4 boneless, skinless chicken breasts, trimmed and tenders removed
1 cup(s) reduced-sodium chicken broth
1 tablespoon(s) canola oil
1 cup(s) white wine
1/2 cup(s) golden raisins
2 tablespoon(s) honey
1 3-inch cinnamon stick
1/2 cup(s) slivered almonds, toasted (see Tip)
Instructions
Zest and juice 1 orange. Remove skin and white pith from other orange, then halve and slice. Reserve zest and juice separately from orange slices.
Combine flour, 1/4 teaspoon salt, and pepper in a shallow dish. Dredge chicken in flour, shaking off any excess. Transfer remaining flour to a small bowl, add broth, and whisk to combine.
Heat oil in a large nonstick skillet over medium heat. Add chicken and cook until browned, 3 to 4 minutes per side. Transfer to a plate. Add wine to pan and cook 1 minute. Add flour-broth mixture, reserved orange zest and juice, raisins, honey, cinnamon stick, and remaining 1/4 teaspoon salt; bring to a boil. Reduce heat to a simmer, return chicken and any accumulated juices to pan and cook, turning chicken once or twice, until an instant-read thermometer inserted into thickest part of meat registers 165 degrees F and sauce has thickened, 10 to 12 minutes.
Transfer chicken to a serving platter. Discard cinnamon stick. Spoon sauce over chicken and garnish with reserved orange slices and almonds.
Originally Submitted
6/24/2011
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