TIPSY HONEY CHICKEN

4 chicken breasts halves
1 tbsp butter
1 clove garlic, crushed
1/4 cup dry sherry
2 tbsp liquid honey
1 tbsp lemon juice
2 carrots, cut in julienne strips
2 green onions, cut in julienne strips
hot cooked rice (for serving)

Saute chicken in butter until pale gold. Add more butter if needed.

Add garlic and stir for a minute. Stir in sherry, honey, and lemon juice. Turn chicken, simmer about 10 to 20 minutes or until done. Remove chicken to a platter and cover.

Add carrot and green onion to the sauce. Turn heat to high and boil until thick enough to coat chicken. Add more lemon juice if needed.

Pour sauce over chicken. Serve with rice.

Source: Old magazine recipe clipping: Woman's Day magazine, date unknown