My favorite cornbread recipes were combined to create this bacon and jalapeo version. People begged me for the recipe the first time I prepared it. The issue was that I had simply made it up as I went along, so it didn’t actually exist. Here is my attempt to explain it in writing.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 large skinless, boneless chicken breast halves
- ½ cup all-purpose flour
- 1 ½ tablespoons olive oil
- 3 cloves garlic, peeled
- 1 teaspoon chopped fresh ginger
- 4 bay leaves
- ⅓ cup dry white wine
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- ½ cup orange juice
- ¼ cup lemon juice
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- 2 tablespoons toasted pine nuts
Instructions
- Coat chicken with flour.
- 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).
- 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
| Calories | 438 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 1 g |
| Protein | 47 g |
| Saturated Fat | 2 g |
| Sodium | 684 mg |
| Sugars | 14 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
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?
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