Lemon-Kissed Honey Rosemary Chicken

 I was planning to grill yet again, but due to my usual impeccable timing, the heavens opened up just as I was about to crank up the BBQ.   So I made my second choice.  Which made me forget about the first choice.  Good thing, since the sun came out just as dinner was plated.  Oh, well.  Tomorrow's another day.

Lemon-Kissed Honey Rosemary Chicken
Adapted from The Rachael Ray Show
Yield:   4 Servings
2 Tbl. Olive oil, divided
4 skinless boneless chicken breasts
2 pinches each kosher salt and coarsely ground black pepper, divided
1/4 cup honey
1 large sprig rosemary leaves
1 tsp. garlic powder
1 Tbl. Dijon mustard
grated rind of 1 lemon

Heat a large skillet over medium heat.  Add olive oil, wait 10 seconds, then add chicken breasts in a single layer.  Sprinkle evenly with a pinch each of the salt and pepper.

Cook 5-6 minutes, or until browned.  Using tongs, flip breasts and sprinkle evenly with remaining salt and pepper.  Continue to cook 5-6 minutes, or until browned.  Transfer chicken to a covered dish; keep warm.

While chicken is cooking, strip rosemary leaves from  wooden stem; discard stem.  Finely chop leaves and set aside.

Reduce heat to medium-low.  Add honey, rosemary, garlic powder, mustard and grated rind.  Stir constantly until honey thins and becomes bubbly.  Return chicken to pan.  Cover and reduce heat to low.  Let cook, turning breasts once or twice, until juices run clear when pierced with a knife and chicken is no longer pink in the center (this can take 2-10 minutes, depending upon the thickness of the breasts).

Place one breast on each of 4 plates.  Spoon remaining sauce over breasts and serve alongside your favorite veggies.

Aired February 18, 2010

Serves Serves 4

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

- See more at: https://www.rachaelrayshow.com/recipe/14315_Honey_Rosemary_Chicken/#sthash.Z27Ijw9C.dpuf

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) - See more at: https://www.rachaelrayshow.com/recipe/14315_Honey_Rosemary_Chicken/#sthash.Z27Ijw9C.dpuf

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) - See more at: https://www.rachaelrayshow.com/recipe/14315_Honey_Rosemary_Chicken/#sthash.Z27Ijw9C.dpuf