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1
Broiled Chicken:
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Preheat the broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan about 6 inches from the heat for about 10 minutes to get it very hot.
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While the pan is heating, rinse and pat the chicken dry and season with 2TBS lemon juice, salt and pepper.
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4
Leaving the skin on, place the breast (skin side up) on the hot pan.
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5
It is not necessary to turn the breast because it is cooking on both sides at once.
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Depending on the size, it should be cooked in about 7 minutes.
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7
Begin preparing the sauce.
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The breast is done when it is moist, yet its liquid runs clear when pierced.
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The inside temperature needs to reach 165 degrees farenheit or 74 degrees celcius.
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Remove the skin before serving; it is left on to keep it moist while broiling.
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11
Honey-Mustard Sauce:
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For honey-mustard sauce, combine broth, 1TBS lemon juice, honey, and mustard in a small saucepan.
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Whisk together and bring to a boil on high heat.
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Once it comes to a boil, simmer for about 20 minutes.
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15
You want it to be reduced to a little less than half the volume you start with.
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This will thicken and intensify the flavor.
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Add apricots and cook on high for another 5 minutes.
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When sauce is done add chopped walnuts, parsley, salt and pepper.
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19
Serve over cooked spinach or other cooked greens.
