Ingredients
Sauce:
1/2 cup chicken broth
1/2 cup balsamic vinegar
3 tablespoons GOLDEN BLOSSOM HONEY
Chicken:
1 tablespoon olive oil
1 tablespoon butter
1/8 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 whole chicken breasts, halved, skinned and boned
3 tablespoons shallots, chopped
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
In a small bowl whisk together sauce ingredients. Set aside.
Heat olive oil and butter in a large non-stick skillet. Mix together flour, salt and pepper. Dip chicken breasts in flour mixture. Add chicken and shallots to hot skillet and cook until chicken is nicely browned and no longer pink inside. Remove from pan and set aside. Keep warm.
Add sauce to same skillet and bring to a boil. Cook 10 minutes. To serve spoon sauce over chicken.
Serves: 4
Heat olive oil and butter in a large non-stick skillet. Mix together flour, salt and pepper. Dip chicken breasts in flour mixture. Add chicken and shallots to hot skillet and cook until chicken is nicely browned and no longer pink inside. Remove from pan and set aside. Keep warm.
Add sauce to same skillet and bring to a boil. Cook 10 minutes. To serve spoon sauce over chicken.
Serves: 4
