300g chicken breast, cut in stripes
2 cloves garlic
1 bell pepper
1 tbsp oil
3dl dry red wine (just over 1 cup)
2 heaped tbsp honey
Salt and pepper
Heat the oil in a skillet over medium heat; add chicken and garlic. Cook until almost done. Add bell pepper for the last few minutes of cooking. Once tender, remove chicken and bell pepper from the skillet. Add the wine and honey; simmer until sauce is reduced, stirring frequently (about 5 minutes at high heat). Season to taste with salt and pepper. Return chicken and bell pepper to skillet, and stir to coat.
Serve with roasted potatoes.
I'm usually not too fond of red-wine sauces, but this was YUMMY! I think it must have been the honey. It needed more salt than I added, but otherwise it was really, really good. I'll definitely be making this again!
Thursday, October 21, 2010
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