Chicken is one of those versatile foods that adapts well to various ingredients and can become something truly spectacular. Oranges have a tendency to enhance the flavor of whatever they are added to. Now cook chicken with oranges and you have a truly wonderful dish indeed.
This is one of those recipes that could be referred to as a “skillet meal”. A skillet meal is defined as a recipe that is made on the stovetop using one pan or skillet. The meal or dish usually begins in a pan and is cooked or simmered until finished and ready to serve.
The allure of a skillet meal is the ease of preparation. Of course, the ease of clean-up can’t be overlooked as well, but being able to prepare a dish without multiple steps, using multiple utensils, dishes, and pans makes it easy. Additionally, the free time you will have as the main dish is simmering, allows you to prepare the side dishes.
Regarding the oranges for this recipe, it’s best to use the juiciest, sweetest oranges you can find. Since the white layer under the skin of an orange is bitter, try to remove as much of it as possible. The best oranges to use (and they are really tangerines) are Clementines. These little fruits are so sweet and juicy that they are perfect. Additionally, they peel so easily that there is no underlying bitter layer. And, of course, they are seedless.
Chicken Breasts with Oranges and Onions Recipe
Ingredients for Chicken with Oranges and Onions:
- 3 whole skinless, boneless chicken breasts cut in half
- 3 tablespoons olive oil
- 3 tablespoons butter
- Slices from at least 3 large oranges or 4-5 small oranges (peeled and deseeded)
- 1 large sweet onion, thickly sliced
- ½ cup chicken stock
- ½ cup cream or milk
- Dash of nutmeg
Directions for Chicken with Oranges and Onions:
Put the olive oil and the butter in the bottom of a large, heavy skillet. Put on medium heat to melt the butter, stirring the two ingredients together. Once the butter is melted, place the breasts in a single layer and cook, uncovered, over medium heat to brown each side – about 8 minutes per side. Transfer the breasts to a plate.
In the bottom of the skillet, put the oranges and the onion slices. Cook for about 6 minutes stirring occasionally.
Add the chicken broth and the cream to the skillet and stir to incorporate and bring to a boil. Add the chicken breasts. Sprinkle each with a dash of nutmeg, cover the skillet, lower the heat to simmer and cook for 10 minutes. Turn the chicken breasts over and simmer for an additional 5 minutes. Spoon the sauce over the beasts and serve.
(Adapted from Secrets of Better Cooking, 1973)
All ingredients for this recipe were purchased from Meijer, 28th Street, Grand Rapids, Michigan.
OTHER DELICIOUS CHICKEN RECIPES:
Chicken Pot Pie Recipe – the gravy in this is the best ever
The Best Chicken and Dumplings Recipe Ever
Easy Parmesan Chicken Recipe – so good
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