Recipe courtesy of Michael Lomonaco
Save Recipe Print
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Season the strips of chicken breast with salt, pepper and the ground cumin. Heat a skillet with the olive oil until hot but not smoking. Add the chicken to the pan, spreading the chicken out to evenly cook the strips. Cook the chicken until golden brown, add the chopped shallots and continue to cook, giving the pan a good stiff flip every now and then. Add the honey and vinegar to the pan, removing chicken to plate while sauce is completed. Be careful of the volatile combination of hot honey and vinegar. Quickly stir in the chili paste and the stock, bring to the boil and reduce the sauce quickly by 1/4. Add the sour cream and heat until just below the boil, stir in the cilantro leaves, plate and garnish with the toasted pecans.;

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Sauteed Chicken Breast with Artichokes and Peppers

Recipe courtesy of Food Network Kitchen

Wild Morels Sauteed with Chicken Breast

Recipe courtesy of Michael Lomonaco

Sauteed Chicken Breast with Fresh Spinach Pasta

Recipe courtesy of Michele Urvater

Sauteed Chicken Breasts with Fresh Herbs and Ginger

Recipe courtesy of Food Network Kitchen

Sauteed Chicken Breast with Roasted Grapes and Onions

Recipe courtesy of Abigail Chipley

Sauteed Chicken Breast with Whole Grain Mustard and Sage

Recipe courtesy of Food Network Kitchen

Sauteed Chicken Breast with Whole Grain Mustard and Sage

Recipe courtesy of Food Network Kitchen

Chicken Breasts with Sweet Potato Mash, Sauteed Kale and a Red Wine Feta Sauce Reduction

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Latest Stories