Here we combine raisins, cinnamon, honey and almonds with orange juice, zest, wine and broth to make a rich, savory pan sauce for chicken. There's plenty of the gorgeous sauce, so be sure to serve whole-wheat egg noodles, couscous or rice on the side.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2009

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Recipe Summary

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Zest and juice one orange. Remove the skin and white pith from the other orange, then halve and slice. Reserve zest and juice separately from the orange slices.

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  • Combine flour, 1/4 teaspoon salt and pepper in a shallow dish. Dredge chicken in the flour, shaking off any excess. Transfer the remaining flour to a small bowl, add broth and whisk to combine.

  • Heat oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer to a plate. Add wine to the pan and cook for 1 minute. Add the flour-broth mixture, the reserved orange zest and juice, raisins, honey, cinnamon stick and the remaining 1/4 teaspoon salt; bring to a boil. Reduce heat to a simmer, return the chicken and any accumulated juices to the pan and cook, turning the chicken once or twice, until an instant-read thermometer inserted into the thickest part of the meat registers 165 degrees F and the sauce has thickened, 10 to 12 minutes.

  • Transfer the chicken to a serving platter. Discard the cinnamon stick. Spoon the sauce over the chicken and garnish with the reserved orange slices and almonds.

Tips

Tip: To toast slivered almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

418 calories; protein 31.3g 63% DV; carbohydrates 37g 12% DV; exchange other carbs 2.5; dietary fiber 3.2g 13% DV; sugars 24.7g; fat 12.5g 19% DV; saturated fat 1.6g 8% DV; cholesterol 72.3mg 24% DV; vitamin a iu 150.5IU 3% DV; vitamin c 33mg 55% DV; folate 42.3mcg 11% DV; calcium 78.7mg 8% DV; iron 2.2mg 12% DV; magnesium 76.2mg 27% DV; potassium 643.5mg 18% DV; sodium 498.4mg 20% DV; thiamin 0.2mg 16% DV; added sugar 8g.

Reviews (13)

Read More Reviews
13 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
go light on the zest...too strong Read More
Rating: 4 stars
12/08/2011
I love oranges so I used more zest and it was fantastic.....this recipe is a real keeper...... Read More
Rating: 5 stars
10/30/2011
Big bold and unique flavors. The orange flavor from the zest juice and fresh slices of navel orange which I cut into fairly small bites lend flavor complexity through layering to this dish. The toasted almond slivers are also an integral ingrediant. I used artisanal chestnut honey from Corsica that has a strong and unusually bitter flavor that works perfectly here. I pounded the chicken to tenderize it in between wax paper sheets and adjusted cooking time accordingly. My husband said that he really liked it but that he thought that he would have like for it to be spicy. We had couscous with this dish because there really is lots of delicious sauce. Which is another reason that I love this dish. Stephanie United States FL Read More
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Rating: 5 stars
10/29/2011
Delicious My family really liked this recipe. I cut my chicken breasts into chunks so that the sauce covered more in each bite. I would do this again. This would make a wonderful dish for company. Pros: Easy to make so good to eat nice presentation Read More
Rating: 5 stars
10/30/2011
I thought this tasted really really good but it took me like an hour to make. It may have taken longer for me because I am not super savvy in the kitchen but still it took longer than it was listed (35 minutes). Read More
Rating: 4 stars
10/21/2016
A sweet meal unlike what I normally cook. The raisins and almonds were a nice compliment (although I had too many raisins in mine oops!) It was very filling. Since I don't keep wine in the house I substituted cranberry juice broth and white wine vinegar. The Vinegard added a very nice back flavor but I think the juice made it a touch too sweet. I'd use vegetable stock next time. I didn't like the orange garnish but my hubby seemed to. It won't be a regular but definitely will make again. Read More
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Rating: 5 stars
10/30/2011
i love your recipe.i have tried it. Read More
Rating: 5 stars
10/30/2011
I made this tonight and it is one of the BEST chicken recipe finds! I used salt substiture and boneless chicken thighs. This will be on my list of regulars! Hubby and I love the orange honey sauce and the chicken was so tender. Cooking times listed in the recipe were right on target. We served it with fresh string beans and baked sweet potato. Read More
Rating: 5 stars
10/30/2011
Delicious! The toasted almonds really made the dish. Alison New Haven CT Read More