Herb-Seasoned Chicken Breast

French´s

Preparing this recipe for herb-seasoned chicken breasts with French's Worcestershire Sauce, garlic, and honey will be very easy, as it is cooked in a skillet. Its flavor is light and pairs well with a side of baby potatoes, and it is also a very aromatic dish. Don’t forget to baste the chicken while cooking to prevent it from drying out and enjoy this oven-free recipe.

Reviewed by Editorial Team of Kiwilimón

4.6

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Ingredients

Servings

4 chicken breasts
salt
pepper
4 tablespoons Worcestershire sauce, French's
2 tablespoons garlic
3 tablespoons rosemary
3 tablespoons thyme
3 tablespoons parsley
2 leaves bay
2 tablespoons onion powder
1/4 cups honey
1 tablespoon vegetable oil
1/4 cups white wine
1 tablespoon vegetable oil
1/2 onions, in quarters
2 cloves garlic
6 tomatoes, in quarters
4 árbol chiles
2 pieces allspice berry
1 teaspoon cumin
1/2 cups chicken broth
thyme, for garnish
rosemary
new potatoes, stewed, for accompaniment
bread, for accompaniment

Preparation

50 mins

Low

Place the chicken in a bowl, season with salt and pepper, and add the French's Worcestershire Sauce, garlic, rosemary, thyme, parsley, bay leaf, and honey. Marinate for 20 minutes in the refrigerator.
In a cast iron skillet, add the oil and brown the chicken; pour in the white wine and cook for 30 minutes or until the chicken is golden brown.
For the tomato sauce, in a deep skillet, add the oil, onion, garlic, tomato, tree chili, allspice, cumin, and cook for 10 minutes; pour in the chicken broth and cook until reduced by half. Blend and set aside.
Serve a mirror of sauce, followed by the chicken, and garnish with thyme and rosemary. Serve with baby potatoes and bread.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

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