Ingredients
3 tablespoons tomato paste
2 tablespoons GOLDEN BLOSSOM HONEY
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 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 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