food travel & lifestyle
for
MAD MED
About the Recipe
This succulent recipe is delicate to the palate and a good source of proteins. Sometimes we like to indulge and share it with you.
Ingredients
2 Chicken Breasts
2 Tbsp Corn Starch
Sea Salt to Taste
1 Tbsp Unsalted Butter
2 Tbsp Extra Virgin Olive Oil
1 Garlic Clove
1/2 Cup Pinot Grigio
1 Tbsp Honey
1 Orange + Zest
Chives to Garnish (optional)
Toasted Almonds to Garnish (optional)
Preparation
Cut the chicken breasts into 1/2-inch cubes.
Dump the cornstarch into a food-grade plastic bag.
Add the diced chicken and shake till all the meat is covered.
Sift the excess cornstarch and set it aside.
Grate the orange peel (only the orange part) and set it aside.
Peel the garlic clove, cut it in half, remove the inner germ and set it aside.
Place the butter and the extra virgin olive oil into a pan.
Let the butter melt, and add the garlic.
Cook on a medium flame for one minute.
Add the chicken and the sea salt and cook for two minutes.
After two minutes, turn on the burner on a vivid flame.
Pour the wine sautée till the wine evaporates.
Turn down the flame to low heat.
Add 1/4 cup of water to the pan and cover with a lid.
Microwave the honey for ten or fifteen minutes.
Squeeze the orange and add it to the chicken.
Cook till the honey and the orange juice will create a glaze.
Before plating, remove the garlic.
Plate and garnish with the orange zest, some toasted almonds if you like, and some chives.
Enjoy!