Looking for a little sweet with dinner tonight? Well, honey really brings it in this stove top chicken dish. It is all done in under 30 minutes, so makes for a very quick dinner on those evenings when you don't have much time. We served this over couscous.
Honey Glazed Chicken and Carrots
2 Chicken breasts, each one cut into about 4 thin fillets
2 Large carrots, peeled, sliced half ways and cut into 1/2 inch pieces
2-3 Spring onions, finely chopped
1/4 Cup/60 ml of honey
2 Tablespoons of Worcestershire sauce
3/4 Cup/180 ml of chicken stock
2 Tablespoons of olive oil
1 Garlic cloves, crushed
Small bunch of fresh chopped parsley
Salt and pepper to taste
1 Teaspoon of corn flour
1 Tablespoon of cold water
In a large skillet, heat the olive oil and garlic. Stir for about a minute and add the carrots. Pour over the honey and Worcestershire sauce. Stir really well and cook over high heat for about a 2-3 minutes. Cover, reduce heat to low and let cook for a further 8-10 minutes. Turn heat back to high, uncover and toss in the spring onions, Give a good stir and add the chicken. Make sure the chicken gets completely coated in the pan juices then add the chicken stock and season with salt and pepper. Reduce heat back to low, cover and let cook for a further 5-7 minutes. In a small glass, whisk together the corn flour and water. Pour into the sauce and stir well until the sauce thickens. With heat on low, let cook a further minute or so and toss over the fresh chopped parsley. Can be served over rice or couscous.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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