Ingredients Jump to Instructions ↓

  1. 1 Chicken breast halves

  2. Without skin

  3. 2 tablespoons 30ml Lemon juice

  4. 2 tablespoons 30ml Margarine/butter blend

  5. 2 tablespoons 30ml Water

  6. 2 Garlic cloves - minced

  7. 1/4 teaspoon 1 1/3ml Pepper - flakes, hot

  8. 2 tablespoons 30ml Honey

Instructions Jump to Ingredients ↑

  1. Simmer all, except the chicken, in a saute pan until it is liquid. Add the chicken and turn the temperature up to medium-high. Continuously ladle the sauce over the chicken until it is cooked and the sauce is golden brown.

  2. If the glaze is caramelizing too fast, add a bit of water to mellow it out.

  3. For each additional chicken breast, double the ingredients.

  4. Recipe By: Chuck Rippel 72571,1046


Send feedback