Blood Orange Chicken Recipe

Ingredients

This recipe was originally created to serve 4. Ingredient quantities adjust automatically for different servings, but cooking times and steps remain the same. Scaling may not be perfect.

• 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
• onion, minced
• 3 cloves garlic, chopped
• cup chicken stock
• 3 tablespoons dry white wine
• 1 teaspoon chopped fresh parsley
• 1 tablespoon honey

Directions

1. Place the chicken breasts in a glass or ceramic bowl. Squeeze the juice of two blood oranges over them, cover with plastic wrap, and refrigerate for 12 to 24 hours to marinate.
2. Remove chicken from the marinade, shake off excess juice, and season with salt and pepper. Discard the remaining marinade.
3. Heat olive oil in a large skillet over medium heat. Add the chicken and cook approximately 4 minutes per side until lightly browned. Transfer to a plate and cover with aluminum foil to keep warm.
4. Juice the remaining three blood oranges. Set aside.
5. In a clean skillet, melt butter over medium heat. Add the minced onion and chopped garlic, cooking while stirring until the onion is translucent and the garlic begins to brown, about 5 minutes.
6. Stir in the reserved blood orange juice, chicken stock, white wine, and parsley. Bring the mixture to a boil.
7. Return the chicken to the skillet, reduce heat to low, cover, and simmer. Cook until the chicken is fully cooked through, about 7 minutes per side. The internal temperature should reach at least 165F (74C).
8. Transfer the chicken to serving plates. Add honey to the pan juices and simmer for 2 minutes until the sauce thickens. Spoon the sauce over the chicken and serve immediately.

Recipe Tip

If blood oranges are out of season, navel oranges can be used as a substitute without compromising flavor.

Nutrition Facts (per serving)

• Calories: 349
• Total Fat: 19g (25% DV)
• Saturated Fat: 5g (25% DV)
• Cholesterol: 67mg (22% DV)
• Sodium: 202mg (9% DV)
• Total Carbohydrate: 19g (7% DV)
• Dietary Fiber: 1g (3% DV)
• Total Sugars: 14g
• Protein: 23g (46% DV)
• Vitamin C: 55mg (61% DV)
• Calcium: 36mg (3% DV)
• Iron: 1mg (7% DV)
• Potassium: 413mg (9% DV)