Ingredients
2 whole chicken breasts, halved, skinned and boned
1/4 cup flour
1/4 teaspoon salt
1 tablespoon butter
1 tablespoon olive oil
1/2 cup cranberry juice
1/3 cup red wine
3 tablespoons GOLDEN BLOSSOM HONEY
1 teaspoon dried tarragon
1/4 cup dried cranberries or cherries
2 tablespoons balsamic vinegar
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Mix together flour and salt. Dip chicken pieces in flour to coat. Heat butter and oil in a large skillet. Add chicken and saute, turning, until both sides are browned and chicken is no longer pink inside. Remove to a plate and keep warm.
Add remaining ingredients to the pan and simmer covered about 5 minutes. Drizzle sauce over chicken and serve.
Serves: 4
Add remaining ingredients to the pan and simmer covered about 5 minutes. Drizzle sauce over chicken and serve.
Serves: 4
