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