Sauteed Chicken Breast With Clover Honey And Chili

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast, sliced thin strips
• salt, to taste
• fresh ground black pepper, to taste
• 1 teaspoon ground cumin
• 2 tablespoons olive oil
• 3 tablespoons finely-chopped shallots
• 1/2 cup clover honey, slightly warmed
• 3 tablespoons sherry wine vinegar
• 3 tablespoons medium hot chili paste, ancho chilies
• 1 cup chicken stock
• 1/4 cup sour cream
• 4 tablespoons chopped cilantro leaves
• 1/2 cup pecans, roughly chopped, and toasted

Recipe

• 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.