Raspberry-Orange Herbed Chicken |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This was one of my first ventures into creating my own recipes. I was a mere child. Seems like it was 30 years ago. Oh wait-It WAS 30 years ago! Ingredients:
1 large navel orange |
4 large boneless skinless chicken breast halves |
1/4 cup all-purpose flour |
salt and pepper |
2 tablespoons olive oil |
1/2 cup raspberry vinegar |
1 cup chicken broth |
2 tablespoons butter |
1 1/2 tablespoons all-purpose flour |
2 tablespoons minced chives |
1 tablespoon chopped dill weed |
Directions:
1. Grate zest from orange, then juice it. If you get less than 1/2 cup of juice add more orange juice or water to make 1/2 cup. Set zest and juice aside.
2. Put olive oil into a 10-inch covered skillet over medium heat.
3. Salt and pepper chicken. Dredge in flour and shake off excess.
4. Add chicken pieces to hot skillet and cook until lightly brown on all sides and juices run clear. Remove from skillet and set aside.
5. Pour off the oil from skillet and add the butter.
6. When butter is melted add 1 1/2 tablespoons flour; stir until lumps disappear and flour turns golden brown.
7. Add the vinegar, chicken broth, and orange juice. Cook over medium heat, stirring constantly, until sauce thickens slightly.
8. Reduce heat to medium low. Return chicken to pan and simmer, covered, for about 5 minutes.
9. Stir in chives, dill, and grated orange zest. Simmer 5 more minutes.
10. Serve on a bed of rice with the sauce on the side.
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