Chicken with honey-orange sauce
adapted from the recipe at delish.com
2 navel oranges
2 tablespoons all-purpose flour
1/2 teaspoon salt, divided
1/4 teaspoon pepper
4 boneless, skinless chicken breasts, trimmed and tenders removed
1 cup reduced-sodium chicken broth
1 tablespoon canola oil
1 cup white wine (or apple juice)
1/2 cup golden raisins
2 tablespoons honey
1 3-inch cinnamon stick
1/2 cup slivered almonds
Zest and juice 1 orange. Remove skin and white pith from other orange, then halve and slice. Reserve zest and juice separately from orange slices.
Combine flour, 1/4 teaspoon salt, and pepper in a shallow dish. Dredge chicken in flour, shaking off any excess. Transfer remaining flour to a small bowl, add broth, and whisk to combine.
Heat oil in a large nonstick skillet over medium heat. Add chicken and cook until browned, 3 to 4 minutes per side. Transfer to a plate. Add wine to pan and cook 1 minute. Add flour-broth mixture, reserved orange zest and juice, raisins, honey, cinnamon stick, and remaining 1/4 teaspoon salt; bring to a boil. Reduce heat to a simmer, return chicken and any accumulated juices to pan and cook, turning chicken once or twice, until an instant-read thermometer inserted into thickest part of meat registers 165 degrees F and sauce has thickened, 10 to 12 minutes.
Transfer chicken to a serving platter. Discard cinnamon stick. Spoon sauce over chicken and garnish with reserved orange slices and almonds.
Serves 4
**MY NOTES: This is another one of those recipes that I find needs very little tweaking. The recipe calls for freshly ground pepper. I use the ground pepper in the can because that's what I have. The recipe also calls for toasting the slivered almonds. I don't bother. I don't like the taste of toasted almonds. I barely like the taste of almonds to begin with.
