Rosemary Chicken

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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 Teaspoon Kosher Salt, Plus More For Serving
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  Shallot
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  Garlic
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  Rosemary, Fresh(15g)
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  Low Sodium Chicken Broth(240g)
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  Mustard, Dijon(5g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Orange Zest(5g)
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  Lemon Juice, Fresh(5g)
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  ¼ teaspoon freshly cracked black pepper
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  Butter(60g)
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  Cooked Rice Or Couscous, For Serving

Instructions

1. 1Heat the olive oil in a large skillet over medium-high heat until glistening. Season the chicken breast all over with salt, then add to the skillet and cook 3–4 minutes per side until golden brown. Continue cooking, turning occasionally, until the internal temperature reaches 165°F on an instant-read thermometer, 5–6 minutes more. Transfer the chicken to a plate.
2. 2Reduce heat to medium, add the remaining olive oil to the skillet, then add the shallot. Cook, stirring occasionally, 2–3 minutes until lightly browned.
3. 3Stir in the garlic and fresh rosemary, cook over medium heat 1 minute until fragrant.
4. 4Pour in the chicken broth and stir in the Dijon mustard. Increase heat to high and bring to a simmer, then reduce heat to medium-low and cook 2–3 minutes until reduced by half.
5. 5Remove from heat, stir in the orange zest, lemon juice, and salted butter until the butter melts completely. Taste and adjust seasoning with salt and additional lemon juice as needed.
6. 6Return the chicken breast to the skillet and turn to coat evenly with the sauce.
7. 7Divide the chicken and sauce evenly into 4 airtight containers while hot. Serve over rice or couscous when ready to eat.