- 1/2 cup chopped onion
- 3 garlic cloves, minced
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon pepper
- 1 tablespoon vegetable oil
- 4 boneless skinless chicken breast halves (4 ounces each)
- 3/4 cup orange juice
- 1/4 cup raisins
- In a skillet, saute onion, garlic, cinnamon and pepper in oil until onion is tender. Add chicken; turn to coat. Cook, uncovered, for 10 minutes or until juices run clear. Add orange juice and raisins. Cook over low heat for 5-10 minutes or until heated through. Yield: 4 servings.
Originally published as Cinnamon Raisin Chicken in Quick Cooking November/December 1999, p45
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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