Chicken Breast with a Spicy Orange Glaze

Millie Johnson

By
@BISCUITMAKR

I came across this recipe on a cooking program. I have changed it up with my own flair. I love the orange reduction ! The original called for O.J. concentrate (which I never buy) and surprisingly little spice. I have turned up the heat a little but it is not what I would concider hot. You should use Organic Agave Nectar(which I think tastes much better) or you can use pure maple syrup . Either way, it is very good !


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Comments:

Serves:

4

Prep:

10 Min

Cook:

10 Min

Method:

Pan Fry

Ingredients

4
chicken breasts, boneless and skinless
1/4 c
organic agave nectar or pure maple syrup
2 large
naval oranges
1 - 2 clove
garlic, minced
1 tsp
orange zest
1/4 tsp
salt and pepper
1/4 tsp
crushed red pepper
2 Tbsp
orange juice reduction
1 Tbsp
butter
1 tsp
oil

Directions Step-By-Step

1
Prep.

Zest the orange. You will need 1 tsp.
Roll orange on the counter while pressing it down firmly. This will release the juice. Now cut and squeeze juice out. You will need 1/2 cup juice. (If you have small oranges you will need two.) Strain juice to remove pulp and seeds.
Mince garlic clove.
2
Orange Reduction

In a small pot boil 1/2 cup orange juice on med. high heat till it reduces to 2 tablespoons. Turn off heat.
3
Glaze Mixture

In a small bowl combine agave nectar, o.j. reduction, 1/4 tsp. salt, crushed red pepper, orange zest, and minced garlic. Stir well and set aside.
4
Chicken

Pat chicken breast dry. Lightly salt chicken.
In large skillet add butter and oil. On med. high heat till butter is melted then add chicken breast. Cook 2-3 minutes per side.
5
Finish

Pour orange glaze mixture over the chicken then turn chicken to coat good. Cook for 4-5 minutes, turning often. Plate chicken then pour glaze over the top. Garnish with twisted orange slice. *optional

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #sweet, #spicy, #Agave