Blood Orange Chicken
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Blood Orange Chicken

1. Skinless, boneless chicken breast halves - 4
2. Blood oranges, juiced - 2
3. Olive oil - 3 tablespoons
4. Salt and freshly ground black pepper to taste - 3 tablespoons
5. Butter - 1 tablespoon
6. Onion, minced - ½
7. Garlic, chopped - 3 cloves
8. Blood oranges, juiced - 3
9. Chicken stock - ¾ cup
10. Dry white wine - 3 tablespoons
11. Chopped fresh parsley - 1 teaspoon
12. Honey - 1 tablespoon

How to cook deliciously - Blood Orange Chicken

1. Stage

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.

2. Stage

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.

3. Stage

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 the skillet, reduce heat to low, and cover. Simmer until chicken is no longer pink inside, about 7 minutes per side.

4. Stage

Place chicken on 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.