• 4 (8 oz. ea.)  Chicken breasts, boneless & skinless
• 4 tbsp. Honey Dijon Mustard
• 2 tbsp Pure Olive Oil 
• 0.5 cup  Roland Balsamic Vinegar 
• 0.33 cup  Yellow onion, chopped
• 2 tbsp Anchovies, chopped 
• 0.5 cup  Chicken stock
•  Fine Sea Salt 
•  Black pepper, ground 

1. Spread 1 tablespoon of honey mustard on each piece of chicken. Dredge chicken in
bread crumbs.
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.