About this recipe:I love blood oranges so I set out to create a dinner dish that highlighted their deep citrus flavour and absolutely beautiful colouring! Pairs really well with some fresh steamed vegetables.
Carrot Top Christie
4 skinless, boneless chicken breasts
2 blood oranges, juiced
3 tablespoons olive oil
salt and freshly ground black pepper to taste
1 tablespoon butter
1/2 onion, minced
3 cloves garlic, chopped
3 blood oranges, juiced
180ml chicken stock
3 tablespoons dry white wine
1 teaspoon chopped fresh parsley
1 tablespoon honey
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Method Prep:15min › Cook:30min › Extra time:12hr › Ready in:12hr45min
Place chicken breasts into a baking dish. Squeeze juice of 2 blood oranges over chicken. Marinate from 12 to 24 hours; drain and discard juice.
Heat olive oil in a large pan over medium heat. Season each chicken breast with salt and black pepper. Brown chicken in hot oil on both sides, about 4 minutes per side; transfer to a plate and cover with foil.
Melt butter in a clean pan over medium heat. Cook and stir onion and garlic in melted butter until onion has softened, about 5 minutes. Stir in juice of 3 blood oranges, chicken stock, white wine and parsley. Bring mixture to the boil. Return chicken breasts to pan, reduce heat to low, and cover. Simmer until chicken is cooked through, about 7 minutes per side.
Place chicken to serving plates, leaving pan juices; dissolve honey in the pan juices and simmer sauce until thickened, about 2 minutes. Spoon sauce over chicken breasts to serve.