Serve this super-quick chicken dish over rice or whole wheat couscous with tender-crisp green beans and a few orange slices for a lovely meal.
- Prep: 5 min
- Cooking: 15 min
- 1 orange
- 2 garlic cloves minced
- 1 tbsp (15 mL) honey
- 1 lb (450 g) boneless skinless chicken cut into 1/2 inch (1 cm) strips
- Salt and pepper to taste
- 1 cup (250 mL) 35 % cream
Finely grate 1/2 tsp (2 mL) of zest from orange; set aside. Squeeze out 1/2 cup (125 ml) juice. In a bowl, combine, orange juice, garlic and honey.
Heat a large nonstick skillet over medium-high heat. Add chicken in a single layer. Add salt and pepper to taste. Brown chicken, turning once, for about 3 minutes. Transfer to a bowl. Pour orange juice mixture into pan and bring to a boil, scraping up any brown bits stuck to pan. Boil for about 3 min or until reduced by about half.
Return chicken to pan, discarding any accumulated juices, and stir to coat in sauce. Stir in orange zest and cream and bring to a simmer. Reduce heat and simmer, stirring, for about 2 min or until chicken is no longer pink inside and sauce is slightly thickened.
Air-chilled chicken works best for this recipe so it browns nicely and gets a good flavour.
For the Adventurous: Add 1/4 tsp (1 mL) hot pepper flakes to the orange juice mixture. Sprinkle each serving with fresh basil.
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Top 5 Nutrients
|Calcium:||7 % / 76 mg|
|Vitamin B6:||56 %|
|Vitamin C:||51 %|