Ingredients
1 tablespoon olive oil
1 tablespoon butter
2 whole chicken breasts, skinned, boned and halved
1/2 cup shallots, chopped
1/4 cup brandy
1 cup chicken broth
1/2 cup whipping cream
2 tablespoons GOLDEN BLOSSOM HONEY
3 teaspoons grainy mustard
1 tablespoon fresh tarragon, chopped
salt and pepper, to taste
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
Heat oil and butter in a large skillet. Add chicken and sauté about 8 minutes until browned on both sides. Transfer to a plate, keep warm.
Add shallots to same skillet and sauté until tender. Stir in brandy and cook 2 minutes. Add broth. Bring to a simmer. Add chicken breasts, cover and reduce heat to low. Simmer 10 minutes or until chicken is no longer pink inside. Transfer chicken to a platter. Cover with foil to keep warm.
Add cream, honey, mustard and tarragon to broth. Bring to a simmer, stirring until sauce thickens, about 3 minutes. Add salt and pepper to taste. Serve sauce over chicken.
Serves: 4
Add shallots to same skillet and sauté until tender. Stir in brandy and cook 2 minutes. Add broth. Bring to a simmer. Add chicken breasts, cover and reduce heat to low. Simmer 10 minutes or until chicken is no longer pink inside. Transfer chicken to a platter. Cover with foil to keep warm.
Add cream, honey, mustard and tarragon to broth. Bring to a simmer, stirring until sauce thickens, about 3 minutes. Add salt and pepper to taste. Serve sauce over chicken.
Serves: 4
