Yield
Makes 4 servings

How to Make It

Step 1

Place chicken in an 11- to 12-inch frying pan. Add broth, orange peel, orange juice, wine, dried fruit bits, and dried cranberries. Cover and bring to a boil over high heat. Reduce heat and simmer until meat is no longer pink in center of thickest part (cut to test), 15 to 20 minutes total. Transfer chicken to a platter; keep warm.

Step 2

Boil pan juices over high heat, uncovered, until reduced to 1 cup, 3 to 4 minutes. Mix cornstarch with 3 tablespoons water, pour into sauce, and stir until boiling.

Step 3

Moisten chicken with some of the sauce and pour remainder into a bowl. Sprinkle chicken with green onions. Serve with remaining sauce and salt to add to taste.

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