Jeweled Chicken
How to Make It
Step 1
1
Place chicken in an 11- to 12-inch frying pan. Add broth, orange peel, orange juice, wine, dried fruit bits, and dried cranberries. Cover and bring to a boil over high heat. Reduce heat and simmer until meat is no longer pink in center of thickest part (cut to test), 15 to 20 minutes total. Transfer chicken to a platter; keep warm.
Step 2
2
Boil pan juices over high heat, uncovered, until reduced to 1 cup, 3 to 4 minutes. Mix cornstarch with 3 tablespoons water, pour into sauce, and stir until boiling.
Step 3
3
Moisten chicken with some of the sauce and pour remainder into a bowl. Sprinkle chicken with green onions. Serve with remaining sauce and salt to add to taste.
Ingredients
4 frozen boned, skinned chicken breast halves (8 oz. each)
1 1/4 cups fat-skimmed chicken broth
1 teaspoon grated orange peel
1 cup orange juice
1/4 cup dry white wine
3/4 cup mixed dried fruit bits
1/3 cup dried cranberries
1 tablespoon cornstarch
1/4 cup minced green onions
Salt
Directions
Step 1
1
Place chicken in an 11- to 12-inch frying pan. Add broth, orange peel, orange juice, wine, dried fruit bits, and dried cranberries. Cover and bring to a boil over high heat. Reduce heat and simmer until meat is no longer pink in center of thickest part (cut to test), 15 to 20 minutes total. Transfer chicken to a platter; keep warm.
Step 2
2
Boil pan juices over high heat, uncovered, until reduced to 1 cup, 3 to 4 minutes. Mix cornstarch with 3 tablespoons water, pour into sauce, and stir until boiling.
Step 3
3
Moisten chicken with some of the sauce and pour remainder into a bowl. Sprinkle chicken with green onions. Serve with remaining sauce and salt to add to taste.
Search All of Sunset's Recipes
The Latest
These Are the Best Mussels We’ve Ever Had (Plus, More Snacks from Portland’s Best Bar)
