Season the chicken fillets with salt and pepper to taste. In a large pan, heat the shallot and the oil and gently brown the chicken fillets on each side. Add the stock, lemon zest, lemon juice and honey if used. Simmer until the chicken is cooked through. Remove to a serving dish and dribble the balsamic vinegar over the chicken. Wait 1 minute before pouring the sauce over the top. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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