4 skinless and boneless chicken breast halves

3 tablespoons (45 ml) butter

2 shallots, chopped

2 tablespoons (30 ml) honey

1/2 teaspoon (2.5 ml) fresh thyme, chopped

Grated zest of 1 lemon

1/3 cup (75 ml) white vermouth

Salt and pepper

In a skillet, brown the chicken in the butter. Season with salt and pepper.

Add the shallots and cook for 1 minute. Add the honey, thyme, and lemon zest. Toss to coat the meat.

Deglaze with the vermouth and reduce until almost dry, over medium heat. Season with salt and pepper.

Cover and cook over low heat for about 10 minutes or until the chicken is cooked through.

Cut into strips and serve with Orzo with Sundried Tomatoes.

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