Chicken to skillet with honey, raspberry and Wehani rice

Preparation: 15 min

Cooking: 90 min

Servings: 4

Ingredients

• 4 demi-poitrines of chicken non-boneless, skinless
• 250 ml (1 cup) of wehani rice
• 90 ml (¼ Cup + 2 tbsp) whole wheat flour
• 2.5 ml (½ TSP) salt
• 2.5 ml (½ teaspoon) black pepper
• 5 ml (1 teaspoon) dried thyme
• 5 ml (1 tsp.) dried oregano
• 30 ml (2 tbsp) of olive oil
• 45 ml (3 tbsp) of red wine vinegar
• 45 ml (3 tbsp.) honey
• 45 ml (3 tbsp) dry white wine
• 560 ml (2 cups + ¼ Cup) frozen raspberries

Preparation

Cook wehani rice in a non-saline water, according to the instructions on the packaging.

Mix the flour with salt, pepper, thyme and oregano in a bag. Place chicken Skinless breasts in the bag and shake to cover all sides.

In a nonstick skillet, heat oil over medium-high. Add chicken and FRY. Continue cooking until juices by flowing when it pierces them with a knife are clear and that the internal temperature of each chicken breast reaches 74 ° C (165 ° F).

Mix red wine vinegar, honey and wine and pay all on the chicken in the pan. Sprinkle with two cups (500 ml) raspberries. Cover and bake for 90 seconds. Do not overcook, because blackberries will dissolve.

Serve on cooked wehani rice. Pour the sauce on top and sprinkle with ¼ Cup (60 ml) of whole raspberries.

Notes and tips

Wehani rice is a rice flavoured basmati rice family. Not cooked, it is coloured pale clay. You can replace it by the (Brown) whole grain basmati rice.