HONEY ROASTED CHICKEN
Whisk first 6 ingredients in a small bowl. Place chicken between two pieces of plastic wrap. Pound with a rolling pin or meat mallet until flattened to an even thickness, about ½ inch. Season chicken with salt and pepper.
Heat oil in a large nonstick skillet over medium-heat. Add chicken and cook until the underside is well browned, about 5 minutes. Turn the chicken over and cook for 2 minutes more. Add the honey-mustard mixture to the skillet (this will bubble up and begin to boil quickly). Partially cover the pan; cook until the chicken is no longer pink in the center and the juices run clear, 2 to 4 minutes. Transfer the chicken to a plate and top with the pan sauce and serve. Yield: 4 servings