Sautéed Chicken Breasts with Tomatoes and Honey
Ronnie's Notes
The gently sweet sauce in this dish, with its tomatoes, honey, and cinnamon, combines flavors familiar in the Middle East. The dish is mild and pleasing and goes nicely with steamed couscous, rice, or polenta.
Instructions
Preheat the oven to 200°F.
Heat 2 tablespoons vegetable oil in a sauté pan over medium heat and cook the chicken for 2– per side, depending on thickness, or until they are cooked through.
Place the chicken breasts on a dish and keep them warm in the oven.
Wipe the pan clean.
Add the remaining 2 tablespoons vegetable oil to the pan and cook the onion and carrot for or until the vegetables have softened but are still crunchy.
Add the garlic, tomatoes, lemon juice, honey, cinnamon, and coriander.
Cook for about 3–.
Season to taste with pepper.
Spoon the sauce onto plates, place chicken on top and serve.
Makes 4 servings.