This is a light, delicate dish, similar to Chicken Piccata but with the addition of honey and wine to the lemon sauce. Because it bakes in the final 20 minutes, it’s a great dish to make while you sit down and have a glass of Sauvignon Blanc with your guests.
4 chicken breast fillets, pounded 1/2 inch thick
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
1/8 tsp sweet Hungarian paprika
4 TBS butter
1 TBS canola oil
1/2 cup Sauvignon Blanc
3 TBS fresh lemon juice
2 TBS honey
Cooked jasmine rice
Fresh cilantro, minced
Preheat oven to 325°
In a shallow bowl, mix the flour, salt, pepper and paprika. Dredge each side of the chicken breasts with flour mixture.
In a large skillet, heat the butter and oil over medium high heat. Add the chicken pieces a few at a time and sauté for 3 minutes per side.
Place chicken in a baking dish and bake, uncovered, for 15 minutes in 325° oven.
Pour off all but 2 TBS of fat in skillet. Over high heat, add the Sauvignon Blanc, scraping up the browned bits from the bottom. Add the lemon juice and honey. Simmer for 2 minutes. Pour sauce over chicken fillets and bake 5 more minutes. Serve with cooked jasmine rice, topped with cilantro.