Citrus ChickenFrom modelsmom 6 years ago
- 3 boneless, skinless chicken breast halves, about 1lb total shopping list
- 1 tsp vegetable oil shopping list
- 1 small onion shopping list
- 1 tsp minced garlic shopping list
- 2 cups rice made with chicken broth (recipe calls for instant rice, I use regular) shopping list
- 1/4 cup sliced or slivered almonds (optional) shopping list
- 1 cup chicken broth shopping list
- 1/4 cup honey-mustard shopping list
- 1 tsp balsamic vinegar shopping list
- 1 cup bottled orange segments (I used 2 small cans mandarin oranges) shopping list
- 1 T cornstarch (optional) shopping list
- 1 T water (optional) shopping list
How to make it
- Heat the oven or toaster oven to 325°.
- Heat oil in a large skillet that has a lid.
- Peel and coarsely chop the onion, adding to the skillet as you chop.
- Add the garlic and stir occasionally.
- Slice each breast half into strips about 1 inch wide, add to the skillet.
- Cook the chicken, stirring frequently, until it turns white and begins to brown, about 5 minutes.
- Meanwhile, toast the almonds in a small baking pan until light brown, about 5 minutes, and set aside.
- When the chicken starts to brown, add the chicken broth.
- Add the honey mustard and vinegar and stir until the mustard dissolves.
- Cover the pan and bring to a boil.
- Reduce the heat to low and simmer 5 minutes. Taste the broth. Add more honey mustard if you like.
- Add the orange segments. Raise the heat to medium.
- If you want a thicker sauce, combine the cornstarch and water in a small lidded container and shake well until the lumps disappear. Add to the skillet a little at a time, stirring contantly. Simmer until thickened, about 2 minutes more.
- Serve on a bed of rice, garnished with the almonds.