• Cooking Time: 25 minutes
• Servings: 4
• Preparation Time: 5 minutes
• 4 boneless, skinless chicken breasts
• Freshly ground sea salt
• Freshly ground black pepper
• 1 T. olive oil
• 2 T. butter
• 1/2 c. chicken broth
• 3 cloves garlic, minced
• 1/3 c. brown sugar
• 2 T. whole grain mustard
• 1 t. fresh rosemary, chopped
• 1/2 t. crushed red pepper (optional)

1. Brine chicken in a heavily salted cold water bath for 30 minutes to an hour before cooking (longer is fine); drain and pat dry before proceeding. Season chicken on both sides with salt and pepper. In a large skillet over medium heat, heat olive oil. Add chicken and let cook until golden and cooked through, 8 minutes per side. Remove from pan. Add butter to pan then add chicken broth and garlic and cook until fragrant, about 1 minute. Add brown sugar, mustard, rosemary, and red pepper (optional). Stir until brown sugar is melted and a sauce forms. Add back chicken and spoon sauce over chicken. Serve immediately.

We love this easy weeknight chicken dish flavored with mustard, fresh rosemary is a must.