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Ingredients

4 large skinless, boneless chicken breast halves ½ cup all-purpose flour 1 ½ tablespoons olive oil 3 cloves garlic, peeled 1 teaspoon chopped fresh ginger 4 bay leaves ⅓ cup dry white wine ¼ cup balsamic vinegar 2 tablespoons honey ½ cup orange juice ¼ cup lemon juice 1 teaspoon salt 1 teaspoon ground black pepper ½ teaspoon cayenne pepper 2 tablespoons toasted pine nuts

Nutrition Info

438.2 calories carbohydrate: 30 g cholesterol: 117 mg fat: 12.2 g fiber: 1.1 g protein: 47.3 g saturatedFat: 2.4 g servingSize: - sodium: 684.3 mg sugar: 14.2 g transFat: : - unsaturatedFat: : -

Coat chicken with flour.
Heat olive oil in a skillet over medium-high heat, cook chicken with garlic, ginger, and bay leaves until chicken is browned, about 5 minutes per side.
Mix wine, vinegar, and honey together in a saucepan over medium heat, cook and stir until sauce is reduced by half, about 5 minutes. Add orange juice, lemon juice, salt, black pepper, and cayenne pepper and continue cooking until sauce is reduced by 2/3, about 10 minutes. Strain reduction sauce.
Pour strained reduction sauce over chicken, add pine nuts and simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

4 servings

An amazingly flavored and unique reduction sauce recipe.