Ingredients
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3 boneless skinless chicken breasts
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1/4 cup flour
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3 tablespoons olive oil
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3 cloves garlic
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3 bay leaves
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6 allspice berries
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4 tablespoons honey
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4 tablespoons balsamic vinegar
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1/3 cup dry white wine
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1/2 cup orange juice
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4 tablespoons lemon juice
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salt and pepper (about a tsp. each)
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1/4 teaspoon cayenne pepper
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3 tablespoons toasted pignolis (pine nuts)
Instructions
- In a large plastic bag, combine flour and chicken breasts, toss to coat.
- In a large skillet, saute floured chicken breasts in olive oil with the whole garlic, bay leaves and allspice berries until chicken is browned.
- Remove chicken to a plate.
- To the skillet, add honey, vinegar and wine; cook to reduce slightly, about 10 minutes on medium-high heat.
- Return chicken to skillet, add orange and lemon juices, salt and pepper, and cook about another 20 minutes or until chicken is done and sauce is reduced slightly.
- Remove garlic, bay leaves and allspice berries from sauce.
- Add pignoli and heat through, another 5 minutes or so.
- Delicious with angel hair pasta or a nice risotto.