CHICKEN AGRODOLCE - BRAISED SWEET & SOUR ITALIAN CHICKEN AND MUSHROOMS

INGREDIENTS: Serves 4

•  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.  Sautè 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