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Honey Chicken in Wine Sauce

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This wonderful Chicken recipe comes out moist and tender every time! With just a few ingredients, it is easy to prepare and is lightly sweet and salty, making it an instant hit with our entire family! I hope you and yours enjoy it as much as we do.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 41 minutes
Servings 4 People (serves 8 people, if you're serving 1/2 breast to each)

Ingredients
  

Marinade

  • 1 Cup Cooking Sherry
  • 4 Tablespoons Reduced Sodium Soy Sauce
  • ½ Teaspoon Garlic, minced I use the already minced garlic in a jar

Honey Chicken

  • 4 Breasts Chicken Washed, trimmed and cut into halves
  • ½ Cup Flour Regular or Gluten-Free
  • ½ Teaspoon Salt
  • ½ Teaspoon Pepper
  • 4 Tablespoons Oil I use Olive Oil
  • ½ Cup Honey

Instructions
 

Making the Marinade

  • Gather ingredients.
  • Mix the sherry, soy sauce and garlic together and pour into a Large Ziploc baggie.
  • Add the trimmed and halved chicken breasts to the bag with the marinade, seal and marinate for 1 hour in refrigerator ( you can marinate for longer, if desired/needed).

Flouring the Chicken

  • In another Large Ziploc baggie, mix the flour, salt and pepper together.
  • Drain the marinated chicken, reserving the marinade in a medium-sized bowl, and put the chicken into the baggie with the flour mixture. Seal bag and coat the chicken well with the flour.

Cooking the Chicken

  • In a large skillet, heat the oil over medium to medium-high heat - I usually start with the temperature at medium-high and then lower it a little as the chicken starts browning.
  • Add the well-floured chicken to the heated oil.
  • Cook for 10 minutes on one side and then carfully turn over to cook the other side for 10 minutes.
  • While the chicken is browning, add the honey to the reserved marinade and mix well until honey is dissolved.
  • Once the chicken is browned on both sides, pour the marinade over the chicken and reduce temperature to low. Cover and simmer for about 15 minutes.

Notes

Please Note: This recipe can be started the morning of or the day before it's needed...just prepare the chicken and the marinade and let it marinate in the refrigerator until ready to cook. I get the flour mixture ready to go, as well.