French Country Chicken

We've combined sautéed chicken and fresh garden vegetables in a delicious red wine sauce. Serve it over rice and savor the sauce.


3 tablespoons tomato paste


1/4 teaspoon salt

1/4 teaspoon pepper

1 cup chicken broth

1 clove garlic, minced

1 tablespoon olive oil

1 tablespoon butter

2 whole chicken breasts, halved, skinned and boned

1 cup carrots, diced

1 cup red onion, diced

1 cup zucchini, cut into 1/2-inch chunks

1 cup yellow squash, cut into 1/2-inch chunks

1/4 cup dry red wine

1 tablespoon balsamic vinegar

2 cups cooked long-grain or basmati rice

2 tablespoons fresh parsley, chopped

Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


In a medium bowl, whisk together the first 6 ingredients. Set aside.
Heat the olive oil and butter in a large skillet over a medium high heat. Add chicken and sauté about 6 minutes per side, until chicken is browned. Remove from pan. Keep warm.
Add the carrots, onion, zucchini, yellow squash, wine and vinegar to pan. Sauté about 5 minutes. Return cooked chicken to pan and add reserved broth mixture. Bring to a boil, reduce heat, cover and simmer for 15 minutes.
Serve over rice and sprinkle with fresh parsley.
Serves: 4