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Chicken Skillet with Oranges

 Chicken Skillet with Oranges
When I was younger, my mother and 4-H sparked my interest in cooking. Outside the kitchen, you'll find me working on a craft, at a church function or in the garden.
4 ServingsPrep: 10 min. Bake: 25 min.


  • 4 boneless skinless chicken breast halves, cut into thin strips
  • 1/4 cup butter
  • 1/3 cup sliced green onions
  • 3 garlic cloves, minced
  • 1 cup water
  • 1/3 cup raisins
  • 3 tablespoons chopped fresh parsley, divided
  • 2 teaspoons brown sugar
  • 1 teaspoon chicken bouillon granules
  • 1/8 teaspoon salt
  • 1 orange, cut into 8 wedges
  • Hot cooked rice


  • In a large skillet, saute chicken in butter for 6-8 minutes or until
  • juices run clear. Remove from skillet; set aside. Saute onions and
  • garlic in drippings until tender. Add water, raisins, 2 tablespoons
  • parsley, brown sugar, bouillon and salt. Simmer for 15 minutes or
  • until liquid is reduced by half. Add chicken and heat through.
  • Sprinkle with remaining parsley. Squeeze juice form orange wedges
  • over chicken. Serve over rice. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 305 calories, 15 g fat (8 g saturated fat), 104 mg cholesterol, 469 mg sodium, 16 g carbohydrate, 1 g fiber, 28 g protein.

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Chicken Skillet with Oranges (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.