4 skinless, boneless chicken breast halves
5 tablespoons butter
salt and pepper to taste
3 tablespoons honey
2 tablespoons white wine
1 tablespoon honey
Place chicken breasts in a large nonstick skillet. Cook over medium heat until chicken is cooked through (no longer pink inside). Remove breasts and set aside.
In a mixing bowl, cream together butter and sugar until smooth. Mix in new wine. Stir in honey and white wine. Pour sauce over chicken and season with salt and pepper.
Cover with aluminum foil and place in refrigerator. Preheat oven to 350 degrees F (175 degrees C). Pour sauce over chicken and bake 45 minutes in the preheated oven. Remove foil and bake 10 minutes in a nonstick pan, then turn over and bake 45 minutes more. Reduce heat to 350 degrees F (175 degrees C) and continue baking 10 minutes more.
Allow chicken to cool. Stir in honey and white wine. Season with salt and pepper. Let cool completely.
Preheat oven to 350 degrees F (175 degrees C) and grease 12 baking sheets.
Pour sauce over chicken and bake 5 minutes in the preheated oven. Cool completely on the sheets.
Ladle