Tonight's dinner is inspired by a recipe by Melissa D'Arabian.
SPH Gluten Free Orange-Honey Chicken
olive oil
4 boneless, skinless chicken breasts
1 can orange juice concentrate
1/2 cup honey
salt & pepper
I love the fact that this is basically a 2-pot dish, and it whips up in no time flat!
Heat a skillet over medium high heat. Add enough oil to cover bottom of pan, and add chicken. Sprinkle chicken breasts with salt and pepper. Cover. Allow to brown, 5-7 minutes. While chicken is browning, in a saucepan (aka pot #2), melt orange juice concentrate and honey together. Add salt and pepper - just whatever you think will be proper seasoning. Allow to cook down for a few minutes while chicken finishes browning on side A.
So now it's time to turn your chicken. Turn your chicken. Add about half the orange sauce. Turn chicken to coat in the orangey yumminess, then place the unbrowned side back down in the pan. Allow to simmer for a few more minutes, til orange sauce gets more syrupy. Then, cover, reduce heat, and allow to finish cooking, about 5-7 more minutes. Keep an eye out - you don't want your sauce to burn.
Your cooking times will depend on how thick your chicken pieces are. Be sure to cook your chicken THOROUGHLY!
I said that I love the fact that this is a 2-pot dish. When I make it in our house, it's a full 4-burner! I serve it with Not Fried Rice and steamed California mix vegies, both of which can be cooking simultaneously. I usually plate it with rice on the bottom, then a layer of vegies and the chicken on top. Pour the glaze over all, and serve extra sauce in a bowl with a ladle or a gravy boat. Some of us like a LOT of the sauce!
Enjoy!
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