Honey Mustard Chicken with Lychee Puree
½ cup reduced fat chicken broth
½ cup fresh or canned lychees
1 Tbsp water
4 Tbsp Dijon mustard
1 Tbsp lychee honey
1 lb. boneless, skinless chicken breasts, cut into 4 pieces
1 tsp canola oil
In a 1-quart saucepan, bring the broth and lychees to a boil over medium heat. Reduce
the heat to low and cook until the sauce is reduced by about half. Let cool slightly.
Process the berry mixture in a blender or food processor until smooth; return the mixture
to the pan. Add water to berry mixture. Cook over low heat, stirring constantly, until the
lychee puree thickens, about 1 minute. Cover and set aside.
In a medium bowl, combine the mustard and honey. Coat the chicken evenly on both
sides with the mustard mixture.
In a non-stick skillet, warm the oil over high heat. Add the chicken and cook until it
is well-browned on both sides and no longer pink. Serve with the lychee puree.
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