Honey Rosemary Chicken Breasts - Rachael Ray

Name: Honey Rosemary Chicken Breasts - Rachael Ray
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 2 tablespoons oil; salt and black pepper, to taste; 2 boneless skinless chicken breasts (about 6 oz. each); 1 large shallot, finely chopped; 2 garlic cloves, finely chopped; 2 sprigs rosemary, finely chopped; 1/4 cup honey; 1 teaspoon Dijon mustard; 1/2 lemon, juiced; 2 tablespoons pine nuts, toasted (optional)

Submitted by Lori Mama

"I saw her make this recipe on her talk show and it looked so simple and delicious. We love the taste of rosemary, so we really enjoyed it. I scaled the recipe back to make 2 servings."

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photo by breezermom

Ready In:: 30mins
Ingredients:: 10
Serves:: 2

ingredients

2 tablespoons oil
salt and black pepper, to taste
2 boneless skinless chicken breasts (about 6 oz. each)
1 large shallot, finely chopped
2 garlic cloves, finely chopped
2 sprigs rosemary, finely chopped
¹⁄₄ cup honey
1 teaspoon Dijon mustard
¹⁄₂ lemon, juiced
2 tablespoons pine nuts, toasted (optional)

directions

Heat oil, 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
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.

Questions & Replies

Can you make this chicken recipe a day a head?

Laura B.

Reviews

This was absolutely delicious!! And so easy! Will make over & over. made for Spring PAC,2011.

kellychris
I made the recipe as written and it was totally yummy. Fresh rosemary makes the difference - I wouldn't use as much if it was the dried stuff.

Irmgard
Overall, this is a very nice chicken recipe. It is really easy to make and comes together very quickly! I have to agree with Vicki...the honey was a bit overpowering. I'd decrease the honey and increase the dijon mustard. Didn't use the nuts....not on my current diet, but I bet they would have offset the sweetness.

breezermom
Very tasty! A sweet sauce that is loaded with savory flavors. Made as written using a heaping teaspoon (closer to a teaspoon and a half) of Dijon mustard and topped with pine nuts. It cooked up perfectly and made a wonderful dinner. Thanks so much for the post.

Debbwl
These were good. I used boneless, skinless, thighs. To me the honey came over a little too sweet, next time will up the dijon and reduce the honey. Thanks for posting.

Vicki in CT