Ingredients:

  • 1.5 lbs chicken breasts, thinly sliced or pounded
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp avocado oil
  • 1/3 cup raw honey
  • 3 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 2 cloves garlic, minced into a paste
  • 1/2 tsp smoked paprika
  • 1 tsp fresh thyme leaves

Instructions:

  1. Pat the 1.5 lbs chicken breasts completely dry with paper towels. Season well. Sprinkle both sides with 1/2 tsp sea salt and 1/4 tsp cracked black pepper.
  2. Heat the pan. Add 1 tbsp avocado oil to the skillet over medium high heat until it shimmers and just begins to wisps of smoke.
  3. Sear the chicken. Place chicken in the pan and cook for 4-5 minutes per side until a deep golden crust forms.
  4. Whisk the sauce. In a small bowl, combine 1/3 cup raw honey, 3 tbsp Dijon, 1 tbsp whole grain mustard, 2 cloves garlic paste, and 1/2 tsp smoked paprika.
  5. Lower the heat. Reduce the burner to medium low. Note: Honey burns at 320°F (160°C), so high heat will turn your glaze bitter and black.
  6. Glaze the pan. Pour the sauce over the chicken and stir to coat.
  7. Simmer and reduce. Cook for 3-5 minutes until the sauce bubbles and thickens into a tacky glaze.
  8. Add herbs. Sprinkle 1 tsp fresh thyme leaves over the top in the last minute of cooking.
  9. Rest the meat. Remove from heat and let sit for 3 minutes until the juices settle and the glaze sets.