Ingredients
4
4 servings
- •4 skinless, boneless chicken breast halves
- •2 blood oranges, juiced
- •3 tablespoons olive oil
- •salt and freshly ground black pepper to taste
- •1 tablespoon butter
- •½ onion, minced
- •3 cloves garlic, chopped
- •3 blood oranges, juiced
- •¾ cup chicken stock
- •3 tablespoons dry white wine
- •1 teaspoon chopped fresh parsley
- •1 tablespoon honey
Instructions
- Place chicken breasts into a baking dish. Squeeze juice of 2 blood oranges over chicken. Marinate from 12 to 24 hours; drain and discard used marinade.
- Heat olive oil in a large skillet over medium heat. Season each chicken breast with salt and black pepper. Brown chicken in hot oil on both sides, about 4 minutes per side; transfer to a plate and cover with aluminum foil.
- Melt butter in a clean skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent and garlic has begun to brown, about 5 minutes. Stir in juice of 3 blood oranges, chicken stock, white wine, and parsley. Bring mixture to a boil. Return chicken breasts to the skillet, reduce heat to low, and cover. Simmer until chicken is no longer pink inside, about 7 minutes per side.
- Place chicken on serving plates, leaving pan juices; dissolve honey in the pan juices and simmer sauce until thickened, about 2 minutes. Spoon sauce over chicken breasts to serve.
Nutritional Facts
Per 4 servings
- Calories: 349
- Carbohydrate: 19g
- Fat: 19g
- Fiber: 1g
- Protein: 23g
- Sugar: 14g
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