To start, boneless, skinless chicken breasts are butterflied or pounded thin and seared until golden brown. The pan is then deglazed with marsala wine, a fortified wine from the Marsala region of ...
Slice the chicken pieces in half, then oil and season. Quickly sear in a suitable heavy or non-stick saucepan until nicely browned. Remove and set aside. Add 2 tablespoons oil to the pan and stir in ...
For the honey-seared chicken, drizzle the chicken with olive oil. Heat a pan and fry the chicken for 1-2 minutes. Add the orange juice and zest, ginger, honey, salt and freshly ground black pepper ...