An amazingly flavored and unique reduction sauce recipe.
- Serves: 4 persons
- 4large skinless, boneless chicken breast halves
- ½cup all-purpose flour
- 1½ tablespoons olive oil
- 3cloves garlic, peeled
- 1teaspoon chopped fresh ginger
- 4bay leaves
- ⅓cup dry white wine
- ¼cup balsamic vinegar
- 2tablespoons honey
- ½cup orange juice
- ¼cup lemon juice
- 1teaspoon salt
- 1teaspoon ground black pepper
- ½teaspoon cayenne pepper
- 2tablespoons toasted pine nuts
Step 1Coat chicken with flour.
Step 2Heat olive oil in a skillet over medium-high heat; cook chicken with garlic, ginger, and bay leaves until chicken is browned, about 5 minutes per side.
Step 3Mix wine, vinegar, and honey together in a saucepan over medium heat; cook and stir until sauce is reduced by half, about 5 minutes. Add orange juice, lemon juice, salt, black pepper, and cayenne pepper and continue cooking until sauce is reduced by 2/3, about 10 minutes. Strain reduction sauce.
Step 4Pour strained reduction sauce over chicken; add pine nuts and simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).