Sauteed Chicken Breast With Clover Honey And Chili

Recipe Ingredients

1 lb	454g / 16oz	Boneless skinless chicken breast - sliced thin strips
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Dried cumin
2 tablespoons	30ml	Olive oil
3 tablespoons	45ml	Finely-chopped shallots
1/2 cup	118ml	Clover honey - slightly warmed
3 tablespoons	45ml	Sherry vinegar
3 tablespoons	45ml	Medium hot chili paste, Ancho chilies
1 cup	237ml	Chicken stock
1/4 cup	59ml	Sour cream
4 tablespoons	60ml	Chopped cilantro leaves
1/2 cup	73g / 2.6oz	Pecans - roughly chopped, and toasted

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A13 broadcast 03-08-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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