Pan-Roasted Chicken With Honey-Thyme-Cider Vinegar Drizzle

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2 tablespoons unsalted butter

1/4 cup finely diced shallot

1 teaspoon minced fresh thyme

3/4 cup apple cider vinegar

1 cup low-sodium chicken broth

1/3 cup honey

2 teaspoons spicy brown mustard


4 airline chicken breasts, with skin (See Note)

Kosher salt, to taste

Freshly ground black pepper, to taste

2 tablespoons olive oil

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