Season some chicken breasts with
salt and pepper, and then cook them for about 6 minutes per side in a pan with
olive oil. 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.
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