Pan Chicken with Honey, Raspberries & Wehani Rice
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Cook wehani rice, in unsalted water, according to package directions.
Combine flour with salt, pepper, thyme and oregano in a bag. Shake skinless chicken breasts in seasoned flour to coat all sides.
Heat oil over medium-high heat in a non-stick pan. Add chicken and brown. Continue cooking until juices run clear when pierced with a knife and the internal temperature of each chicken breast reaches 165°F (74°C).
Combine red wine vinegar, honey and white wine and pour over chicken in pan. Sprinkle with 2 cups (500 mL) of raspberries. Cover and cook for 90 seconds. Don't overcook as the berries dissolve.
Serve over cooked wehani rice. Pour sauce over top and garnish with ¼ cup (60 mL) of whole raspberries.
Wehani rice is an aromatic rice related to basmati rice. Uncooked it has a light clay colour. You can substitute brown basmati rice if you can’t find wehani rice.
|Per 440 g serving||Amount|
|Saturated Fat||3 g|
|Per 440 g serving||% Daily Value|