Preparation
Cook time :
20 min
|
Preparation time :
10 min
Pan Chicken with Honey, Raspberries & Wehani Rice
1
Cook wehani rice, in unsalted water, according to package directions.
2
Combine flour with salt, pepper, thyme and oregano in a bag. Shake skinless chicken breasts in seasoned flour to coat all sides.
3
Heat oil over medium-high heat in a non-stick pan. Add chicken and brown. Continue cooking until juices run clear when pierced with a knife and the internal temperature of each chicken breast reaches 165°F (74°C).
4
Combine red wine vinegar, honey and white wine and pour over chicken in pan. Sprinkle with 2 cups (500 mL) of raspberries. Cover and cook for 90 seconds. Don't overcook as the berries dissolve.
5
Serve over cooked wehani rice. Pour sauce over top and garnish with ¼ cup (60 mL) of whole raspberries.
Notes: Wehani rice is an aromatic rice related to basmati rice. Uncooked it has a light clay colour. You can substitute brown basmati rice if you can’t find wehani rice.
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