Friday, April 2, 2010

Tangerine Chicken

This is a Rachael Ray recipe that I have been meaning to make for a while. The hubby ended up liking this more than I did, it has a very strong tangerine flavour!

* 3 tablespoons extra-virgin olive oil
* 4 skinless, boneless chicken breast halves
* Salt and pepper
* 1 red onion, finely chopped
* 2 cups chicken broth
* Grated peel and juice of 2 tangerines
* 2 tablespoons Worcester sauce
* 2 tablespoons brown sugar
* 1 to 3 teaspoons hot pepper sauce, to taste

In a large nonstick skillet, heat 1 tablespoon oil, over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook, turning once, until browned, about 12 minutes. Transfer to a platter and cover to keep warm. Add 1 tablespoon oil, to the skillet and heat over medium heat. Add the onion and cook until softened, 3 to 4 minutes. Add 1/2 cup chicken broth, the tangerine peel and juice, the Worcester sauce, brown sugar and hot sauce. Lower the heat and simmer until reduced slightly, about 2 minutes. Return the chicken to the sauce and turn to coat.

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