To prepare the chicken

Cup of Yum
1. Place each chicken breast on a cutting board and pat them dry with kitchen paper. Using a sharp knife, slice them horizontally into cutlets, keeping the knife parallel to the board and cutting through the breast from the side (refer to the pictures in the post for guidance).2 chicken breasts
2. Repeat this process with the second chicken breast.
3. Cover the cutlets with parchment paper or plastic wrap, and gently flatten the thicker end using a meat mallet or the base of a heavy skillet.

To prepare the sauce

1. Add the balsamic vinegar, brown sugar, mustard, and chicken broth to a jug.¼ cup balsamic vinegar2 tbsp brown sugar1 tbsp mustard2 tbsp chicken broth
2. Pour a small amount of olive oil into your quarter cup measure; swirl the oil around the cup, and then pour any excess oil into the jug.¼ tsp olive oil¼ cup honey
3. Without wiping it out, measure your honey using the same quarter cup measure and pour it into the jug. (see note 3)
4. Stir to combine.

To cook the dish

1. Place a large skillet over medium-high heat and add the olive oil.1 tbsp olive oil
2. Season the chicken cutlets with salt and pepper and add them to the skillet.½ tsp salt½ tsp pepper
3. Cook for 2 minutes on each side.
4. Add the sauce mixture to the pan and bring to a simmer. Cook the chicken for a further 2-3 minutes, spooning over the sauce.
5. Serve sprinkled with fresh rosemary.1 tbsp fresh rosemary