French Country Chicken With Herbs and Honey

Whether you are planning a dinner party with friends or a weekday meal for the family, everyone will enjoy this French Country Chicken With Herbs and Honey.

French Country Chicken With Herbs & Honey by FamilySpice.com

What to do on a Friday night? You would think a blogger who writes about how easy it is to make home-cooked meals for your family would enjoy cooking all the time. But, alas, it is not so. It’s not easy cooking with my three little distractions around. And on Fridays, I want to kick back. But, I had that chicken breast in the refrigerator waiting to be cooked tonight or go bad. What to do with chicken breast AGAIN?

I had just received my new issue of Cook’s Country and I leafed through it quickly. I found the recipe for French Country Chicken with Herbs and Honey. I had most of the ingredients and I found it would be ready in 30 minutes. PERFECT. I quickly started my Basmati rice (it’s the only rice my husband likes to eat!) and came up with my version of Herbs de Provence (a combination of marjoram, thyme, basil, rosemary, sage). And since the recipe called for artichoke hearts, I knew my two younger children would gobble the dinner up.

The recipe was easy to make, very flavorful and eaten by all! It would have been perfect with a good crusty bread that would soak up the delicious juice. But, most of all, I was proud that our Friday night dinner didn’t consist of pizza!

French Country Chicken With Herbs & Honey

Herbes de Provence is a wonderful and aromatic herb combination that can be found in most markets around the world. Recipe adapted from Cook's Country, June/July 2009

Ingredients:

  • 4 chicken breast, boneless skinless
  • 1/4 tsp salt
  • 1/8 tsp black pepper, ground
  • 1 TBS vegetable oil
  • 9 oz artichoke hearts, frozen, thawed
  • 1/2 cup chicken broth
  • 2 TBS honey
  • 2 tsp herbes de Provence
  • 4 TBS butter, unsalted, cut into 4 pieces
  • 2 tsp white wine vinegar

Directions:

  1. Pat dry with paper towels:
    • 4 chicken breast, boneless skinless
  2. Season both sides of chicken with:
    • 1/4 tsp salt
    • 1/8 tsp black pepper, ground
  3. Heat a large non-stick pan over medium-high heat and add:
    • 1 TBS vegetable oil
  4. Add chicken breast to hot oil and cook until browned, about 5 minutes.
  5. Turn chicken breasts over and brown the other side.
  6. Reduce heat to medium, cover, and cook until done, about 15 minutes.
  7. Transfer chicken to platter and tent with foil.
  8. Pour off all but 1 TBS fat from pan.
  9. Add to the pan:
    • 9 oz artichoke hearts, frozen , thawed
  10. Cook until artichokes are lightly browned, about 3 minutes.
  11. Transfer to platter with chicken.
  12. Add to the pan and then reduce heat to simmer:
    • 1/2 cup chicken broth
    • 2 TBS honey
    • 2 tsp herbes de Provence
  13. Pour in any accumulated chicken juices in the reserved platter and scrape up any browned bits and simmer until liquid is reduced to 1/4 cup, about 3 minutes.
  14. Turn off heat and whisk in:
    • 4 TBS butter, unsalted , cut into 4 pieces
    • 2 tsp white wine vinegar
  15. Pour sauce over chicken and artichokes and serve.

Notes:

Serving Suggestions: Serve with roasted vegetables, rice, hearty bread or steamed vegetables.

Prep Time:

Yield: Serves 4

Cook Time:

French Country Chicken With Herbs & Honey Detail

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