1. Thoroughly rinse the chicken and cut breasts in half lengthwise. Thinly slice the chicken breast halves into discs just under 1/4" thick. The goal is to have the chicken approximately the same thickness as chicken in take-out Chinese food dishes. The slicing is where most of the prep time comes from. 2. Drain the chicken slices in a collender while you prepare the poaching liquid. 3. Slice the lemons and limes in half width-wise. Use a citrus reamer or a juicer to extract the juices into a wide saucepan or chef's pan. Add the white wine. 4. Heat on high until you see steam curling above the liquid. 5. Add the drained chicken and stir. Cook until chicken is no longer pink, stirring to keep the chicken moving to cook evenly. 6. After chicken is cooked through, remove with slotted utensil to fresh collender nestled in a bowl. Drain solids out of cooking liquid and return liquid to pan and bring to light boil. Add honey and juices from chicken that have collected under the collender. Boil until sauce reduces enough to thickly coat back of wooden spoon. 7. Serve chicken over seasoned rice and drizzle with sauce. I use reduced sodium Rice-A-Roni. 8. Try substituting 1 - 2 oranges for the limes and current jelly for the honey. Very yummy! ---------------------------------------------------------------------------
Nutrition
Ingredients
