Simple marinade with a little bit of sweet and a little bit of savory. Use with split breast chicken or boneless skinless. Whatever floats your boat. The options are endless.
4 chicken breasts
4 T melted butter
3 T honey
2 t salt
freshly ground pepper
2 T Herbes de Provence
1 C white wine
2 T flour
1/2 C chicken stock
1. Rinse chicken and pat dry. Place in an iron cast skillet or other baking dish.
2. Whisk together the melted butter and honey. Add the Herbes de Provence, salt, and pepper.
3. Pour the honey mix over the chicken and toss to coat. Pour the wine over chicken.
4. Bake in a 425 degree oven for about 45 minutes. If chicken starts to get dark, cover with tin foil. Take chicken out and let rest on a plate.
5. Put the remaining juices on the stove and boil over medium to high heat about 3 minutes. Whisk in the flour and chicken stock. Whisk constantly until it thickens, about 3 minutes. If it is lumpy, put it through a strainer. Serve with wild rice and steamed veggies. Mmmm MMmm good!