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INGREDIENTS:
•4 large chicken breasts, boned & skinned
•1/2 cup all purpose flour
•1 1/2 tablespoons olive oil
•3 cloves garlic [whole]
•4 bay leaves
•1 tsp. fresh ginger root, chopped
•2 tablespoons honey
•1/4 cup balsamic vinegar
•1/3 cup dry white wine
•1/2 cup orange juice
•1/4 cup lemon juice
•1 tsp. salt
•1 tsp. black pepper
•1/2 tsp. cayenne pepper
•2 tablespoons pinion nuts, roasted
PREPARATION:
•Flour chicken breasts; set aside. In a 12-inch nonstick chicken fryer, heat olive oil over a medium-high heat. Saute breasts with garlic, bay leaves, and ginger until chicken is golden brown. Being careful not to burn the garlic.
• Add honey, vinegar, and wine to pan; reduce mixture by half. Add juices, salt, and pepper and reduce again by two-thirds. Strain the reduction.
•Pour the strained reduction over the chicken, add the roasted pinion nuts and simmer over a medium heat for 20 minutes..

Per serving: 644 Calories; 34g Fat (49% calories from fat); 62g Protein; 19g Carbohydrate; 185mg Cholesterol; 219mg Sodium

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