Chicken Agrodolce Recipe
- 4 large skinless, boneless chicken breast halves
- 1/2 cup all-purpose flour
- 1 1/2 tablespoons olive oil
- 3 cloves garlic, peeled
- 1 teaspoon chopped fresh ginger
- 4 bay leaves
- 1/3 cup dry white wine
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1/2 cup orange juice
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 2 tablespoons toasted pine nuts
- Coat chicken with flour.
- Heat olive oil in a skillet over medium-high heat; cook chicken with garlic, ginger, and bay leaves until chicken is browned, about 5 minutes per side.
- Mix wine, vinegar, and honey together in a saucepan over medium heat; cook and stir until sauce is reduced by half, about 5 minutes. Add orange juice, lemon juice, salt, black pepper, and cayenne pepper and continue cooking until sauce is reduced by 2/3, about 10 minutes. Strain reduction sauce.
- Pour strained reduction sauce over chicken; add pine nuts and simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
