Title: Sauteed chicken breast with clover honey and chili
 Categories: 
      Yield: 4 Servings
 
      1 lb Chicken breast, all skin and
           Bones removed, sliced into
           Thin strips
           Salt and freshly ground
           Black pepper to taste
      1 ts Dried cumin
      2 tb Olive oil
      3 tb Finely chopped shallots
    1/2 c  Clover honey, slightly
           Warmed
      3 tb Sherry vinegar
      3 tb Medium hot chili paste,
           Ancho chilies
      1 c  Chicken stock
    1/4 c  Sour cream
      4 tb Chopped cilantro leaves
    1/2 c  Pecans, roughly chopped and
           Toasted
 
  Season the strips of chicken breast with salt, pepper and the ground
  cumin. Heat a skillet with the olive oil until hot but not smoking.
  Add the chicken to the pan, spreading the chicken out to evenly cook
  the strips. Cook the chicken until golden brown, add the chopped
  shallots and continue to cook, giving the pan a good stiff flip every
  now and then. Add the honey and vinegar to the pan, removing chicken
  to plate while sauce is completed. Be careful of the volatile
  combination of hot honey and vinegar. Quickly stir in the chili paste
  and the stock, bring to the boil and reduce the sauce quickly by 1/4.
  Add the sour cream and heat until just below the boil, stir in the
  cilantro leaves, plate and garnish with the toasted pecans.
  
  Yield: 4 servings