Hi everyone– It’s pretty true that you can’t have too many everyday chicken recipes up your sleeve. So here’s a flavorful plateful with the brightness of orange and the spiciness of smoked paprika. And it’s on the table in about 20 minutes– add some steamed asparagus, a wild rice mix. Dinner!
P.S While I’m typing this up for you, I’m sitting in a cool Wisconsin coffee shop with Laurel while she’s doing a little work (and drinking coffee) on her way to her office. Apricot tea, French ukulele music and Laurel!! Perfect!
SMOKY HONEY ORANGE CHICKEN
2 boneless, skinless chicken breasts
2 tab. olive oil
salt & freshly ground pepper
1 large orange
1 tab. honey
2 cloves garlic minced*
1/2 tsp. cumin
1/4 tsp. smoked paprika**
1/2 tsp. cornstarch
Filet the chicken breasts, to make 4 to 6 thinner cutlets. Heat the oil in a large skillet and then set the chicken into the skillet. Liberally salt and pepper both sides as they cook about 3 minutes on each side.
While they are cooking, grate the zest off of the orange and then juice it. Put the grated peel along with the juice in a container with a tight fitting lid. Add in the honey, garlic, cumin, smoked paprika and corn starch. Put on the lid and shake well until the contents are blended (no cornstarch lumps!).
After the chicken has browned on both sides, pour in the orange mixture and cook for 3 or 4 minutes more on a low simmer until the sauce is thickened. Set the chicken on a pretty plate and spoon the sauce over the top. Enjoy!
*This is the perfect time to used pre-minced garlic. My favorite are the little frozen garlic cubes from Trader Joe’s.
**Up the smoked paprika if you want more spice and more smoke.
Here’s Laurel “on the job.”