I made this recipe earlier this month and LOVED it! It is packed with flavor, colorful, light and healthy. This recipes calls for oranges, but tangerines can also be used, or blood oranges as well. I paired this chicken dish with steamed vegetables and long grain rice. Be creative and enjoy!
Serves: 2 | Serving Size: 1/2 of dish
Ingredients:
- 2 oranges
- 1/2 cup all purpose flour
- 12 ounces chicken breasts, skinless, boneless
- 1 tablespoon olive oil
- 1 garlic clove – minced
- 1/4 teaspoon fennel seeds
- 1 tablespoon water
- 1/4 cup feta cheese crumbles
- 2 scallions – sliced thin
- salt & pepper
Directions:
- Cut away peel from oranges – quarter oranges, then slice crosswise into 1/2 inch-thick pieces.
- Spread flour in shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Coat chicken breast in flour.
- Heat oil in 10-inch skillet over medium-high heat until just smoking. Lay chicken in skillet and cook until well browned on first side, about 6 to 8 minutes. Flip chicken, reduce heat to medium, and continue cooking until chicken registered 165 degrees. Transfer cooked chicken to serving plate and tent loosely with foil.
- Add garlic and fennel seeds to now-empty skillet and cook over medium heat until fragrant – about 30 seconds. Stir in orange pieces and water, scraping up any browned bits and cook until oranges are just softened, about 2 minutes. Stir in any accumulated chicken juices and season with salt and pepper to taste.
- Pour orange relish over chicken and sprinkle with feta and scallions. Enjoy!
Nutrition Information:
Per serving: Calories: 412; Total Fat: 13g; Cholesterol: 108mg; Sodium: 275mg; Total Carbohydrates: 30g; Dietary Fiber: 4g; sugars: 12g; Protein: 45g
Nutrition Bonus: Potassium: 61mg; Vitamin A: 11%; Vitamin C: 128%; Calcium: 12%; Iron: 11%
Adopted from: America’s Test Kitchen (2014). “Sautéed Chicken Breasts with Oranges and Feta.” The Complete Cooking for Two Cookbook. Boston: America’s Test Kitchen, 2014. 104. Print.
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