Wash the ready-to-cook chicken breasts under running water, dab dry, season with salt and pepper. Heat the butter in a frying pan and fry the chicken breasts in it on all sides, add the honey and toss briefly. Place the chicken breast fillets in an ovenproof dish and cook in a preheated oven at 150°C for 20 minutes.Peel the shallots, dice very finely and sauté in the remaining fat.Deglaze with white wine, pour in the chicken stock and reduce by half over a high heat.Season the sauce with lemon juice, salt and pepper and thicken slightly with a little cornstarch.Stir in the cranberries and toss briefly. Remove the chicken breast fillets from the oven and cut into slices.Spread the cranberry sauce on hot plates, arrange the fillet slices and a portion of long grain wild rice mixture on each. Garnish with steamed scallions and chervil and serve.
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