Orange Honey Lemon Chicken
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 262.4
- Total Fat: 8.3 g
- Cholesterol: 86.2 mg
- Sodium: 346.7 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 2.2 g
- Protein: 33.1 g
View full nutritional breakdown of Orange Honey Lemon Chicken calories by ingredient
Introduction
I like to take what I can find in the kitchen and create dishes. This is a real quick simple chicken dish I created last night I like to take what I can find in the kitchen and create dishes. This is a real quick simple chicken dish I created last nightNumber of Servings: 10
Ingredients
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3.5 pounds (about 5) Boneless, Skinless Chicken Breast
5 tsp. Mrs. Dash Lemon Pepper
3 Tbsp. Butter
3 Tbsp. Olive Oil
5 Large Oranges juiced (get 1 tsp Orange Zest from orange)
2 Tbsp Honey
Directions
Remove all fat from chicken and cut each piece in half so that you have about 10-5.5 oz. pieces, half will be thick half will be thin because of the natural shape of chicken breast. Sprinkle both sides with Mrs. Dash Lemon Pepper.
Get about 1 tsp of zest off of one of the oranges then juice all 5 oranges be sure to remove any seeds, pulp is alright.
Heat skillet (I used a skillet that would go from stovetop to oven to minimize dirty dishes.)on medium heat. Then place 1 to 1 1/2 Tbsp of butter in skillet along with 1 to 1 1/2 Tbsp of Olive Oil. Heat oil and butter for about 30 seconds then place the 5 thicker pieces of chicken in skillet "skin side" down. Fry until nice golden brown about 2 and half to 3 minutes then flip and repeat fry time. Remove from pan to holding platter. If needed add the rest of the butter and the oil to the pan and fry the last 5 pieces until golden brown. Remove from pan to holding platter with other chicken.
Pour fresh squeezed orange juice into pan and whisk use it to scrap up the wonderful tasty bits off the bottom of the pan. Then add the honey to the juice. Remove from heat and readd the chicken. Be sure to roll the chicken pieces in the sauce to cover each piece entirely. (If you are not using a skillet that can go from stovetop to oven place in a shallow baking dish.) Cover and place in 350 degree oven for about 20 to 25 minutes.
I served each piece with an orange slice on top.
This made 10-5 oz servings
Number of Servings: 10
Recipe submitted by SparkPeople user LOSEBY45.
Get about 1 tsp of zest off of one of the oranges then juice all 5 oranges be sure to remove any seeds, pulp is alright.
Heat skillet (I used a skillet that would go from stovetop to oven to minimize dirty dishes.)on medium heat. Then place 1 to 1 1/2 Tbsp of butter in skillet along with 1 to 1 1/2 Tbsp of Olive Oil. Heat oil and butter for about 30 seconds then place the 5 thicker pieces of chicken in skillet "skin side" down. Fry until nice golden brown about 2 and half to 3 minutes then flip and repeat fry time. Remove from pan to holding platter. If needed add the rest of the butter and the oil to the pan and fry the last 5 pieces until golden brown. Remove from pan to holding platter with other chicken.
Pour fresh squeezed orange juice into pan and whisk use it to scrap up the wonderful tasty bits off the bottom of the pan. Then add the honey to the juice. Remove from heat and readd the chicken. Be sure to roll the chicken pieces in the sauce to cover each piece entirely. (If you are not using a skillet that can go from stovetop to oven place in a shallow baking dish.) Cover and place in 350 degree oven for about 20 to 25 minutes.
I served each piece with an orange slice on top.
This made 10-5 oz servings
Number of Servings: 10
Recipe submitted by SparkPeople user LOSEBY45.