Chicken Breasts with Kumquat-Honey Sauce
- 4 boneless chicken breast halves, each 6 to
8 oz., with skin
- Salt and freshly ground pepper, to taste
- 1 Tbs. olive oil
- 1 shallot, thinly sliced
- 1⁄4 cup brandy
- 4 oz. kumquats, quartered
- 1 Tbs. honey
- 1 Tbs. chicken demi-glace
- 3⁄4 cup chicken stock
- 2 whole star anise
- 1 Tbs. unsalted butter, at room temperature
Reduce the heat to medium, add the shallot and cook, stirring occasionally, until tender, about 3 minutes. Add the brandy and boil until almost evaporated, about 2 minutes. Add the kumquats, honey, demi-glace, stock and star anise and bring to a boil.
Return the chicken, skin side up, to the pan. Cover and cook until the chicken is opaque throughout, about 10 minutes. Transfer to a carving board and cut into 1/2-inch slices.
Whisk the butter into the sauce, increase the heat to medium-high and cook until thickened, about 2 minutes. Pour the sauce over the chicken and serve immediately.