Recipe submitted by Clear Medicine Patient  Sylvia P 

    500g chicken breast strips

    200ml white wine

    1/2 cup diced onion

    1 tsp honey

    Fresh rosemary and sage

    Zest and juice of one lemon

    Zest and juice of one orange

    Olive oil

    Salt & Pepper

    Flour for dredging

Add a few tablespoons of olive oil in a pan and then add diced onion.  Cook for a few minutes until it begins to soften and gets translucent.  Sprinkle salt and pepper all over the chicken. Dredge the chicken in the flour.  Shake off excess flour and toss the chicken in the pan with the onion.  Add the fresh rosemary and a few leaves of sage. Once it starts to get golden all around increase heat and add the white wine – let it evaporate.  Add the lemon and orange zest and juice plus the honey.  Let it cook slowly. 

Taste the sauce and adjust seasoning as needed.  You can even add a bit of chili pepper to give it a little kick! As soon as the juices have amalgamated into the sauce the chicken should be ready.  Serve with cooked veggies or salad and enjoy!!