Ingredients (Serves 4)

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Salt and black pepper to taste
• 2 tbsp truffle honey (or honey mixed with a few drops of truffle oil)
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• Fresh parsley for garnish

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Instructions

1. Prepare chicken:
   • Season the chicken breasts with salt and pepper on both sides.
   • Heat olive oil in a large skillet over medium-high heat.
   • Sear chicken breasts for 4–5 minutes on each side until golden brown.
2. Make glaze:
   • In a small bowl, mix truffle honey, Dijon mustard, minced garlic, and thyme.
3. Glaze chicken:
   • Reduce heat to medium. Pour the glaze over the chicken in the skillet.
   • Cook for an additional 2–3 minutes, spooning the glaze over the chicken occasionally, until fully cooked (internal temperature 75°C / 165°F).
4. Serve:
   • Transfer chicken to a plate and drizzle remaining glaze from the pan over the top.
   • Garnish with fresh parsley and serve with a side of mashed potatoes or vegetables.