How to make
The washed and dried chicken fillet is rubbed with black pepper and then it is poured the milk - enough to cover it. Put the rosemary sprigs between the meat or just on top, wrap it with cling film and leave it in the refrigerator overnight.
The next day, before preparing the dish, which is so quick and easy to prepare, take out the bowl of meat and leave it at room temperature for 30 minutes.
During this time, mix the honey and mustard well. You can use Dijon or retro - whatever you like, it turns out great with both.
For more sauce you can increase the quantities - if you want the sweet taste to prevail, add honey and mustard.
Remove the chicken and rosemary from the milk and dry it. Cut the fillet into not very thick pieces, season it with salt, shred the leaves of the spice and discard the stem.
Heat the teaspoons of olive oil over high heat and cook the pieces of meat, until they're lightly browned. Add the butter and cook for another minute, then add the mixture of honey and mustard and rosemary.
Reduce the heat immediately and while stirring, cook for another 2-3 minutes.
Set it aside from the heat for another 2-3 minutes under a lid, in order to absorb the flavors well and serve it.
Enjoy your meal!
