Honey Cardamom Chicken

I've never cooked with cardamom before, and I was looking for a way to jazz up the chicken breast I took out of the freezer this morning. I found a bunch of recipes for cardamom chicken online this afternoon, but none of them were quite right. So I used them as inspiration and made my own.

Honey Cardamom Chicken for 2

Ingredients

1 big ole chicken breast (skin or no, I used no skin)
1 medium sized onion
2 lemons
1 1/2 tsp ground cardamom
1 1/2 tsp fresh ground black pepper
1 cup of white wine (Chardonnay)
1/2 cup of honey
pinch of salt
olive oil

Preparation

Whisk together the wine, honey, cardamom, salt & pepper in a small bowl.

Cut the chicken into 1 x 1 inch chunks, place in a medium-sized bowl, and pour the mixture over the chunks. Cover with plastic and let the marinade sit for about a half an hour.

Saute the onion in the olive oil until tender.

When the chicken is sufficiently marinated, pour about 3 tbsp of oil into a pan and heat it until it starts to smoke. Brown the chicken in the pan.

Cut the lemon into thin, round slices and line a baking dish with them. Sprinkle sauteed onions over the lemons.

Place the browned chicken pieces on top of the lemon and onion. Pour the rest of the marinade mixture over the chicken, sprinkle with salt, and pop into the oven at 390 degrees for about 20 minutes.

Serve with jasmine rice cooked with onion and raisins and spinach sauteed with garlic. And the rest of the chardonnay.

* * * * * * *

It was actually a really good dish; different and with a nice, gentle taste.

What would I have done differently? I would have used sherry instead of white wine; I would have used regular clover honey instead of the honey I brought back with me from Ukraine (the taste was too strong); and I would have served the dish with asparagus (but only if it was in season).

I would also bake some cardamom cookies to have with tea after dinner. : )

What I'm outaged about today? The way that the American Idol judges make fun of trans people.