I recently bought a new kitchen table and hutch /buffet thing. This meant I had to do something with the two small bookshelves filled with cookbooks that used to live in my kitchen eating area. For now, I’ve moved them into the family room, adjacent to the kitchen. I’m not sure they’ll stay there, but we shall see. But since I moved all my cookbooks I rediscovered some old ones I’ve sort of forgotten about. It’s almost like buying new cookbooks! I tend to get into ruts, as I’m sure most cooks do. I have my favorites, of course. But luckily I got over my “never write in books” rule years ago. So as I’m looking through my old cookbooks, I’m rediscovering old favorites, including this chicken recipe.
Chicken with Garlic, Honey and Lemon
- 1 clove garlic, minced
- 1 cup white wine or chicken broth
- 1 Tbs Worcestershire sauce
- 1/4 cup oil - divided
- 2 Tbs lemon juice
- 4 skinless, boneless chicken breasts
- 1/2 cup flour
- salt and pepper to taste
- 1/4 cup honey
- Combine the garlic, wine, Worcestershire sauce, 1 Tbs of the oil, and lemon juice and marinate the chicken for at least 15 minutes, preferably a bit longer and up to 1 day.
- Heat the remaining oil or a mixture of oil and butter in a large skillet. Mix together the flour, salt and pepper in a shallow pie pan or something similar. Take the chicken from the marinade (but save the marinade!) and dredge it in the flour mix. Saute the chicken in the oil/butter mix until browned on all sides, about 8-10 minutes.
- Mix the honey in with the marinade. Pour this over the chicken, cover, and simmer 20-25 minutes, until the chicken is done.