So simply, quick and very tasty. My family loved it. I will definitely make this again. Served it with rice and spinach.
Orange and Balsamic Chicken Breasts
Louisev Posted: 02/23/11
ValerieR32 Posted: 03/10/13
I had a little trouble with this recipe. My "sauce" came out very thin (probably because I was using fake butter). I decided to try it again but this time added a tbs of flour to the chicken stock before adding it to the pan and Volla perfect. I poured some of my new gravy over green beans and added toasted almonds for crunch!
davisl477 Posted: 03/12/13
The chicken is moist and delicious! I finished cooking the chicken breats in the oven because they were so big. I used a yellow onion rather than a shallot. I added 2 cans of mushrooms, and I left out the last addition of butter at the end. I served it with brown rice, and I poured the sauce with onions and mushrooms over the rice too. Very flavorful!
jloft4 Posted: 06/13/14
Made it just as written, except I browned it for 2 minutes on each side, and then finished the chicken in the oven for about 11 minutes (flipping once) at 425. I didn't feel like pounding out chicken, so this was my solution. It is always cooked through and juicy this way. Then I removed the chicken and followed the recipe as written back on the stove. My family liked it and I will make it again. It was a very easy week night dish.