| A reader requested Kelli's chicken
recipe. Kelli is a 'seat of the pants' cook, so feel free
to modify the recipe to suit your own taste. It works well
with whole cut-up chicken baked in the oven, too.
Good served with rice or mashed potatoes to use up the extra sauce! |
Kelli’s Honey & Orange Glazed Chicken 4 servings, unless you’re feeding a hungry handyman. ½ c orange juice ¼ c honey 2 T. red-wine vinegar 1 T Dijon mustard 1 t. ground ginger 1 t. dried thyme
1 medium onion, diced 1 clove garlic, minced 2 T Olive oil 4 boneless, skinless chicken breast halves S&P to taste Combine the orange juice, honey, vinegar, mustard, ginger and thyme. Set aside. In a large skillet, over medium-high heat, saute onion in olive oil for a few minutes, then add garlic. Shove the onions and garlic to the edge of the pan. Sprinkle chicken with S&P if you like. Add chicken breasts and brown briefly. Pour the orange juice mixture over the chicken, reduce the heat and simmer until the breasts are done, about 15-20 minutes. Kelli covers the chicken for the first part of the cooking time. When it's done, remove the chicken breasts to a serving dish (keep them warm!) and reduce the sauce to thicken and intensify the flavors.
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