(KCBS) – KCBS Food and Wine Editor Narsai David says this dish is a very elegant presentation. But one important thing to keep in mind: chicken breasts have very little fat. When there’s so little fat, you have to cook it carefully and make sure you don’t overcook it.

Serves 6

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2 whole chicken breasts, split into 4 half breasts
1 TBS light oil like canola
1 cup orange juice
1/2 cup white wine
juice of 1 lemon
3 TBS honey
1 TBS grated ginger
chili pepper flakes
12 kumquats, thinly sliced

Bone and skin the 4 halves of chicken breasts (or have the butcher do it for you). Each half consists of a large muscle and a smaller, elongated section that resembles a “fillet” or “supreme.” Carefully pull the fillet away from each half. Cut the remaining breast meat into 3 or 4 strips, each the same size as the fillet.

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Heat the oil in a skillet. While it is heating, salt the chicken pieces and dust them very lightly with flour, shaking off any excess. (A good way to do this is to put the flour in a paper bag, add several pieces of chicken at a time, close the top, and shake well.) Saute the chicken in the hot oil only until the pieces are heated through and have turned opaque. It is important to avoid overcooking them. Transfer the chicken pieces to a warm platter.

Add the orange juice, wine, lemon juice, honey, ginger and chili pepper flakes to taste to the pan. Whisk to dissolve all the pan drippings and cook the mixture until it reduces to a light sauce. Add the kumquats and return the chicken pieces to the pan. Stir just enough to coat the chicken lightly with the sauce. Serve immediately.

Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.

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