Sunday, February 3, 2008

Maltese Chicken

I can't get enough of this stuff. I've made it 4 times now, and it's been great every time. Also great? Anything tasty that takes less than hour and isn't completely full of fat.

So here you go. I have done this with both chicken parts (skin on) and regular boneless skinless breasts. Both come out juicy and with plenty of flavor, so if you're opting for the healthier version don't be afraid to try the lean chicken.

Cut Chicken (parts)
2 tbsp olive oil
1 cup dry red wine (marsala, shiraz, zinfandel)
2 tbsp honey
fresh chopped parsley

Heat oil in skillet over medium heat. Cook the chicken until golden (about 15 min. per side). Skin side up, cook uncovered till done. Place on platter and set aside.
Spoon fat out of pan. Add wine and honey to skillet. Simmer till reduced to about 1/3 cup, stirring often. Add Salt and Pepper. Pour over chicken and sprinkle with parsley.
* Because of the extra sauce, this is good with rice or mashed potatoes.

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