2-4 servings
Ingredients:
2 lb chicken breast, sliced in half or pounded thin
1 tsp paprika
1 tsp black pepper
1/2 tsp salt
1 onion, sliced
1 Tb thyme
1 Tb apple cider vinegar
2 Tb honey (or maple syrup)
1 Tb stone-ground mustard
1/4 c chicken stock (can sub water)
1-2 Tb coconut or mct oil
Note: Ideally, you should use an oven-proof skillet for this recipe, so you can go straight
from the stovetop into the oven. If you don’t have one, just transfer the chicken and sauce to an ovenproof pan when you get to that step.
Directions:
1. Preheat oven to 400 degrees.
2. Spread paprika, pepper, and salt over chicken breast.
3. Heat oil in a skillet over medium heat. Add chicken and cook for 5 minutes, until brown.
4. Turn chicken over and cook for another 5 minutes (doesn’t need to be completely cooked).
5. Remove chicken and set aside.
6. Add onion, thyme, vinegar, honey, mustard, and chicken stock to pan over medium heat.
7. Cook for 3-4 minutes, or until liquid starts to reduce and thicken.
8. Add chicken back to pan**, spooning liquid over the top. Bake for 10-15 minutes or until chicken is done.
9. Plate chicken, spooning onion-stock mixture over the top to serve.
Can store up to 3 days.
