Shelly's Recipe

CHICKEN AGRODOLCE

Category: Chicken

4 large chicken breasts, boned & skinned
1/2 cup flour
1 1/2 tbsp olive oil
3 cloves garlic [whole]
4 bay leaves
1 tsp. fresh ginger root, chopped
2 tbsp honey
1/4 cup balsamic vinegar
1/3 cup dry white wine
1/2 cup orange juice
1/4 cup lemon juice
1 tsp. salt
1 tsp. black pepper
1/2 tsp. cayenne pepper
2 tbsp pinion nuts, roasted

Flour chicken breasts; set aside. In a 12-inch nonstick chicken fryer, heat olive oil over a medium-high heat. Saute breasts with garlic, bay leaves, and ginger until chicken is golden brown. Being careful not to burn the garlic.

Add honey, vinegar, and wine to pan; reduce mixture by half. Add juices, salt, and pepper and reduce again by two-thirds. Strain the reduction.

Pour the strained reduction over the chicken, add the roasted pinion nuts and simmer over a medium heat for 20 minutes.