4 boneless, skinless chicken breasts
4 spring onions
125ml white wine
125ml chicken stock
30ml honey
10ml Dijon mustard
65gm pecan nuts, coarsely chopped
100gm mixed lettuce leaves
1 Tblsp lemon juice
2 pears, thinly slice
10ml olive oil
Method
Dip the pear slices in the lemon juice to prevent them browning.
Put the mixed lettuce in a bowl with the remaining lemon juice and the oil. Toss to combine.
Spray a pan with non-stick cooking spray.
Dry fry the chicken breasts about 10 minutes each side, or until cooked to your liking.
Remove from the pan and slice in half diagonally.
Keep warm.
Cook the spring onions in the same pan, until they begin to soften slightly.
Add the wine and bring to the boil.
Allow the wine to reduce by about half.
Add the honey, stock and mustard.
Continue cooking, stirring continuously until the liquid is again reduced by about half – about 5 minutes.
Remove from the heat and stir through the nuts.
Divide the lettuce and pear slices between four dinner plates.
Serve two halves of chicken breast per person, and drizzle over the honey-nut sauce.
Honey and mustard make such a wonderful combination. They go really well with chicken, fish and red meat. I served this with sour dough potato bread.
