L
lcsamano
Guest
• 4 boneless skinless chicken breasts
• Salt and pepper to taste
• 1/4 cup orange juice concentrate
• 1/2 cup dry white wine
• 1 tsp honey
• 2 oranges
• 1 Tbsp fresh sage
• 1 Tbsp dijon mustard
• 2 Tbsp olive oil
Heat a large skillet and add olive oil. Season chicken breasts with salt and pepper. Saute the chicken until lightly browned on both sides then remove and set aside. Combine in a bowl the zest of 1 orange,orange juice, honey, mustard, chopped fresh sage, and wine; mix well, and add to skillet. Cook sauce utnil reduced slightly. Add rings of the cut up remaining orange to skillet along with chicken and saute for an additional 10 minutes. Adjust salt and pepper at the end to taste.
• Salt and pepper to taste
• 1/4 cup orange juice concentrate
• 1/2 cup dry white wine
• 1 tsp honey
• 2 oranges
• 1 Tbsp fresh sage
• 1 Tbsp dijon mustard
• 2 Tbsp olive oil
Heat a large skillet and add olive oil. Season chicken breasts with salt and pepper. Saute the chicken until lightly browned on both sides then remove and set aside. Combine in a bowl the zest of 1 orange,orange juice, honey, mustard, chopped fresh sage, and wine; mix well, and add to skillet. Cook sauce utnil reduced slightly. Add rings of the cut up remaining orange to skillet along with chicken and saute for an additional 10 minutes. Adjust salt and pepper at the end to taste.
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