Ingredients
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3 tablespoons honey, divided
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2 teaspoons olive oil, divided
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2 tablespoons balsamic vinegar
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4 (4 ounce) chicken breast halves, skinless boneless
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3/4 cup chicken broth, low sodium
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1/2 cup raisins, golden
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1/4 cup white wine
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 garlic cloves, minced
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2 green onions, julienne-cut
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4 whole unshelled almonds, halved
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1/4 cup sliced almonds, toasted
Instructions
- Combine 2 tablespoons honey, 1 teaspoon oil, and vinegar in a medium bowl; stir well.
- Add chicken, stirring to coat.
- Cover and marinate in refrigerator 15 minutes, stirring occasionally.
- Combine remaining 1 tablespoon honey, chicken broth, and next 4 ingredients in a small bowl, stir well, and set aside.
- Remove chicken from bowl, and discard marinade.
- Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.
- Add garlic; saute' 30 seconds.
- Reduce heat to medium; add chicken, and cook 2 minutes on each side.
- Add chicken broth mixture; cover and cook 6 minutes or until chicken is done.
- Place chicken breasts on individual plates; set aside, and keep warm.
- Bring broth mixture to a boil; stir in 1/4 cup almonds, and cook 4 minutes.
- Spoon sauce evenly over each chicken breast.
- Garnish with green onions and unshelled almonds, if desired.