15 mL (1 tablespoon) oregano or tarragon,
15 ml (1 tablespoon) lemon zest,
30 ml (2 tablespoons) of honey
To taste, salt and pepper
15 ml (1 tablespoon) vegetable oil
60 ml (1/4 cup) flour
4 chicken breasts
- Lightly coat the chicken breasts in the flour.
- In a nonstick skillet, heat the oil over medium-high heat. Brown breasts 4 to 5 minutes or until lightly browned on both sides. Season to taste. Place in a baking dish and bake for 10 to 15 minutes.
- Remove excess fat from the pan. Pour honey, lemon zest and herbs and cook over medium heat until bubbling. Remove the chicken breasts from the oven and place in the pan. Turn them over to coat them well, then caramelize them slightly.
- Remove salt and pepper easily from this recipe, as the herbs are enough to enhance the taste.