Jalapeno Honey Dijon Mustard Chicken

Pat chicken dry with a paper towel, salt and pepper both sides. I use Himalayan pink salt and cracked rainbow peppercorns.

I like to use a cast iron skillet for this recipe. Cast iron distributes heat and a well-used one makes the flavor amazing! Heat the skillet on medium high heat, add a tablespoon of olive oil. Add chicken when the skillet is hot. Brown the chicken on both sides, then turn the heat down cooking chicken until the internal temperature reaches 165 degrees. Set cooked chicken aside. No need to wipe pan.

Add finely diced jalapenos to the skillet, sautéing until softened.

Add white wine to the pan, cooking for a few minutes.

This is the mustard I like to use for this recipe, regular Dijon mustard also works well.

Remove from heat, whisk in mustard, honey and butter.

Whisk until sauce is smooth, creamy and completely combined.

Slice chicken and drizzle a generous amount of Jalapeno Honey Dijon Mustard sauce over it. Enjoy!