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    Chicken Breast Saute with Honey & Chili


    Source of Recipe


    Michael's Place

    List of Ingredients




    1 pound boneless skinless chicken breast halves -- sliced into thin strips
    1 teaspoon dried cumin
    2 tablespoons olive oil
    3 tablespoons fine chopped shallots
    1/2 cup clover honey, slightly warmed
    3 tablespoons sherry vinegar
    3 tablespoons med hot chili paste, ancho chilies
    1 cup chicken stock
    1/4 cup sour cream
    4 tablespoons chopped cilantro
    1/2 cup pecans, rough chop and toast

    Recipe



    Season the strips of chicken breast with salt, pepper and the ground cumin. Heat a skillet with the olive oil until hot but not smoking. Add the chicken to the pan, spreading the chicken out to evenly cook the strips. 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.

    Add the honey and vinegar to the pan, removing chicken to plate while sauce is completed. Be careful of the volatile combination of hot honey and vinegar. Quickly stir in the chili paste and the stock, bring to the boil and reduce the sauce quickly by 1/4. Add the sour cream and heat until just below the boil, stir in the cilantro leaves, plate and garnish with the toasted pecans. Yield: 4 servings

 

 

 

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