4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 tablespoons honey
1 teaspoon salt
1 (.8 ounce) envelope dry onion soup mix
1/2 cup white wine
3 tablespoons chicken bouillon granules
1/2 teaspoon lemon zest
Heat oil in a large skillet over medium heat. Add chicken and saute until golden, about 5 minutes. Stir in the honey, salt, onion soup mix, wine, bouillon, lemon zest and chicken. Continue to stir until all ingredients are well blended. Heat to medium heat. When chicken is tender, remove from pan. Remove skin and bones and place on serving platter.
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