The Recipe
Orange-Honey Glazed Chicken Breasts
11
Ingredients
DESCRIPTION
This is sort of an American-ized version of the French Duck a l'orange. When reducing the glaze in step 4, remember that the skillet handle will be hot; use an oven mitt. To make sure the chicken cooks evenly, buy breasts that are similar in size—about 12 ounces apiece. If the glaze looks dry during baking, add up to 2 tablespoons of juice to the pan. If your skillet is not ovenproof, brown the chicken breasts and reduce the glaze as instructed, then transfer the chicken and glaze to a 13 by 9-inch baking dish and bake (don't wash the skillet). When the chicken is fully cooked, transfer it to a plate to rest and scrape the glaze back into the skillet to be reduced. This recipe was adapted from Cook's Illustrated, published Sept. 2007
INGREDIENTS
- 1 1/2 cups orange juice, plus an additional 2 tablespoons
- 1/3 cup light corn syrup
- 3 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon distilled white vinegar
- 1/8 teaspoon red pepper flakes
- table salt & fresh ground pepper
- 1/2 cup all-purpose flour
- 4 bone-in skin-on chicken breast halves (about 12 ounces each)
- 2 teaspoons vegetable oil
- 1 medium shallot, minced (about 3 tablespoons)
DIRECTIONS
NUTRITION
Calories | 377 | 19% | |
Cholesterol | 46 | 15% | |
Carbohydrates | 57 | 21% | |
Fat | 10 | 12% | |
Protein | 18 | 35% |