Friday, February 26, 2010

Honey Rosemary Chicken

As I was flipping through the TV channels the other day, Rachael Ray was on and she was just about to begin her "What's for dinner" segment. It sounded delicious, so I decided to make it for dinner that night. I've changed a couple of things from her original recipe. She uses a shallot and I use green onions, and I used dry rosemary. I originally used 1 full TBSP of rosemary, but it was over powering. So I recommend using half that much. I also put my chopped pecans into the sauce, instead of garnishing them on top. I served this with rice and green beans. It was a hit!

Honey Rosemary Chicken
adapted from Rachael Ray

2 tablespoons Extra Virgin Olive Oil, divided
kosher salt and freshly ground black pepper
4 6-ounce pieces boneless, skinless chicken breast
2 green onions, finely chopped
2 cloves garlic, finely chopped
3 sprigs rosemary, finely chopped, or 1/2 TBSP dried rosemary
1/2 cup honey
1-2 rounded tablespoons Dijon mustard, I used Dijon and spicy brown
Juice of 1 lemon, or 3 TBSP lemon juice
A handful of pine nuts, sliced almonds, or pecans, toasted (optional)

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper on one side. When oil smokes, add chicken to the pan, seasoned side down and cook 6 minutes on each side. Season other side when you place chicken in the pan. Remove from pan and set aside.

Reduce heat under pan to medium and add another tablespoon olive oil. Add green onions, garlic and rosemary to pan and cook 2-3 minutes. Add honey, stir in mustard and lemon juice. You can add the nuts here or at the end. Add chicken back to the pan and coat on all sides with the bubbling glaze. Turn off heat.

Garnish with toasted nuts, if using.

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