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This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region.
Please fave and comment on the original submission here: http://www.furaffinity.net/view/5230195/
All that lovely flavour and colour in this delightful dish is sure to please from the kitchens of
Darsen
And yet another recipe! This one is much sweeter than the last two, though that depends on how much orange juice you use and whether or not you're using juice you squeeze yourself or juice that you buy from the store. If you do use your own oranges, there's definitely a lot more that you can do to improve the presentation of this recipe. Additionally, there is the option to use white wine (hence the mature rating) in this dish, but I chose not to. Much like the meat loaves, this one calls for it to be served on/with pasta of some sort, except this time I was just lazy and used rice so it could absorb the sauce.
(and yes, I DID go overboard with the raisins in the dish pictured)
Ingredients:
1/4-1/2 cup orange juice **(Alternative: 2 navel oranges)
2 tablespoons all-purpose flour
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
4 boneless, skinless chicken breasts (~1.25 lbs), trimmed and tenders removed
1 cup reduced-sodium chicken broth
1 tablespoon canola oil
1 cup white wine (optional)
1/2 cup golden raisins
2 tablespoons honey
1 3-inch cinnamon stick
1/2 cup slivered almonds, toasted
\Directions:
1. (If using navel oranges) Zest and juice one orange. Peel the other orange, remove white pith, then halve and slice. Reserve orange slices separately from the zest and juice.
2. Combine flour, 1/4 teaspoon salt, and pepper in a shallow dish. Dredge chicken in the flour, shaking off any excess. Transfer remaining flour to a small bowl, add broth and whisk to combine.
3. Heat oil in a large nonstick skillet over medium heat. Add chicken and cook until browned, 3 to 4 minutes per side. Transfer to a plate. (OPTIONAL: Add wine to the pan and cook for 1 minute) Add the flour-broth mixture, orange juice (OPTIONAL: or the reserved orange zest and juice), the remaining 1/4 teaspoon salt, raisins, honey, and cinnamon stick; bring to a boil. Reduce heat to a simmer, return the chicken and any accumulated juices to the pan and cook, turning the chicken once or twice, until an instant-read thermometer inserted into the thickest part of the meat registers 165 degrees Fahrenheit and the sauce has thickened, 10 to 12 minutes.
4. Transfer the chicken to a serving platter. Discard the cinnamon stick. Spoon the sauce over the chicken and garnish with the almonds and OPTIONAL reserved orange slices.
Makes 4 servings
Please fave and comment on the original submission here: http://www.furaffinity.net/view/5230195/
Please fave and comment on the original submission here: http://www.furaffinity.net/view/5230195/
All that lovely flavour and colour in this delightful dish is sure to please from the kitchens of
Darsen******************************And yet another recipe! This one is much sweeter than the last two, though that depends on how much orange juice you use and whether or not you're using juice you squeeze yourself or juice that you buy from the store. If you do use your own oranges, there's definitely a lot more that you can do to improve the presentation of this recipe. Additionally, there is the option to use white wine (hence the mature rating) in this dish, but I chose not to. Much like the meat loaves, this one calls for it to be served on/with pasta of some sort, except this time I was just lazy and used rice so it could absorb the sauce.
(and yes, I DID go overboard with the raisins in the dish pictured)
Ingredients:
1/4-1/2 cup orange juice **(Alternative: 2 navel oranges)
2 tablespoons all-purpose flour
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
4 boneless, skinless chicken breasts (~1.25 lbs), trimmed and tenders removed
1 cup reduced-sodium chicken broth
1 tablespoon canola oil
1 cup white wine (optional)
1/2 cup golden raisins
2 tablespoons honey
1 3-inch cinnamon stick
1/2 cup slivered almonds, toasted
\Directions:
1. (If using navel oranges) Zest and juice one orange. Peel the other orange, remove white pith, then halve and slice. Reserve orange slices separately from the zest and juice.
2. Combine flour, 1/4 teaspoon salt, and pepper in a shallow dish. Dredge chicken in the flour, shaking off any excess. Transfer remaining flour to a small bowl, add broth and whisk to combine.
3. Heat oil in a large nonstick skillet over medium heat. Add chicken and cook until browned, 3 to 4 minutes per side. Transfer to a plate. (OPTIONAL: Add wine to the pan and cook for 1 minute) Add the flour-broth mixture, orange juice (OPTIONAL: or the reserved orange zest and juice), the remaining 1/4 teaspoon salt, raisins, honey, and cinnamon stick; bring to a boil. Reduce heat to a simmer, return the chicken and any accumulated juices to the pan and cook, turning the chicken once or twice, until an instant-read thermometer inserted into the thickest part of the meat registers 165 degrees Fahrenheit and the sauce has thickened, 10 to 12 minutes.
4. Transfer the chicken to a serving platter. Discard the cinnamon stick. Spoon the sauce over the chicken and garnish with the almonds and OPTIONAL reserved orange slices.
Makes 4 servings
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/5230195/
Category Photography / Tutorials
Species Unspecified / Any
Size 640 x 480px
File Size 176.3 kB
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