Blood Orange Chicken recipe
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Ingredients
- 4 skinless, boneless chicken breast halves 2 blood oranges, juiced 3 tablespoons olive oil salt and freshly ground black pepper to taste 1 tablespoon butter ½ onion, minced 3 cloves garlic, chopped 3 blood oranges, juiced ¾ cup chicken stock 3 tablespoons dry white wine 1 teaspoon chopped fresh parsley 1 tablespoon honey
Nutrition Info
- 349.2 caloriescarbohydrate: 19 gcholesterol: 67 mgfat: 19.2 gfiber: 0.8 gprotein: 23 gsaturatedFat: 4.9 gservingSize: -sodium: 201.7 mgsugar: 14.4 gtransFat: : -unsaturatedFat: : -
Directions Blood Orange Chicken
Directions
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Place chicken breasts into a baking dish. Squeeze juice of 2 blood oranges over chicken. Marinate from 12 to 24 hours, drain and discard used marinade.
Heat olive oil in a large skillet over medium heat. Season each chicken breast with salt and black pepper. Brown chicken in hot oil on both sides, about 4 minutes per side, transfer to a plate and cover with aluminum foil.
Melt butter in a clean skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent and garlic has begun to brown, about 5 minutes. Stir in juice of 3 blood oranges, chicken stock, white wine, and parsley. Bring mixture to a boil. Return chicken breasts to skillet, reduce heat to low, and cover. Simmer until chicken is no longer pink inside, about 7 minutes per side.
Place chicken to serving plates, leaving pan juices, dissolve honey in the pan juices and simmer sauce until thickened, about 2 minutes. Spoon sauce over chicken breasts to serve.