Venetian Pan-Roasted Chicken Breast with Spice Reduction Sauce This recipe is loosely adapted from a recipe for duck breast in Ricette di osterie del Veneto. It’s entirely modern but has precisely the sweet and sour flavors you might have found in Venetian cooking five hundred years ago. Four 6-ounce boneless, skinless chicken breasts flour butter salt pepper 1 scant teaspoon of each of the following: whole anise seed, whole fennel seed, ground cinnamon, ground cumin, ground coriander seed 1 teaspoon sesame seeds 1 teaspoon grated fresh ginger 4 teaspoons honey 1/3 cup red wine vinegar 1 1/4 cups chicken stock 2 tablespoons cold butter, cut in small pieces. 1. Lightly pound the chicken breasts so that they are an even 3/4 –in thick. Season with salt and pepper and dredge lightly in flour. Pan-fry until just cooked through, about 5- 8 minutes per side. Set aside and keep warm. 2. Pour off the fat, then combine the spices, honey and vinegar in the pan. Add the stock and reduce to 1/4. Remove from heat, stir in the butter and adjust seasoning. 3. Serve with the sauce. serves 4