Recipe for Chicken with Honey and Pine Kernels 
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Yield:
4 servings
Ingredients:
Amount Ingredient
1 tsp Oil
4 x Chicken breast fillets with the skin on
300 ml Milk, (1/2 pint)
150 ml Chicken stock, (1/4 pint)
3 x Threads of saffron or 1/4 teaspoon ground turmeric
2 tbl Freshly chopped parsley
1 tbl Freshly chopped sage
1 tbl Freshly chopped thyme
2 tsp Clear honey
Salt and freshly ground black pepper
2 tsp Cornflour, blended in a little cold water
Instructions:
Instructions: Heat the oil in a frying or griddle pan. Add the chicken breasts skin side down and cook for 4-5 minutes until golden. Turn over and repeat with the other side.

Heat the milk and stock in a flameproof casserole then remove from the heat. Add the saffron or turmeric, half the parsley, the sage and thyme and leave to infuse for 10 minutes.

Add the chicken to the casserole bring to the boil and simmer for a further 10-15 minutes, until the chicken is cooked through. Stir in the honey and add seasoning to taste.

Transfer the chicken to a warmed serving plate and keep warm. Strain the cooking liquid and return to the heat.

Stir in the blended cornflour and cook for 1-2 minutes until thickened and smooth. Pour over the chicken and sprinkle with the remaining parsley and toasted pine kernels.

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