This recipe comes from Mani Niall's fantastic cookbook, "Covered in Honey: the Amazing Flavors of Varietal Honey."
This is the essential honey-mustard sauce for chicken , made with ingredients you probably have on hand. What could be simpler? Great with fresh bread, a simple green salad, and, yes, red or white wine.
3 tablespoons balsamic vinegar
3 tablespoons meadow honey
2 generous tablespoons
2 tablespoons capers
14 boneless chicken breasts
Dijon mustard salt & pepper to taste
1/2 tablespoons good quality olive oil
Whisk together the vinegar, honey, mustard, and capers. Set aside.
EITHER USE A 12" SKILLET OR MAKE THIS IN TWO BATCHES
Wash and pat dry the chicken breasts. Cover the breasts, skin side up, with a double layer of plastic wrap and use a meat
mallet to flatten them to about a 1/2" thickness. (This will ensure even cooking.)
Smash the garlic cloves with the edge of the knife to release the juices. Dice the garlic and tuck equal portions of it under
the skin of the chicken. Salt and pepper the breasts generously on all sides and set aside.
Heat the oil in a large skillet on medium-high heat. It should be hot, but not smoking. Place the chicken breasts in the pan, skin side down. Cook for 5 minutes, or until well browned. Turn the chicken over and continue cooking. After 2 minutes,
add the honey-mustard mixture (it will bubble up and begin to boil quickly). Place the lid over the chicken, slightly askew. Cook
for 2 to 4 more minutes until the juices run clear.
Remove the chicken to a platter, pour the juices over it, and serve.
MAKES 4 SERVINGS
REPRINTED BY PERMISSION OF RODALE