I love writing. Brian loves cooking. Yet we've been terribly lax with our food blogging. We've been eating... just not blogging. Several people have asked where we've gone, and when the next blog will appear, so here we are. Glad to know you're enjoying!
Another post will be coming this week. And here's the early disclaimer -- it WILL NOT be a healthy one. But one I've become addicted to eating. And Brian has become addicted to making. Seemingly because he gets to use a mini-blowtorch.
Chicken with Honey-Orange-Garlic Sauce
You'll need:
4 boneless, skinless chicken breasts, trimmed
2 oranges
2 tablespoons flour
salt & pepper
1 cup chicken broth
3 garlic cloves, chopped
1 tablespoon canola oil
1 cup white wine (use a mild, fruity wine)
2 tablespoons honey
1 cinnamon stick
Assorted micro-greens
This, however, is a health one. And quite tasty also. It's a great summertime chicken dish that is rather quick to prepare. Happy reading and eating!
Chicken with Honey-Orange-Garlic Sauce
You'll need:
4 boneless, skinless chicken breasts, trimmed
2 oranges
2 tablespoons flour
salt & pepper
1 cup chicken broth
3 garlic cloves, chopped
1 tablespoon canola oil
1 cup white wine (use a mild, fruity wine)
2 tablespoons honey
1 cinnamon stick
Assorted micro-greens
Steps:
First, zest and juice one orange. Keep in a small bowl. Peal and pith the other, then halve and slice.
Combine flour, salt & pepper in a shallow dish.Dredge chicken in the flour. Transfer remaining flour into a small bowl, add broth and whisk to combine.
Heat oil in a large, non-stick skillet over med-high heat. Brown the chicken (3-4 minutes per side). Remove from pan. Add wine to pan to deglaze (about 1 minute). Add flour/broth mixture, orange zest & juice, honey cinnamon and a pinch of salt. Bring to a boil. Reduce heat to a simmer.
Return the chicken to pan. Cook, turning once or twice until cooked through. Sauce should thicken. (10-12 minutes)
Remove cinnamon stick before serving.
Plate chicken, spooning sauce over it. Top with orange slices and micro-greens.
Serve with your favorite veggie. We paired it with lemon-basil carrots (recipe later).
Combine flour, salt & pepper in a shallow dish.Dredge chicken in the flour. Transfer remaining flour into a small bowl, add broth and whisk to combine.
Heat oil in a large, non-stick skillet over med-high heat. Brown the chicken (3-4 minutes per side). Remove from pan. Add wine to pan to deglaze (about 1 minute). Add flour/broth mixture, orange zest & juice, honey cinnamon and a pinch of salt. Bring to a boil. Reduce heat to a simmer.
Return the chicken to pan. Cook, turning once or twice until cooked through. Sauce should thicken. (10-12 minutes)
Remove cinnamon stick before serving.
Plate chicken, spooning sauce over it. Top with orange slices and micro-greens.
Serve with your favorite veggie. We paired it with lemon-basil carrots (recipe later).
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