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Chicken with Honey-Orange Sauce

Source: © EatingWell Magazine
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Rating: 3.5   Reviews: 3 See Reviews
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Active Time:  35 Minutes
Total Time:  35 Minutes
  4 servings
Here we combine raisins, cinnamon, honey and almonds with orange juice, zest, wine and broth to make a rich, savory pan sauce for chicken. There’s plenty of the gorgeous sauce, so be sure to serve whole-wheat egg noodles, couscous or rice on the side.
RECIPE INGREDIENTS
2   navel oranges
2 tablespoons   all-purpose flour
1/2 teaspoon   salt, divided
1/4 teaspoon   freshly ground pepper
4   boneless, skinless chicken breasts (about 1 1/4 pounds), trimmed and tenders removed
1 cup  reduced-sodium chicken broth
1 tablespoon   canola oil
1 cup  white wine
1/2 cup  golden raisins
2 tablespoons   honey
1   3-inch cinnamon stick
1/2 cup  slivered almonds, toasted (see Tip)

Tip: : To toast slivered almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Chicken with Honey-Orange Sauce Recipe at Cooking.com
DIRECTIONS
Zest and juice one orange. Remove the skin and white pith from the other orange, then halve and slice. Reserve zest and juice separately from the orange slices.


Combine flour, 1/4 teaspoon salt and pepper in a shallow dish. Dredge chicken in the flour, shaking off any excess. Transfer the remaining flour to a small bowl, add broth and whisk to combine.


Heat oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer to a plate. Add wine to the pan and cook for 1 minute. Add the flour-broth mixture, the reserved orange zest and juice, raisins, honey, cinnamon stick and the remaining 1/4 teaspoon salt; bring to a boil. Reduce heat to a simmer, return the chicken and any accumulated juices to the pan and cook, turning the chicken once or twice, until an instant-read thermometer inserted into the thickest part of the meat registers 165°F and the sauce has thickened, 10 to 12 minutes.


Transfer the chicken to a serving platter. Discard the cinnamon stick. Spoon the sauce over the chicken and garnish with the reserved orange slices and almonds.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Thrifty Servings: One-Dish Meals Under $3
Nutrition Facts per Serving
Yield:   4 servings
Calories: 420
Fat. Total: 13g
Protein: 31g
Carbohydrates, Total: 37g
Fat, Saturated: 2g
Fiber: 3g
Cholesterol: 74mg
Sodium: 395mg
% Cal. from Fat: 28%
Spotlight Recipe Review See all 3 reviews »

Rating: 4
by: Marie, MD Reviewed: 05/14/2009
Good stuff!
This is a good one! It was well received by everyone. The only thing is that the chicken is most tender when first taken out of the pan after the initial cooking (I couldn't help tasting :-). It got a bit more tough when the sauce was reducing - which took a while. I think perhaps reducing the sauce some, then adding back the chicken will give even better results. I also paired this with white rice, which was great for eating with the sauce. Great recipe!
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