Ingredients

The following ingredients have 4 Servings
  • 4 boneless (skinless chicken breast halves)
  • Salt and pepper (to taste)
  • 3 tablespoons butter (divided)
  • 6 cloves garlic (minced)
  • 1 medium shallot (minced)
  • 1 tablespoon fresh ginger (grated)
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 cup chicken stock

Instruction

  • Preheat oven to 400 degrees F.
  • Season chicken liberally with salt and pepper on both sides
  • Add 2 tablespoons butter to a large oven-proof skillet and melt over medium high heat.
  • Add chicken and sear on both sides until golden brown, about 2-3 minutes per side; set aside.
  • Add remaining tablespoon butter to the skillet and melt.
  • Add garlic, shallots and ginger and cook, stirring frequently, until fragrant, about 30 seconds. Remove from heat.
  • Stir in honey, Dijon mustard and crushed red pepper until combined.
  • Return chicken to the skillet.
  • Place skillet into oven and roast until chicken reaches an internal temperature of 175 degrees F, about 20 minutes.
  • Remove chicken from pan and whisk in chicken stock to desired consistency.