Honey-Rosemary Chicken

By Cindy

Ingredients

• 2 tablespoons EVOO – Extra Virgin Olive Oil, divided
• Salt and black pepper
• 4 6-ounce pieces boneless, skinless chicken breast
• 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)

Details

Servings 4

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
Ingredients

3 tablespoons butter
1/4 to 1/3 cup (a small handful) 1-inch pieces broken regular thin spaghetti
1 cup white rice
2 cups chicken stock
Yields: Serves 4

Preparation

Heat a pot with a tight-fitting lid over medium heat with the lid off. Melt the butter then add broken pasta to pot and toast to deep golden. Add rice and stir, add stock and bring to a boil. Cover pot and reduce heat to low or simmer. Cook 17-18 minutes then fluff rice with fork.