Wednesday, July 13, 2011

Recipe Wednesday

Thought I had dinner planned for tonight. Had decided on a quick and dirty meal since there's so much to do and so many words to write, but that all changed in a matter of minutes. Started looking for today's recipe and came across this one from Southern Living that I'd forgotten. Being from the South and still a Southerner at heart, it's talking to me big time, so my next step is take the chicken breast out to defrost and make this happen for dinner tonight!

This easy chicken is quickly cooked in the skillet then it's baked with a tasty glaze. Serve this flavorful chicken with rice and green beans or peas for a delicious everyday family meal.

Cook Time: 25 minutes
• 4 to 6 thin chicken breast halves (thinly sliced or pounded to about 1/2-inch thickness)
• Salt and pepper
• 1 tablespoon flour
• 2 tablespoons olive oil, divided
• 4 tablespoons balsamic vinegar
• 4 tablespoons frozen orange juice concentrate (about 2 1/2 to 3 ounces)
• 1 tablespoon brown sugar
• 2 teaspoon spicy mustard
• 4 green onions, thinly sliced

Wash chicken and pat dry; sprinkle lightly with salt and pepper. Put flour in a plate and press chicken into the flour, just to coat both sides lightly. Heat 1 tablespoon of olive oil in a large, nonstick skillet over medium heat. Brown chicken in the oil for about 2 minutes on each side.

Heat oven to 350°.

Meanwhile, combine the remaining 1 tablespoon of olive oil with the vinegar, orange juice concentrate, brown sugar, mustard, and green onions. Pour the mixture over the chicken, turning chicken to coat both sides. Transfer the skillet to the oven and bake for 15 minutes, turning once, or until chicken is glazed and cooked through.
Serves 4.

1 comment:

Lizzie said...

I made this recipe for dinner last night...husband said its a keeper. The thing I will change...increase the items for the sauce by another goes great with the rice which is dry without it, but needs more.