Ingredients
Method
- Preheat the oven to 190C/375F.
- Prepare the sauce by mixing the honey, Dijon mustard, garlic, salt, and pepper in a bowl.
- Dip the chicken in the marinade and let everything marinate for 10 minutes.
- Heat the olive oil in a skillet over medium-high heat. Once the skillet is hot, add the chicken and sear on both sides. Cook the chicken for five minutes, until the honey caramelizes.
- Remove the skillet from the heat and stir through the remaining sauce, heavy cream, and rosemary. Place in the oven and bake for 5 minutes, until the cream mixes into the sauce and bubbles.
- Remove the chicken from the oven and serve immediately.
Nutrition
Notes
TO STORE: Store leftovers in an airtight container in the refrigerator for up to 5 days.
TO FREEZE: Let the chicken cool completely, place it in a shallow container, and store it in the freezer for up to 6 months.
TO REHEAT: Microwave single-serving portions for 45 seconds to 1 minute, or reheat in a non-stick pan over medium heat until warm. Add a splash of chicken broth to thin out the sauce if needed.