Chicken with Honey-Orange Sauce

Chicken with Honey-Orange Sauce

13 Reviews
From: EatingWell Magazine, March/April 2009

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.

Ingredients 4 servings

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  • 2 navel oranges
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt, divided
  • ¼ teaspoon freshly ground pepper
  • 4 boneless, skinless chicken breasts, (about 1¼ pounds), trimmed and tenders removed
  • 1 cup reduced-sodium chicken broth
  • 1 tablespoon canola oil
  • 1 cup white wine
  • ½ cup golden raisins
  • 2 tablespoons honey
  • 1 3-inch cinnamon stick
  • ½ cup slivered almonds, toasted (see Tip)

Preparation

  • Active

  • Ready In

  1. 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.
  2. Combine flour, ¼ 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.
  3. 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 ¼ 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°F and the sauce has thickened, 10 to 12 minutes.
  4. 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.
  • 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 information

  • Per serving: 418 calories; 12 g fat(2 g sat); 3 g fiber; 37 g carbohydrates; 31 g protein; 42 mcg folate; 72 mg cholesterol; 25 g sugars; 8 g added sugars; 150 IU vitamin A; 33 mg vitamin C; 79 mg calcium; 2 mg iron; 498 mg sodium; 644 mg potassium
  • Nutrition Bonus: Vitamin C (55% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2½ fruit, 3½ lean meat, 1 fat

Reviews 13

October 21, 2016
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By: LinaCollier
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.
December 08, 2011
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By: MJ312B
I love oranges so I used more zest and it was fantastic.....this recipe is a real keeper......
January 26, 2011
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By: sally-girl
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
April 15, 2010
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By: agrav128
go light on the zest...too strong
January 04, 2010
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By: EatingWell User
I halved the recipe since I live alone - it was easy to prepare and absolutely delicious the first day, but when I dove into the leftovers the next, I found it had turned cloyingly sweet and cinnamony. Doesn't age well, so I guess I'll have to tuck this one away until I find myself someone to cook for :)
November 10, 2009
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By: EatingWell User
i love your recipe.i have tried it.
October 22, 2009
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By: thebongoqueen
This was absolutely delicious and so easy to cook! I don't normally like wine based sauces but this one was so yummy. The almonds are key and so are the raisins. I also added dried cherries and they blended very nicely! Definitely one I'll be cooking again!
October 20, 2009
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By: EatingWell User
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).
October 13, 2009
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By: EatingWell User
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.