Fruity Balsamic Chicken

  • Yield servings

Ingredients

Orange Balsamic Sauce:
2/3 cup orange juice
1/2 cup minced green onions (about 3)
1/3 cup balsamic vinegar teaspoon sugar
12 teaspoons coarsely ground black pepper
1/2 teaspoon salt
Other ingredients:
1 cup uncooked basmati rice
1/2 cup Natural Orange Mango juice ( I prefer R.W. Knudsen Family Juice)
1/2 cup orange juice
1 cup water
1 teaspoon salt
3 tablespoons unsalted butter, divided
1/4 cup sliced almonds
4 -- boneless, skinless chicken breast halves
1/4 cup finely sliced green onions
-- Sliced oranges for garnish (cut the whole slices into half moons)

Instructions

Directions: Combine first 5 ingredients in the orange balsamic sauce. In a small saucepan; bring ingredients to a boil. Reduce heat to medium. Cook, uncovered, 10 minutes. Keep warm on low heat until chicken is cooked. Combine rice, orange mango juice, orange juice, water and salt in a 2- to 3-quart saucepan. Heat to boiling; stir once or twice. Reduce heat; cover and simmer for 15 minutes.
While the rice is cooking, melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the almonds and stir until golden, about 2 to 3 minutes. Remove the toasted almonds and set aside.
Melt the remaining 2 tablespoons of butter in the skillet. Add the chicken breasts; cook until they are no longer pink inside, 6 minutes per side. Add the apricot preserves to the skillet and stir to coat the chicken. Remove Chicken from heat and set aside. Combine first 5 ingredients in the orange balsamic sauce. In a small saucepan; bring to a boil. Reduce heat to medium. Cook, uncovered, 10 minutes. Set aside. To serve, spoon the rice onto 4 plates and top each with a chicken breast. Drizzle orange balsamic sauce on top of chicken. Sprinkle with toasted almonds and green onions. Garnish plate with orange slices. Serves: 4, prep time: 20 minutes, cooking time: 40 minutes

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