Thursday, June 24, 2010
3-4 boneless/skinless chicken breasts, this can be used with any favorite chicken portion.
salt and pepper to taste, to season chicken
3 tablespoons of fresh thyme
2 tablespoons of olive oil
2-3 garlic cloves, minced
3 bay leaves
1 tablespoon of red wine vinegar
3tablespoons of soy sauce
4 tablespoons of honey
1/4 cup of water
2 tablespoons of fresh lemon juice
1 lemon, sliced into rounds
Season the chicken with salt and pepper and heat the olive oil in a large sauté pan. Brown the chicken pieces over medium high heat with the garlic and thyme for 2–3 minutes on each side until golden brown. Remove chicken from pan and set aside. Add the red wine vinegar, soy sauce, honey, bay leaves and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix. Return the chicken to the pan and add lemon slices and water. Let the liquid bubble and reduce down until syrupy, which will take about 15 minutes or so. By now the chicken should be cooked through. Place chicken on serving platter and drizzle sauce on top. I served this along with my corn salad and shaved potatoes.