Citrus Chicken with Spring Vegetables
4 – 5 chicken breasts
1 cup onion, cut into 1″ chunks
1 cup carrot, cut into 1 ” chunks
1 cup orange, chopped
1 cup lemon, chopped
1/2 cup celery, cut into 1″ chunks
2 garlic cloves, peeled
1 bay leaf
1 tablespoon tomato paste
2 tablespoons flour
1 1/2 cups chicken broth
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
1/4 dry white wine
1 tablespoon honey
8 oz red new potatoes, quartered
1 lb. mixture baby vegetables
1/4 cup heavy cream
1/4 cup chopped fresh parsley
Add the broth, juices, wine and honey, scraping up bits from the bottom of the pot. Bring to a simmer, add the chicken breasts, cover, simmer for 10 minutes. After simmering chicken, transfer the chicken to a platter and tent with foil to keep warm. Strain sauces into a bowl, discard the solids, and return sauce to the pan over medium-low heat.
Add the cream and parsley. Stir. Add the steamed vegetables and chicken back into the sauce and simmer just until heated through.
Place 1 chicken breast in shallow serving bowls, then top with some of the sauce and vegetables.
Not a meal you can make in 20 minutes. Come on for 300 calories, that’s so worth the time. Look at it this way – you probably burn 300 calories just preparing the meal. Doesn’t that make it a calorie-free meal?