Sauteed Chicken Breast With Clover Honey And Chili
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
46
Sourness
36
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1
Salt1 tsp
Cumin (dried)2 tbsps
Olive Oil3 tbsps
Shallot (finely chopped)3 tbsps
Sherry Vinegar1 cup
Chicken Stock1 cup
Sour Cream4 tbsps
Cilantro Leaves (chopped)Directions:
1
Season the strips of chicken breast with salt, pepper and the ground cumin
2
Heat a skillet with the olive oil until hot but not smoking
3
Add the chicken to the pan, spreading the chicken out to evenly cook the strips
4
Cook the chicken until golden brown, add the chopped shallots and continue to cook, giving the pan a good stiff flip every now and then
5
Add the honey and vinegar to the pan, removing chicken to plate while sauce is completed
6
Be careful of the volatile combination of hot honey and vinegar
7
Quickly stir in the chili paste and the stock, bring to the boil and reduce the sauce quickly by 1/4
8
Add the sour cream and heat until just below the boil, stir in the cilantro leaves, plate and garnish with the toasted pecans