An amazingly flavored and unique reduction sauce recipe.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Coat chicken with flour.

    Advertisement
  • 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).

Cook's Note:

My recommendation would be to double the sauce as this recipe seems to produce too little sauce for my taste. However, this sauce is quite strong!

Nutrition Facts

438 calories; 12.2 g total fat; 117 mg cholesterol; 684 mg sodium. 30 g carbohydrates; 47.3 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/04/2019
I was in a huge hurry when I made this and combined some steps and made some substitutions so take my rating with a grain of salt. I seared the floured chicken on both sides rather than cooking a full 5 minutes per side. Instead of making the sauce in a sauce pan I threw the next 3 ingredients in the pan with the seared chicken cooked for 5 minutes then added the rest of the ingredients and simmered for another 20 minutes. Subs: I used 1 tsp ground ginger instead of fresh in the pan a pinch of red pepper flakes instead of cayenne and omitted pine nuts. This was good but not fabulous. And I think it made plenty of sauce so maybe not reducing the sauce as much was a good thing? Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/04/2019
I was in a huge hurry when I made this and combined some steps and made some substitutions so take my rating with a grain of salt. I seared the floured chicken on both sides rather than cooking a full 5 minutes per side. Instead of making the sauce in a sauce pan I threw the next 3 ingredients in the pan with the seared chicken cooked for 5 minutes then added the rest of the ingredients and simmered for another 20 minutes. Subs: I used 1 tsp ground ginger instead of fresh in the pan a pinch of red pepper flakes instead of cayenne and omitted pine nuts. This was good but not fabulous. And I think it made plenty of sauce so maybe not reducing the sauce as much was a good thing? Read More
Rating: 5 stars
10/30/2018
Made an adjustment by using skinless thighs but other followed the recipe. Lots of great bursts of flavor. Fixed some flat bread to soak up the extra sauce Read More
Rating: 4 stars
04/04/2019
I was in a huge hurry when I made this and combined some steps and made some substitutions so take my rating with a grain of salt. I seared the floured chicken on both sides rather than cooking a full 5 minutes per side. Instead of making the sauce in a sauce pan I threw the next 3 ingredients in the pan with the seared chicken cooked for 5 minutes then added the rest of the ingredients and simmered for another 20 minutes. Subs: I used 1 tsp ground ginger instead of fresh in the pan a pinch of red pepper flakes instead of cayenne and omitted pine nuts. This was good but not fabulous. And I think it made plenty of sauce so maybe not reducing the sauce as much was a good thing? Read More
Advertisement