Wednesday, April 21, 2010

Recipe #27: Super Easy Mexican Orange Chicken

Here's a quick and easy, good-for-you chicken recipe adapted from one of my cookbooks. I liked the different take on chicken- I'm so used to lemon chicken recipes, I wouldn't have thought of such a basic orange chicken recipe.


2 chicken breasts, approx 6oz each
3 tablespoons flour, seasoned with salt and pepper
2 (or more to taste) cloves of garlic, minced
1/4-1/2 cup red onion, coarsely chopped
1/4 cup orange juice
olive oil


Coat chicken breasts in seasoned flour; shake off excess flour.
Place onion, garlic, and chicken in a skillet with hot olive oil. Brown both sides of the chicken, 2 minutes per side.
Remove chicken breasts and set aside. Pour the orange juice into the pan and deglaze.
Put chicken back in the skillet and cover, cooking on medium heat for 6 minutes or until no longer pink in the middle.

Serve (topping with the onion from the pan) with Mexican rice or your choice of side. Garnish with slices of orange.

We squeezed the orange slices over the chicken. It was very moist, and the onions totally made the dish. The rice is a pack of Uncle Bens Ready Rice, Spanish Style, which only takes 90 seconds in the microwave to be perfect:

No comments:

Post a Comment