1/4 cup honey
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon grated orange peel
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes (1/8 to 1/4 teaspoon)
4 boneless skinless chicken breast halves (about 1 pound)
1 tablespoon butter or margarine
1/2 teaspoon vegetable oil
Chopped fresh parsley or green onions (optional)
Servings: 4
Combine honey, orange juice concentrate, orange peel, garlic, salt and pepper flakes in small bowl. Rinse chicken under cold water and pat dry with paper towels. Heat butter and oil in large nonstick skillet over medium-high heat. Add chicken and cook about 4 minutes or until seared. Turn chicken and cook 4 minutes more. Pour honey mixture over chicken and cook, turning chicken to coat, about 2 minutes or until sauce begins to thicken. Serve chicken with honey-orange glaze spooned over top. Garnish with parsley, if desired.
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon grated orange peel
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes (1/8 to 1/4 teaspoon)
4 boneless skinless chicken breast halves (about 1 pound)
1 tablespoon butter or margarine
1/2 teaspoon vegetable oil
Chopped fresh parsley or green onions (optional)
Servings: 4
Combine honey, orange juice concentrate, orange peel, garlic, salt and pepper flakes in small bowl. Rinse chicken under cold water and pat dry with paper towels. Heat butter and oil in large nonstick skillet over medium-high heat. Add chicken and cook about 4 minutes or until seared. Turn chicken and cook 4 minutes more. Pour honey mixture over chicken and cook, turning chicken to coat, about 2 minutes or until sauce begins to thicken. Serve chicken with honey-orange glaze spooned over top. Garnish with parsley, if desired.
