Description
Chicken with blood oranges? I am so in love with this recipe! I set out to create a dish that highlighted the deep citrus flavor and absolutely beautiful coloring of blood oranges. Pair it with some fresh steamed vegetables for a healthy dinner!
Ingredients
- 4 skinless, boneless chicken breast halves
- 5 blood oranges, divided
- salt and freshly ground black pepper to taste
- 3 tablespoons olive oil
- 1 tablespoon butter
- ½ onion, minced
- 3 cloves garlic, chopped
- ¾ cup chicken stock
- 3 tablespoons dry white wine
- 1 teaspoon chopped fresh parsley
- 1 tablespoon honey
Directions
- 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.
- Remove chicken from marinade and shake off excess. Season chicken with salt and pepper. Discard remaining marinade.
- 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.
- Juice the remaining three blood oranges.
- 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.
