Wednesday, July 11, 2012

Tangerine Chicken

This dish is perfect for the end of summer, the heat of the cinnamon and the dark orange of the sauce perfectly compliments the spirit of Lughnasadh. Wonderful served over rice or with rustic bread and a garden fresh salad.

  • 3 Tbsp Butter
  • 4 Chicken Breasts
  • Salt & Pepper to taste
  • 2 Tbsp flour
  • 1 cup frozen orange juice concentrate
  • 1/2 cup water
  • 1/4 tsp cinnamon
  • 2-3 Tangerines, peeled and sectioned
  • 1 Tbsp Tangerine zest
  1. In a large skillet melt butter. Add chicken and season with salt and pepper. Brown chicken on both sides until chicken is thoroughly cooked. Remove chicken and set aside
  2. Add flour to skillet. Cook over low heat for 1-2 minutes stirring constantly. Add orange juice concentrate, water and cinnamon. Simmering, stirring until sauce is thickened.
  3. Return chicken to skillet, spooning sauce over chicken. Cover and simmer 5 minutes or until heated through. Add tangerine sections and zest. Stir and serve.