Chicken Breasts With Mustard-caper Sauce

Total Time: 22 mins Preparation Time: 5 mins Cook Time: 17 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 heat oil in large skillet over medium-high heat.
• 2 season chicken on both sides with salt and pepper.
• 3 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.
• 4 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.
• 5 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.
• 6 pour sauce over chicken.
• 7 serve immediately with couscous, if desired.