Saucy, sticky chicken bites can be teamed with grilled zucchini and tomato salsa
- 1 ½ tablespoons olive oil
- 8 skinless, boneless chicken breasts
- ¼ cup thinly sliced shallots
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 1 tablespoon chopped fresh oregano
- ¼ teaspoon black pepper
- Salt to taste
Heat a large skillet over medium-high. Add oil to pan; swirl to coat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 to 5 minutes on each side or until browned and done. Transfer to a plate; keep warm.
Add shallots to pan; reduce heat to medium, and cook 2 minutes or until beginning to brown and soften, stirring frequently. Add 2 tablespoons water, lemon juice, and honey to pan; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Return chicken to pan, turning to coat. Sprinkle evenly with fresh oregano, and serve immediately.
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