This baked boneless, skinless chicken breast is both tender and flavorsome, thanks to a sweet-salty marinade starring honey and a double whammy of mustards (Dijon and dry).
. The routine hasn't changed: I wake up, walk over to the kitchenette, and put on the kettle for coffee. Sometimes I read the paper or check email. If I'm in the middle of a novel I really like, then I'll sit on the stool at my kitchen island and skim through a chapter, drinking my coffee. I don't have a dining table. This cold, stainless steel kitchen island is my workspace, where I roll out pie crusts and cut onions and write.
Add the thyme to a small plate with Dijon mustard, honey, and a few more delicious items from the pantry . Whisk these delicious items together with, a tiny one for sauces you bought in Paris nine years ago because you thought it was cute . In another bowl, make a vinaigrette. Grate in a clove of garlic. Look in your fridge for that shriveled-up lemon but don't find it . Rely on your pantry again: red wine vinegar, olive oil, red pepper flakes. Use the pixie whisk. Tear the toast into bite-size pieces and add to the bowl with the vinaigrette.
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