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    Chicken With Honey-Orange Sauce

    Here we combine raisins, cinnamon, honey and almonds with orange juice, zest, wine and broth to make a rich, savory pan sauce for chicken. There’s plenty of the gorgeous sauce, so be sure to serve whole-wheat egg noodles, couscous or rice on the side.

    Ingredients

    • 2 navel oranges
    • 2 tablespoons all-purpose flour
    • 1/2 teaspoon salt, divided
    • 1/4 teaspoon freshly ground pepper
    • 4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed
    • 1 cup reduced-sodium chicken broth
    • 1 tablespoon canola oil
    • 1 cup white wine
    • 1/2 cup golden raisins
    • 2 tablespoons honey
    • 1 3-inch cinnamon stick
    • 1/2 cup slivered almonds, toasted (see Tip)

    Instructions

    Step 1
    Zest and juice one orange. Remove the skin and white pith from the other orange, then halve and slice. Reserve zest and juice separately from the orange slices.
    Step 2
    Combine flour, 1/4 teaspoon salt and pepper in a shallow dish. Dredge chicken in the flour, shaking off any excess. Transfer the remaining flour to a small bowl, add broth and whisk to combine.
    Step 3
    Heat oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer to a plate. Add wine to the pan and cook for 1 minute. Add the flour-broth mixture, the reserved orange zest and juice, raisins, honey, cinnamon stick and the remaining 1/4 teaspoon salt; bring to a boil. Reduce heat to a simmer, return the chicken and any accumulated juices to the pan and cook, turning the chicken once or twice, until an instant-read thermometer inserted into the thickest part of the meat registers 165°F and the sauce has thickened, 10 to 12 minutes.
    Step 4
    Transfer the chicken to a serving platter. Discard the cinnamon stick. Spoon the sauce over the chicken and garnish with the reserved orange slices and almonds.

    Tips

    Tip: To toast slivered almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

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