baked honey lemon chicken

Leftover white wine & no excuse to drink it? I'll find you an excuse. But if you must find a way to use it in cooking because, say, you've completely lost your ability to hold your own when it comes to wine, then try this healthier version of what normally comes fried at a Chinese restaurant. Oh, and I know the picture shows a bone-in, skin-on chicken thigh, yet the recipe below calls for skinless breasts. Have you read the title of the blog? Ahem. And the picture's not the clearest. But my over-tired children and my sick husband were thankful for me to stop messing with the camera and just. serve. dinner. already.


4 boneless, skinless chicken breasts, thawed
1/4 cup white wine
1/2 cup lemon juice
1 T oil
1/4 cup honey
2 cloves garlic, sliced
1 t white ground pepper
1 T thyme
zest of 1 lemon

1. Heat canola or vegetable oil over medium-high heat (olive oil will scorch).
2. Brown chicken breasts for 2-3 minutes on each side (inside should still be uncooked).
3. Combine all remaining ingredients in a 13x9 baking dish.
4. Arrange chicken breasts in a single layer in 13x9.
5. Bake, uncovered, for 35-40 minutes or until chicken is cooked through (juices run clear, not pink).
6. To serve, drizzle sauces over each chicken breast.

Perfect with rosemary potatoes and fresh spring asparagus or a new take on old spinach.