Moro Blood Orange Chicken
Ingredients
- 5 Blood Oranges, juiced
- 4 skinless, boneless chicken breasts
- 1 tblsp. butter
- 1 small onion, minced
- 5 cloves of garlic, minced
- ¾ cup chicken broth
- ¼ cup dry white wine
- 1 tsp. chopped fresh parsley
- 1 tblsp. honey
- extra virgin olive oil
- salt and pepper to taste
Preparation
- Marinate chicken breasts in the juice of 2 blood oranges overnight, or at least 4-6 hours.
- Remove chicken and dispose of juice.
- Heat 2 tblsp. of olive oil in large skillet.
- Salt and pepper both sides of chicken breasts and brown in pan about 5 minutes per side.
- Places chicken on plate and cover with foil.
- In clean skillet, melt butter add onion and garlic, cook until softened.
- Stir in juice from 3 blood oranges, chicken broth, white wine and parsley, bring to a boil.
- Return chicken breasts to skillet, reduce heat to low and cover.
- Simmer for 15 minutes turning chicken breasts once halfway through cooking time.
- Place chicken on platter.
- In remaining pan juice add 1 tblsp. of honey and simmer until thickened, about 3 minutes.
- Drizzle sauce over chicken breasts and serve.