1 large sweet onion, diced
2 tablespoons olive oil
1/2 cup white wine
1 cup chicken broth
1 teaspoon ground coriander
3-4 boneless, skinless chicken breasts
Salt and freshly ground pepper
1 cup half and half
1 tablespoon honey
1 tablespoon dried marjoram
1. Sauté the onion in the oil in a large sauté pan over medium-high heat until golden, about 8 minutes. Take care that they do not burn. Scrape the pan with a spoon to keep them from sticking.
2. Add white wine and simmer until reduced, about 4 minutes. Add the broth and coriander, and then bring to a boil.
3. Liberally season chicken with salt and pepper. Lower heat to medium and add chicken to pan. Cover tightly and allow chicken to simmer in liquid until fully cooked, about 4 minutes on each side.
4. In a small saucepan simmer half and half, honey, and marjoram until liquid is reduced by half, about 10-15 minutes.
5. Remove chicken from pan and set aside, covering to keep warm. Raise heat on skillet to a boil and reduce sauce by half, about 5 minutes. Add half and half mixture and stir to combine. Season to taste with salt and pepper.
6. Serve chicken with sauce.
I’m not sure where I found this recipe, but I do know that it’s a great one. The honey adds a nice sweetness and it’s a very flavorful dish. I serve it with rice.
This recipe also makes me realize that the most important bit of cooking knowledge I’ve learned in the past year is that, yes, it really is important to take the time to let sauces reduce. In step 5, I reduce the sauce enough so that the onions are almost glazed with no extra liquid in the skillet. You can also thicken the sauce with bread crumbs if it’s not thick enough for you in the end.
Shown here with Roasted Acorn Squash.