Skillet Chicken with Carrots in Orange Sauce
Each serving satisfies a day’s requirement for vitamin A, in the form of disease-fighting beta-carotene.
Number of servings : 4
Prep time: 10 Minutes
Cooking time: 28 Minutes
Type of meal : | Main Courses | Main Courses
Special diet :
1 cup orange juice
3 tablespoons balsamic vinegar or red-wine vinegar
4 boneless, skinless chicken breast halves (about 1 pound)
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup all-purpose flour
2 tablespoons vegetable oil
4 scallions, thinly sliced
1/2 teaspoon ground coriander
4 medium carrots, peeled and cut into 5 mm-thick slices
2 tablespoons chopped parsley
In small bowl, combine orange juice and vinegar.
Season chicken with salt and pepper. Coat with flour, heat oil in large nonstick skillet over medium heat. Add chicken. Cook until browned, about 3 minutes per side. Transfer to plate.
Add scallions, coriander, and 1/4 cup of juice mixture to skillet, scraping up any browned bits from bottom of skillet. Cook 30 seconds. Add remaining juice mixture, carrots, and chicken. Bring to a boil. Cover skillet tightly, lower heat, and simmer until chicken is cooked through and carrots are tender, about 20 minutes.
Place a chicken breast on each of 4 plates. Spoon carrots and sauce over top. Garnish with parsley.