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French Country Chicken With Herbs & Honey
recipe adapted from Cook's Country, June/July 2009
INGREDIENTS:
- 4 boneless skinless chicken breasts
- 1 TBS vegetable oil
- 1 (9-oz) box frozen artichoke hearts, thawed
- 1/2 cup low-sodium chicken stock
- 2 TBS honey
- 2 tsp herbes de Provence
- 4 TBS butter, cut into 4 pieces
- 2 tsp white wine vinegar*
- salt & pepper
- Pat dry with paper towels:
- 4 boneless skinless chicken breasts
- Season both sides of chicken with:
- salt & pepper
- Heat a large non-stick pan over medium-high heat and add:
- 1 TBS vegetable oil
- Add chicken breast to hot oil and cook until browned, about 5 minutes.
- Turn chicken breasts over and brown the other side.
- Reduce heat to medium, cover, and cook until done, about 15 minutes.
- Transfer chicken to platter and tent with foil.
- Pour off all but 1 TBS fat from pan.
- Add to the pan:
- 1 (9-oz) box frozen artichoke hearts, thawed
- Cook until artichokes are lightly browned, about 3 minutes.
- Transfer to platter with chicken.
- Add to the pan. and reduce heat to simmer:
- 1/2 cup low-sodium chicken stock
- 2 TBS honey
- 2 tsp herbes de Provence
- any accumulated chicken juices in the reserved platter
- Scrape up any browned bits and simmer until liquid is reduced to 1/4 cup, about 3 minutes.
- Turn off heat and whisk in:
- 4 TBS butter, cut into 4 pieces
- 2 tsp white wine vinegar*
- Pour sauce over chicken and artichokes and serve.
Prep Time: 5 min
Cook Time: 30 min
Difficulty: Easy
Servings: 4
Serving Size: 1 chicken breast
Serving Suggestions: Serve with roasted vegetables, Basmati rice, hearty bread or steamed vegetables. Read about this recipe in the Family Spice Blog!