Honey Rosemary Chicken Breasts - Rachael Ray - cooking recipe

Ingredients

2 tablespoons oil
salt and black pepper, to taste
2 boneless skinless chicken breasts (about 6 oz. each)
1 large shallot, finely chopped
2 garlic cloves, finely chopped
2 sprigs rosemary, finely chopped
1/4 cup honey
1 teaspoon Dijon mustard
1/2 lemon, juiced
2 tablespoons pine nuts, toasted (optional)

Preparation

Heat oil, in a large skillet over medium-high heat.
Season chicken with salt and pepper.
When oil smokes, add chicken to the pan.
and cook 6 minutes on each side.
Remove from pan and cover with foil
Reduce heat under pan to medium
add shallots, garlic and rosemary to pan and cook 2-3 minutes.
Add honey, stir in Dijon and lemon juice.
Add chicken back to the pan and coat on all sides with the bubbling glaze. Turn off heat.
Garnish with toasted nuts, if using.