Chicken with Honey-Orange Sauce

From EatingWell: March/April 2009 — Subscribe Now!

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.

READER'S COMMENT:

"i love your recipe.i have tried it. "

Comments

Comment	Posted
i love your recipe.i have tried it.	1 week 4 days ago
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! thebongoqueen	4 weeks 3 days ago
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).	4 weeks 4 days ago
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.	5 weeks 4 days ago
Used Steph's version and added a little soy sause, sesame oil, and red pepper flakes, also cheated and added about two table spoons clear/fied butter and a drizzle of EVOO, man take about good...PS. You might also swap the white for one cup of red, I used a cheap sarrah Big Dave, Steinhatchee, fl	8 weeks 2 days ago
Delicious! The toasted almonds really made the dish. Alison, New Haven, CT	8 weeks 2 days ago
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	8 weeks 2 days ago
My husband and I REALLY like this recipe. It's a little putsy but not too much. Penny Henne, Minneapolis, MN	8 weeks 2 days ago