Chicken Breasts With Mustard-Caper Sauce - cooking recipe

Ingredients

1 tablespoon olive oil
6 boneless skinless chicken breast halves (about2 pounds total)
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (14 1/2 ounce) can chicken broth
1/4 cup drained capers
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
2 tablespoons Dijon mustard
2 tablespoons butter
1 tablespoon honey

Preparation

Heat oil in large skillet over medium-high heat.
Season chicken on both sides with salt and pepper.
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.
Remove to platter and keep warm Add broth, capers, rosemary and thyme to skillet; cook over medium-high heat, scraping up any browned bits from bottom of skillet, for 5 minutes.
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.
Pour sauce over chicken.
Serve immediately with couscous, if desired.