Melt butter in a pan to medium-high.
Brown chicken breasts about 10 minutes on medium-high heat, turning for even browning. Season with salt and pepper. Stir in balsamic vinegar with a wooden spoon.
Add quartered kiwis, dried apricots, raisins, almonds and filberts. Stir in honey and add rosemary. Cover and cook on low heat for 15 minutes. Serve
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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