Chilean Chicken

Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt on both sides, then place them in the hot skillet.

Sear the chicken for 4-5 minutes on each side until the exterior is golden brown, then transfer to a plate.

In the same skillet, add the chopped onion and green pepper, sautéing over medium heat for 3-4 minutes until softened and fragrant.

Add the minced garlic to the vegetables and cook for 1 minute, stirring constantly to avoid burning.

Stir in the dry mustard and cook for 30 seconds to release its flavor, then add the tomato paste and mix well into the vegetable base.

Pour in the Worcestershire sauce, honey, and chicken broth, stirring to combine evenly and dissolve any browned bits from the pan.

Add the basil, rosemary, oregano, and Tabasco sauce, mixing thoroughly to distribute the herbs and spices throughout the sauce.

Return the seared chicken breasts to the skillet, nestling them into the sauce so they are partially submerged.

Reduce heat to medium-low and simmer the chicken uncovered for 18-22 minutes, turning the breasts halfway through, until the chicken is cooked through (internal temperature of 165°F) and the sauce has thickened slightly.

Remove from heat and let the dish rest for 2-3 minutes. Taste the sauce and adjust seasoning with additional salt if needed.

Transfer the chicken breasts to serving plates and spoon the thickened sauce generously over the top. Serve warm with rice or crusty bread to capture the flavorful sauce.