HONEY-GLAZED CHICKEN
BREASTS
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Dust
lightly
with
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4
boneless, skinless chicken breasts
all-purpose
flour
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In a
large heavy skillet, over med-high
heat:
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1 tbsp
oil
1 tbsp
butter
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Sauté
chicken for about 5 minutes or until lightly browned on both sides.
Transfer
chicken to baking dish; bake for 10 to 15 minutes until done.
Meanwhile,
wipe excess fat from skillet
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Add:
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2 tbsp
liquid honey
1 tbsp
grated lemon rind
1 tbsp
chopped fresh oregano
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Cook over
medium heat until bubbly.
Add
chicken, turn to coat.
Season
with white pepper to taste.
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FoodNote:
Serve
with pasta or new potatoes (skins on), grilled Spanish and red onions, and a
simple salad of mixed greens, fresh herbs and light vinaigrette.
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