Recipe
Pan Chicken with Honey, Raspberries & Wehani Rice
Prep Time: 10 min
Cook Time: 20 min
Serves: 4
This delicious pan-roasted chicken dish is an easy way to brighten up a chilly fall night. The summery-sweet flavours of honey and raspberries pair wonderfully with thyme and oregano, creating an unique, flavourful pan sauce that can be easily adapted to other recipes as well.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
4
boneless, skinless chicken breast(s)
1 cup (250 mL)
wehani rice
1/4 cup (60 mL)
whole wheat flour
2 tbsp (30 mL)
whole wheat flour
1/2 tsp (2.5 mL)
salt
1/2 tsp (2.5 mL)
black pepper
1 tsp (5 mL)
thyme, dried
1 tsp (5 mL)
oregano, dried
2 tbsp (30 mL)
olive oil
3 tbsp (45 mL)
red wine vinegar
3 tbsp (45 mL)
honey
3 tbsp (45 mL)
dry white wine
2 1/4 cups (565 mL)
raspberries, frozen
Instructions
1
Cook wehani rice, in unsalted water, according to package directions.
2
Combine flour with salt, pepper, thyme and oregano in a bag. Shake skinless chicken breasts in seasoned flour to coat all sides.
3
Heat oil over medium-high heat in a non-stick pan. Add chicken and brown. Continue cooking until juices run clear when pierced with a knife and the internal temperature of each chicken breast reaches 165°F (74°C).
4
Combine red wine vinegar, honey and white wine and pour over chicken in pan. Sprinkle with 2 cups (500 mL) of raspberries. Cover and cook for 90 seconds. Don't overcook as the berries dissolve.
5
Serve over cooked wehani rice. Pour sauce over top and garnish with ¼ cup (60 mL) of whole raspberries.