Monday, August 17, 2015
Mustard, use your favorite- 1 Tablespoon
I prefer a spicy mustard
Garlic, minced- 2 teaspoons
Kosher Salt- 1 Tablespoon
Black Pepper- 1/4 teaspoon
Olive Oil- 1 Tablespoon
Honey- 1/4 cup
Thin Sliced Chicken Breast- 1 lb
Butter- 2 tablespoon
Olive Oil- 2 tablespoons
1. Combine all the ingredients for the marinade in a bowl large enough to fit the chicken also. Whisk together and add the thin slices chicken and allow to marinate for 30 minutes to 1 hour.
2. In a non-stick frying pan heat 2 tablespoons oil and carefully place chicken (reserving marinade to the side) in hot oil and cook 2-3 minutes on each side until no longer pink in the center. Be careful not to crowd the pan. Once chicken is done place on a plate and cook the reminder chicken if any.
3. Once all the chicken is cooked, over medium high heat add the marinade to deglaze the pan and with a rubber spatula scrap up anything stuck to the pan. Bring to a boil then turn down the heat to medium and cook for about 2-3 minutes, until it reduces and thickens up a bit then add the butter. Stir the butter and cook until melted. Pour sauce over the chicken and enjoy.