Amarante
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 Tue, Feb 23 2021, 7:41 am
This was super easy to make and such an interesting combination of flavors. I have made Greek inspired dishes which combine a bit of cinnamon with tomatoes but I have never seen a recipe that turned into a pan sauce for chicken breasts.
I served with whole wheat couscous but rice or any similar type of grain would work well.
Sautéed Chicken Breasts with Tomatoes and Honey
Excerpt From: Ronnie Fein - Hip Kosher
Makes 4 servings.
The gently sweet sauce in this dish, with its tomatoes, honey, and cinnamon, combines flavors familiar in the Middle East. The dish is mild and pleasing and goes nicely with steamed couscous, rice, or polenta.
4 tablespoons vegetable oil
4 boneless and skinless chicken breast halves
1 large onion, chopped
3 carrots, thinly sliced
1 garlic clove, minced
4 medium tomatoes, chopped
1 tablespoon lemon juice
1 tablespoon honey
¼ teaspoon ground cinnamon
⅛ teaspoon ground coriander
Freshly ground black pepper, to taste
Preheat the oven to 200°F.
Heat 2 tablespoons vegetable oil in a sauté pan over medium heat and cook the chicken for 2–6 minutes per side, depending on thickness, or until they are cooked through. Place the chicken breasts on a dish and keep them warm in the oven.
Add the remaining 2 tablespoons vegetable oil to the pan and cook the onion and carrot for 2 minutes or until the vegetables have softened but are still crunchy.
Add the garlic, tomatoes, lemon juice, honey, cinnamon, and coriander. Cook for about 3–4 minutes. Season to taste with pepper. Spoon the sauce onto plates, place chicken on top and serve.
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