You'll want to add this jazzed-up chicken dish to your regular rotation of healthy poultry meals. The great orange and soy flavors meld perfectly with the herbs and spices. —Elizabeth Hackett, Tucson, Arizona
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- 1 tablespoon butter
- 3/4 cup orange juice
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 can (11 ounces) mandarin oranges, drained
- Hot cooked rice
- Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the flour, salt, cinnamon, cloves and pepper. Add chicken, one piece at a time, and shake to coat.
- In a large skillet over medium heat, cook chicken in oil and butter for 6-8 minutes on each side or until juices run clear.
- In a small bowl, combine the orange juice, brown sugar and soy sauce. Remove chicken and keep warm. Add orange juice mixture to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add oranges; heat through.
- Serve chicken with rice and orange sauce. Yield: 4 servings.
Originally published as Spiced Orange Chicken in Country Woman April/May 2009, p41
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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