Ingredients
3 boneless skinless chicken breasts
1/4 cup flour
3 tablespoons olive oil
3 cloves garlic
3 bay leaves
6 allspice berries
4 tablespoons honey
4 tablespoons balsamic vinegar
1/3 cup dry white wine
1/2 cup orange juice
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In a large plastic bag, combine flour and chicken breasts, toss to coat. In a large skillet, saute floured chicken breasts in olive oil with the whole garlic, bay leaves and allspice berries until chicken is browned. Remove chicken to a plate. To the skillet, add honey, vinegar and wine; cook to reduce slightly, about 10 minutes on medium-high heat. Return chicken to skillet, add orange and lemon juices, salt and pepper, and cook about another 20 minutes or until chicken is done and sauce is reduced slightly. Remove garlic, bay leaves and allspice berries from sauce. Add pignoli and heat through, another 5 minutes or so. Delicious with angel hair pasta or a nice risotto.
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Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Mexican tamarind candy — sweet, sour, spicy, salty snack tradition
Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Classic blend — oregano, basil, thyme, rosemary, marjoram