1 1/2 tbsp. Dijon mustard
1 tbsp. honey
1 1/2 tsp. fresh thyme, chopped
1/4 tsp. freshly ground pepper
1/4 tsp. salt
2 chicken breasts, skinned and boned
1/2 tsp. oil
2 tsp. minced chives (for garnish)

In a small bowl, combine mustard and honey. Stir in thyme, pepper and 1/4 tsp. salt. Rub each chicken breast with the honey mustard mixture. Cover with plastic wrap and refrigerate for about 1/2 hour.

Heat oil in skillet. Add chicken breasts and cook over moderate heat, turning once, until browned outside and white and moist inside, about 3 to 4 minutes per side.

Makes 2 servings.

Submitted by: Tara Holler