citrus-olive chicken |
| Name: |
vanessa sanchez |
| Base: |
fort bragg, nc |
| Recipe: |
Prep time:3 minutes Cook time: 15 minutes
1tbsp. flour 4tbsp. chicken broth, divided
1/2tsp. dried thyme leaves 1/4cup orange juice
1/2tsp. dried oregano 2tsp. sugar
1/2tsp. salt 1/4 cup quartered pitted
1/4tsp. pepper Kalamata or ripe olives
4 boneless,skinless chicken 1tsp. cornstarch
breast halves 2tsp. finely shredded orange
1tbsp. olive oil peel
1.Combine flour, thyme, oregano, salt, and pepper in large resealable plastic bag; shake to mix well. Add chicken. Seal and shake to coat; set aside.
2.Heat olive oil in large nonstick skillet over medium heat. Add chicken. Cook 4 minutes per side to lightly brown.*
3.Add 3 tablespoons chicken broth, orange juice, sugar, and olives.
4.Bring to a simmer. Cover;cook 5 to 7 minutes longer or until internal temperature of chicken is 170 F. Remove chicken to serving platter; cover to keep warm. Blend cornstarch into remaining 1 tablespoon chicken broth. Stir into juices in pan. Cook and stir until slightly thickened. Stir in orange peel.
5. Serve chicken with sauce and hot cooked couscous or rice, if desired.
Serves 4
*Juicy Tip: Use tongs to turn, not a fork. A fork pierces the meat, allowing flavorful juices to escape. |
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