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!
Chicken with Honey-Orange-Garlic Sauce
4 boneless, skinless chicken breasts, trimmed
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
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).