4.5/5
(12 Votes)
Ingredients
- 2 tablespoons butter
- 8 chicken cutlets (1 1/2 lbs.)
- 1 orange, cut into 1/4-inch-thick slices
- 1 1/4 cups chicken broth
- 1/2 cup roasted red peppers, sliced
- 1/4 teaspoon cayenne
- 2 tablespoons honey
- Cooked orzo or couscous
Preparation
Step 1
In large skillet, melt 1 tbsp. butter over medium-high. Season chicken. Working in batches, cook chicken, turning once, until browned, 4 minutes. Transfer to plate. Add remaining butter and orange slices to pan; cook until oranges brown around edges, about 3 minutes. Add broth, peppers, cayenne and honey; bring to a boil. Return chicken to pan, lower heat to low, partially cover and cook for 5 minutes. Serve over orzo or couscous.