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 Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
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
