Ingredients:

  • 400g chicken breasts, sliced into medallions or butterflied
  • 1/2 tsp sea salt flakes
  • 1/4 tsp coarse ground black pepper
  • 3 tbsp honey
  • 2 tbsp Dijon mustard
  • 1 tbsp whole-grain mustard
  • 1 tbsp apple cider vinegar
  • 1/2 tsp smoked paprika
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 sprig fresh rosemary or thyme

Instructions:

  1. Pat the chicken medallions thoroughly dry with paper towels to ensure a proper sear. Season both sides evenly with sea salt and coarse black pepper.
  2. In a small bowl, whisk together the honey, Dijon mustard, whole-grain mustard, apple cider vinegar, and smoked paprika until smooth.
  3. Heat the extra virgin olive oil in a 12-inch heavy-bottomed skillet over medium-high heat until it shimmers. Place the chicken in the pan, laying it away from you to prevent splashing.
  4. Sear the chicken undisturbed for 3-4 minutes per side until a deep, golden-brown crust forms and the meat releases easily from the pan. Flip the chicken.
  5. Add the minced garlic and fresh herbs to the pan. Pour the honey-mustard mixture over the chicken.
  6. Simmer for 2 minutes, using tongs to move the chicken and scrape the bottom of the pan to incorporate the fond. Continue cooking until the sauce reduces into a thick, velvety glaze that coats the back of a spoon.