely chopped
- 1/2 cup honey
- 1 rounded tablespoon Dijon mustard
- Juice of 1 lemon
- A handful of pine nuts or sliced almonds, toasted (optional)
Preparation
Step 1
Heat 1 tablespoon EVOO, a turn of the pan, in a large skillet over medium-high heat. Season chicken with salt and pepper. When oil smokes, add chicken to the pan and cook 6 minutes on each side. Remove from pan and cover with foil.
Reduce heat under pan to medium and add another tablespoon EVOO, a turn of the pan. Add shallots, garlic and rosemary to pan and cook 2-3 minutes. Add honey, stir in Dijon and lemon juice. Add chicken back to the pan and coat on all sides with the bubbling glaze. Turn off heat.
Garnish with toasted nuts, if using. Serve with bitter greens salad or wilted spinach and Rice Pilaf (below)
Rice Pilaf
3 tablespoons butter
1/4 to 1/3 cup (a small handful) 1-inch pieces broken regular thin spaghetti
1 cup white rice
3 or 4 cloves garlic, grated or chopped (optional)
1 medium onion, chopped (optional)
2 cups chicken stock
Saute the onion and garlic in skillet (large enough to hold the rice and the chicken stock). Then add the rice and broken spaghetti in same skillet, saute until golden. Then add the chicken stock, bring to a boil, then lower and simmer until rice is tender.
You can add chopped fresh or dried herbs with the onion & garlic, and salt & pepper if you like.
Yields: Serves 4