Categories: Chicken, Entres

Ingredients

• 1 tbsp Olive Oil
• 6 boneless skinless chicken breast halves (about 2 lbs)
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 (14.5 oz) can chicken broth
• 1/4 cup dried capers
• 1/2 tsp dried rosemary
• 1/4 tsp dried thyme
• 2 tbsp Dijon Mustard
• 2 tbsp butter
• 1 tbsp honey

Directions

1. Heat oil in large skillet over medium-high heat.

2. Season chicken on both sides with salt and pepper.

3. Add chicken to skillet; cook about 5-6 minutes per side or until internal temperature reaches 170 degrees on an instant-read thermometer when inserted into chicken.

4. Remove to platter and warm Add broth, capers, rosemary and thyme to skillet; cook over medium-high heat, scraping up and browned bits from bottom of skillet, for 5 minutes.

5. Remove skillet from heat; stir in the mustard, butter and honey just until the butter is incorporated; butter should not completely melt and sauce should be frothy and somewhat thick.

6. Pour sauce over chicken.

7. Serve immediately with couscous, if desired.

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