Ingredients
- 3 tablespoons honey (divided)
- 2 teaspoons olive oil (divided)
- 2 tablespoons balsamic vinegar
- 16 ounces boneless skinless chicken breast halves (4 halves)
- 3/4 cup low-sodium chicken broth
- 1/2 cup raisins (golden)
- 1/4 cup white wine
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 garlic cloves, minced
- 1/4 cup sliced almonds (toasted)
- 2 green onions (julienne-cut, optional)
How to Make
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Step 1: Combine 2 tablespoons honey, 1 teaspoon oil, and vinegar in a medium bowl; stir well.
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Step 2: Add chicken, stirring to coat.
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Step 3: Cover and marinate in refrigerator 15 minutes, stirring occasionally.
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Step 4: Combine remaining 1 tablespoon honey, chicken broth, and next 4 ingredients in a small bowl, stir well, and set aside.
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Step 5: Remove chicken from bowl, and discard marinade.
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Step 6: Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.
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Step 7: Add garlic; saute' 30 seconds.
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Step 8: Reduce heat to medium; add chicken, and cook 2 minutes on each side.
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Step 9: Add chicken broth mixture; cover and cook 6 minutes or until chicken is done.
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Step 10: Place chicken breasts on individual plates; set aside, and keep warm.
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Step 11: Bring broth mixture to a boil; stir in 1/4 cup almonds, and cook 4 minutes.
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Step 12: Spoon sauce evenly over each chicken breast.
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Step 13: Garnish with green onions if desired.
We hope you enjoy this recipe!
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