CHICKEN IN BALSAMIC, ORANGE & ROSEMARY SAUCE
Low-fat tender chicken in a rich gravy with rosemary and balsamic vinegar
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Put the chicken between pieces of cling film and flatten slightly by bashing with a pan. Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
- Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
- Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
- Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.
Nutrition Facts : Calories 259 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Protein 34 grams protein, Sodium 0.3 milligram of sodium
ORANGE AND BALSAMIC CHICKEN
It takes only 20 minutes to get this tasty chicken dinner on the table. Oranges and balsamic vinegar come together in the sticky sauce that beautifully balances sour and sweet and pairs well with the chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 20m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large ovenproof skillet, heat oil over medium-high. Add chicken, skin side down, and cook until golden and crisp, 7 minutes. Transfer chicken to a plate and pour off fat from skillet. Return chicken, skin side up, to skillet and transfer to oven. Bake until cooked through, 10 minutes. Transfer chicken to a plate.
- Heat skillet over medium and add vinegar and orange wedges. Cook, stirring and scraping up browned bits with a wooden spoon, until orange begins to soften, about 2 minutes. Remove from heat and stir in butter. To serve, return chicken to skillet and toss with orange and sauce.
Nutrition Facts : Calories 279 g, Fat 20 g, Protein 16 g
ORANGE BALSAMIC GLAZED CHICKEN
Make and share this Orange Balsamic Glazed Chicken recipe from Food.com.
Provided by Recipe Reader
Categories Chicken Thigh & Leg
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
- Season the chicken liberally with salt, pepper and poultry seasoning.
- When the oil is hot, add the chicken and brown for 5 minutes, then turn and sprinkle with the chopped rosemary. Cook about 5 minutes more, until done.
- In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Add the scallions and cook for 2 to 3 minutes until the sauce has thickened and becomes a thin glaze.
- Drizzle sauce over chicken and top each piece with arugula greens.
Nutrition Facts : Calories 415.3, Fat 16.2, SaturatedFat 3.3, Cholesterol 189.8, Sodium 260.4, Carbohydrate 20.2, Fiber 0.7, Sugar 17.1, Protein 46.2
ORANGE-BALSAMIC CHICKEN
My mom was cleaning out one of her closets and came across several folders full of recipes that she had clipped from magazines and newpapers over the years. This appears to have come from an advertisement for a Weight Watchers Cookbook called "Quick Cooking for Busy People". I don't know if they used the same point system back then as they do now but this claims to be worth 4 points. Anyway, it's a quick and tasty way to make chicken!
Provided by loof751
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken between 2 pieces of heavy-duty plastic wrap and flatten to 1/2 inch thickness. Sprinkle with salt and pepper, then dredge in flour.
- Melt margarine in a large non-stick skillet. Add chicken and cook over medium-high heat until done, about 8-10 minutes, turning once. Remove from skillet and keep warm.
- Combine broth and cornstarch. Stir in marmalade. Add to skillet and cook, stirring constantly, until mixture is thickened.
- Stir in vinegar. Reduce heat to medium.
- Return chicken to skillet and turn to coat well with sauce. Cook 1-2 more minutes until thoroughly heated.
COUSCOUS AND CHICKEN SALAD WITH ORANGE-BALSAMIC DRESSING
Categories Salad Bean Chicken Citrus Olive Pepper Poultry Quick & Easy Dinner Lunch Legume Chickpea Bell Pepper Couscous Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Serves 8
Number Of Ingredients 11
Steps:
- Bring 4 1/2 cups water to boil in large saucepan. Add couscous and currants. Cover, remove from heat and let stand 5 minutes. Fluff with fork. Transfer to large bowl and cool.
- Mix all remaining salad ingredients into cooled couscous.
- Pour dressing over salad and toss. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Line large bowl with romaine. Add salad.
ALMOND ORANGE CHICKEN
This chicken is filled with flavor and very elegant looking. It always brings raves from my husband, a man not prone to rave about food, since he is an excellent cook himself. Serve the chicken with hot rice and top with sauce.
Provided by d newman
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 27m
Yield 6
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in a skillet over medium heat. Stir in the almonds, and cook until light brown and toasted, about 4 minutes.
- Place the chicken breasts between two sheets of plastic wrap or waxed paper; flatten using a meat mallet or rolling pin. Season with salt and pepper to taste. Melt 3 tablespoons butter in a large skillet over medium meat; add the chicken breasts, and cook 1 minute on each side. Combine 1/2 cup almonds, cream, Dijon mustard, marmalade, and red pepper flakes with chicken, stirring to blend. Cook until sauce thickens, about 10 minutes. Serve chicken topped with sauce and remaining almonds.
Nutrition Facts : Calories 543.8 calories, Carbohydrate 8.6 g, Cholesterol 198.9 mg, Fat 39.1 g, Fiber 1.1 g, Protein 38.9 g, SaturatedFat 20.2 g, Sodium 227.9 mg, Sugar 4.3 g
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