RECIPES

Pan Chicken with Honey, Raspberries & Wehani Rice

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.

Prep Time

PT10M

Cook Time

PT20M

Serves

4

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. 1 Cook wehani rice, in unsalted water, according to package directions.
    2. 2 Combine flour with salt, pepper, thyme and oregano in a bag. Shake skinless chicken breasts in seasoned flour to coat all sides.
    3. 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. 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. 5 Serve over cooked wehani rice. Pour sauce over top and garnish with ¼ cup (60 mL) of whole raspberries.
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