2 cups Chicken broth
1 cup lemon juice
1/2 cups honey
six boneless chicken breasts
2 Tablespoons butter or margarine
Melt butter in large skillet. Rinse chicken and pat dry then place in
skillet. Sear both sides of chicken top side first. This takes only about
one minute each side at medium heat. Add broth, lemon juice and honey to
chicken. Bring to a simmer not a boil and cover. Cook on medium low for 20
to 30 minutes checking occasionally to be sure liquid does not totally
cook away. You want some liquid mixture to serve over chicken when done.
If liquid level is nearly gone this is fine. But chicken should not start
to stick to pan. Add a bit more broth if necessary. You do not want a lot
of liquid unless you plan to serve it over rice or noodles along with the
chicken. This is a very good idea for a meal. Salt and pepper to taste of
course.
I have served it over rice and noodles both work. If you are preparing the
rice for this meal I suggest you cook it in chicken broth instead of water
to add to the flavor. You can also add a Tablespoon of lemon to the rice
while cooking to enhance flavor for this dish. I use pure honey which is very sweet and not easy to come by. The typical
store bought honey is apt to be less pure and you might need to use more
then 1/2 cup but do not go more then 1 cup unless you are increasing the
other liquids too. If you wish to increase the amount of chicken prepared
increase liquids accordingly. Lemon juice is always half as much as chicken
broth. Honey is half the amount of juice. This works making it smaller
portions as well.
Note: Lime juice can be used for this as well but it will of course change
taste entirely. It is also possible to make it without the honey and still
sweet by using half a can of concentrated frozen lemonade instead of lemon
juice and honey. And just to add to the versatility of this you can turn it
to honey orange chicken by using half a can of frozen orange juice
concentrate in place of the lemon juice. But still add the honey for its
special flair.