Honey Rosemary Chicken

2 tablespoons extra virgin olive oil
salt and pepper
1 package of chicken breasts, cut into 1 inch pieces
1/2 sweet yellow onion, finely chopped
2 cloves garlic, finely chopped
2 sprigs rosemary, finely chopped
1/2 cup honey
1 rounded tablespoon Dijon mustard
juice of 1 lemon

1 T. cornstarch

Heat 1 tablespoon EVOO, a turn of the pan, in a large skillet over medium-high heat. Season chicken with salt and pepper. When oil smokes, add chicken to the pan and cook 5-6 minutes on each side. .

Reduce heat under pan to medium and add another tablespoon EVOO, a turn of the pan. Add shallots, garlic and rosemary to pan and cook 2-3 minutes. Add honey, stir in Dijon and lemon juice.  My sauce was really runny so I added 1 T. of cornstarch to thicken. Continue stirring until sauce is thickened and chicken is completely cooked through.  Serve with rice pilaf.