Score the fat side on the breast in a diamond pattern.
Season both sides with salt and pepper.
Place fat-side down in a pan, without oil, over a medium heat. Cook for about 7 minutes until golden.
Turn over and cover, and cook over a high heat for 2-3 minutes.
Remove from the heat, let stand for 2-3 minutes, remove from the pan. Set aside.
Discard a little more than half of the rendered breast fat, add Port wine bittersweet and honey and let reduce a little.
Thinly slice the breast and top with the sauce. Garnish with mashed potatoes.
NOTE: Breast cooking time depends on how well-done you like it; the time given is to be cooked with a pink center.
** If you prefer your meat more cooked, increase the time by 4 minutes.
** Anyway, once thinly sliced, if you prefer it more cooked, cook in a hot griddle pan until done to your liking.
** tbsp = tablespoon
For celiacs: make sure all ingredients are gluten free.