Chicken with Honey-Orange Sauce
Chicken with Honey-Orange Sauce could be just the dairy free recipe you've been looking for. This main course has 466 calories, 36g of protein, and 14g of fat per serving. This recipe serves 4 and costs $3.04 per serving. Head to the store and pick up low sodium chicken broth, skinless boneless chicken breasts, white wine, and a few other things to make it today. 1056 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 35 minutes. It is brought to you by Eating Well. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is spectacular. If you like this recipe, take a look at these similar recipes: Chicken with Honey-Orange Sauce, Honey-Spiced Chicken with Orange Sauce, and Loukoumades with Honey-Orange Sauce.
Servings: 4
Preparation duration: 35 minutes
Ingredients:
1 tablespoon canola oil
1 3-inch cinnamon stick
2 tablespoons all-purpose flour
1/2 cup golden raisins
2 tablespoons honey
1 cup reduced-sodium chicken broth
2 navel oranges
1/4 teaspoon freshly ground pepper
1/2 teaspoon salt, divided
4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed
1/2 cup slivered almonds, toasted (see Tip)
1 cup white wine
Equipment:
whisk
bowl
frying pan
kitchen thermometer
Cooking instruction summary:
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 165F 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.
Step by step:
1. Zest and juice one orange.
2. Remove the skin and white pith from the other orange, then halve and slice. Reserve zest and juice separately from the orange slices.
3. Combine flour, 1/4 teaspoon salt and pepper in a shallow dish. Dredge chicken in the flour, shaking off any excess.
4. Transfer the remaining flour to a small bowl, add broth and whisk to combine.
5. Heat oil in a large nonstick skillet over medium heat.
6. Add the chicken and cook until browned, 3 to 4 minutes per side.
7. Transfer to a plate.
8. Add wine to the pan and cook for 1 minute.
9. 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 165F and the sauce has thickened, 10 to 12 minutes.
10. 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.
Nutrition Information:
covered percent of daily need
