Blood Orange Chicken
Serves: 2
Shirley Senger
1 January 1970
Based on User reviews:
43
Spice
46
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tbsps
Olive Oil1
Salt1 tbsp
Butter3 cloves
Garlic (chopped)3 cup
Chicken Stock3 tbsps
White Wine (dry)1 tsp
Parsley (chopped fresh)1 tbsp
HoneyDirections:
1
Place chicken breasts into a baking dish
2
Squeeze juice of 2 blood oranges over chicken
3
Marinate from 12 to 24 hours; drain and discard used marinade
4
Heat olive oil in a large skillet over medium heat
5
Season each chicken breast with salt and black pepper
6
Brown chicken in hot oil on both sides, about 4 minutes per side; transfer to a plate and cover with aluminum foil
7
Melt butter in a clean skillet over medium heat
8
Cook and stir onion and garlic in melted butter until onion is translucent and garlic has begun to brown, about 5 minutes
9
Stir in juice of 3 blood oranges, chicken stock, white wine, and parsley
10
Bring mixture to a boil
11
Return chicken breasts to skillet, reduce heat to low, and cover
12
Simmer until chicken is no longer pink inside, about 7 minutes per side
13
Place chicken to serving plates, leaving pan juices; dissolve honey in the pan juices and simmer sauce until thickened, about 2 minutes
14
Spoon sauce over chicken breasts to serve