Recipe - Sauteed Chicken Breast With Clover Honey And Chili

1 pound Chicken breast, all skin and
bones removed, cut or sliced up into
thin strips
Salt and freshly ground
black pepper, to taste
1 teaspoon Dried cumin
2 tablespoon Olive oil
3 tablespoon Finely chopped shallots
One half cup Clover honey, slightly
warmed
3 tablespoon Sherry vinegar
3 tablespoon Medium hot chili paste,
Ancho chilies
1 cup Chicken stock
One fourth cup Sour cream
4 tablespoon Chopped cilantro leaves
One half cup Pecans, toasted and chopped

Season the strips of chicken breast with salt, pepper and the ground cumin.
Heat a skillet with the olive oil until hot but not smoking. Add the
chicken to the pan, spreading the chicken out to evenl y cook the strips.
Cook the chicken until golden brown, add the chopped shallots and continue
to cook, giving the pan a good stiff flip every now and then. Add the honey
and vinegar to the pan, remov ing chicken to plate while sauce is
completed. Be careful of the volatile combination of hot honey and vinegar.
Quickly stir in the chili paste and the stock, bring to the boil and reduce
the sauce q uickly by 1/4. Add the sour cream and heat until just below the
boil, stir in the cilantro leaves, plate and garnish with the toasted
pecans.

Recipe by: Michael Lomonaco

Posted to MCRecipe Digest V1 #505 by "Master Harper Gaellon"
gaellon@inch.com on Mar 8, 1997.