From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Rinse the chicken and pat dry. Arrange in a shallow dish. Combine the orange juice, Dijon mustard, orange peel, black pepper and garlic in a bowl and mix well. Whisk in 5 Tablespoons of the olive oil. Pour over the chicken, turning to coat. Marinate in the refrigerator for 1 hour, turning occasionally.
Saute the almonds in 1/2 Tablespoon of the olive oil in a skillet until golden brown. Remove to a bowl. Drain the chicken, reserving the marinade. Saute the chicken in the remaining 1 Tablespoon olive oil in a skillet for 6 to 10 minutes per side or until brown and cooked through, turning occasionally.
Remove the chicken to a platter. Strain the reserved marinade into the pan drippings in the skillet. Add the broth and a mixture of the cornstarch and water and mix well. Cook over high heat for 5 minutes or until reduced by half, stirring constantly. Stir in the marmalade. Cook until blended, stirring constantly. Stir in the parsley and red pepper flakes.
Return the chicken to the skillet. Cook until the chicken is heated through, stirring constantly. Arrange 1 chicken breast on each plate; top with an orange slice. Sprinkle with the almonds. Serve with the sauce.
SERVINGS: 6
- 6 boneless skinless chicken breasts
- 5 Tablespoons orange juice
- 3 Tablespoons Dijon mustard
- 1 Tablespoon grated orange peel
- 1/4 teaspoon black pepper
- 2 cloves of garlic, chopped
- 6-1/2 Tablespoons olive oil
- 1 cup sliced almonds
- 2 cups chicken broth
- 1 Tablespoon cornstarch
- 1 Tablespoon water
- 2 Tablespoons orange marmalade
- 2 Tablespoons chopped fresh parsley
- 1/4 teaspoon red pepper flakes
- 6 orange slices
TO PREPARE:
Rinse the chicken and pat dry. Arrange in a shallow dish. Combine the orange juice, Dijon mustard, orange peel, black pepper and garlic in a bowl and mix well. Whisk in 5 Tablespoons of the olive oil. Pour over the chicken, turning to coat. Marinate in the refrigerator for 1 hour, turning occasionally.
Saute the almonds in 1/2 Tablespoon of the olive oil in a skillet until golden brown. Remove to a bowl. Drain the chicken, reserving the marinade. Saute the chicken in the remaining 1 Tablespoon olive oil in a skillet for 6 to 10 minutes per side or until brown and cooked through, turning occasionally.
Remove the chicken to a platter. Strain the reserved marinade into the pan drippings in the skillet. Add the broth and a mixture of the cornstarch and water and mix well. Cook over high heat for 5 minutes or until reduced by half, stirring constantly. Stir in the marmalade. Cook until blended, stirring constantly. Stir in the parsley and red pepper flakes.
Return the chicken to the skillet. Cook until the chicken is heated through, stirring constantly. Arrange 1 chicken breast on each plate; top with an orange slice. Sprinkle with the almonds. Serve with the sauce.
SERVINGS: 6
