I love pairing fruit with savory dishes in the summertime. The other day I made this dish, which pairs chicken with orange, honey, and cinnamon. It's a combination that works really well and makes a really tasty dish. This is an adaptation of an Eating Well recipe.
Orange Honey Chicken
½ cup flour
¾ tsp salt, divided
4 chicken breast cutlets
1 tbsp canola oil
1 cup white wine
1½ tsp cornstarch
1 cup reduced-sodium chicken broth
¼ cup orange juice
2 tbsp honey
Pinch ground cinnamon
½ cup slivered almonds, toasted
1 navel orange, thinly sliced (optional garnish)
Combine flour and ½ tsp salt in a shallow dish. Dredge chicken in the flour, shaking off any excess.
Heat oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer to a plate. Add wine to the pan and cook for 1 minute. Combine the cornstarch and broth; add to pan. Scrape up any brown bits from the bottom of the pan. Add orange juice, honey, cinnamon, and the remaining ¼ tsp salt; bring to a boil. Reduce heat to a simmer, return the chicken and any accumulated juices to the pan and cook, turning the chicken once or twice, until an instant-read thermometer inserted into the thickest part of the meat registers 165° and the sauce has thickened, 10 to 12 minutes.
Transfer the chicken to a serving platter. Spoon the sauce over the chicken and garnish with the almonds and orange slices.
Makes 4 servings.
This is really good and really pretty easy to make. I had to increase the amount of flour to dredge the chicken in; it only called for 2 tbsp for 4 chicken breasts. And then you were supposed to use the "leftover" flour to thicken the sauce. I certainly didn't have any leftover and could barely cover the 2 chicken breasts I was using. I tried using flour to thicken the sauce, but was left with a bunch of clumps and it wasn't thickening properly, so I broke out the cornstarch. I think cornstarch works much better for thickening sauces than flour does.
It also called for the zest and juice of a navel orange. I used that, and wasn't really satisfied with the flavor. The orange I was using was really sweet and the finished sauce was missing some tartness, in my opinion. I have found that bottled orange juice is more tart and has better flavor than freshly squeezed navel oranges. Maybe I'm not buying quality oranges or something. I don't know. But next time I will use bottled orange juice.
The other change I made was that it called for a cinnamon stick instead of a pinch of cinnamon. You can do it either way; I just thought the pinch was easier. Oh, it also called for raisins, but I thought that sounded weird so I left them out.
I served this over couscous with green beans on the side. It went over very well at my house.