Blood Orange Chicken

Why pair chicken with blood oranges? Because they'll add an irresistible citrus flavor to the dish and will make the pan sauce the most beautiful color!

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 349 Calories

Ingredients

• 1 tablespoon butter
• 1 tablespoon honey
• 3 tablespoons olive oil
• 4 skinless, boneless chicken breast halves
• salt and freshly ground black pepper to taste
• 3 cloves garlic, chopped
• 1 teaspoon chopped fresh parsley
• 3 tablespoons dry white wine
• 2 blood oranges, juiced
• 0.75 cup chicken stock
• 0.5 onion, minced

Recipe Instructions

Step 1

Place chicken breasts into a glass or ceramic bowl. Juice two of the blood oranges over the chicken. Cover the bowl with plastic wrap and marinate in the refrigerator for 12 to 24 hours.

Step 2

Remove chicken from marinade and shake off excess. Season chicken with salt and pepper. Discard remaining marinade.

Step 3

Heat olive oil in a large skillet over medium heat. Add chicken and cook for about 4 minutes per side. Transfer to a plate and cover with aluminum foil.

Step 4

Juice the remaining three blood oranges.

Step 5

Melt butter in a clean skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent and garlic begins to brown, about 5 minutes. Stir in remaining blood orange juice, chicken stock, white wine, and parsley; bring to a boil. Return chicken to the skillet, reduce the heat to low, and cover. Simmer until chicken is no longer pink inside, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to serving plates.

Step 6

Add honey to the pan juices and simmer until dissolved and the sauce has thickened, about 2 minutes. Spoon sauce over chicken and serve.