Chicken with Honey-Orange Sauce

8 Ratings
  • 5 6
  • 4 2
  • 3 0
  • 2 0
  • 1 0

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

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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

Per Serving:
418 calories; protein 31.3g; carbohydrates 37g; dietary fiber 3.2g; sugars 24.7g; fat 12.5g; saturated fat 1.6g; cholesterol 72.3mg; vitamin a iu 150.5IU; vitamin c 33mg; folate 42.3mcg; calcium 78.7mg; iron 2.2mg; magnesium 76.2mg; potassium 643.5mg; sodium 498.4mg; thiamin 0.2mg; added sugar 8g.
Exchanges:

2 1/2 fruit, 3 1/2 lean meat, 1 fat
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