1. Spread 1 tablespoon of honey mustard on each piece of chicken. Dredge chicken in
2. Heat olive oil in large pan and saute chicken on both sides, about 5 minutes per side.
3. Add balsamic vinegar, chopped onions, and chopped anchovies and reduce to half.
4. Add chicken broth and cook for 5 more minutes on low heat. Season to taste with sea
salt and pepper.
5. Serve, using mixture as sauce topping.