Orange Jewel Chicken

This was not a good recipe.  The sauce was too watery, and it was hard to eat the orange portion.  It was too sweet, and that is saying something coming from someone who loves sweets.

Orange Jewel Chicken

4 boneless, skinless chicken breast fillets

salt and pepper to taste

2 T butter

2 large naval oranges

2 T dried cranberries

2 T honey

1 T lemon juice

2 green onions, sliced

1. Place chicken breasts in a plastic bag one at a time and pound to flatten slightly. Season both sides with salt and pepper.

2. Melt butter in a large skillet over medium heat. Add chicken and cook for about 5 minutes per side or until golden brown and internal temperature reaches 165º. Remove from skillet and keep warm.

3. Meanwhile, cut peel away from oranges and discard. Cut oranges into bite-size pieces. Add to skillet along with cranberries, honey, and lemon juice. Cook over medium-high heat for about 5 minutes or until liquid has thickened slightly. Stir in green onions.

4. Pour over cooked chicken and serve with rice or cous cous. Serves 4.