This recipe was originally posted in What’s for Dinner? May 2007 by: ellenmelon Ellen’s Gourmet Chicken and Rice.
Chicken:
3 split breasts (bone-in)
knob of butter or olive oil
herbs de provence
salt
pepper
Saute the chicken breasts, meaty side down in the butter. Sprinkle herbs de provence and salt and pepper on bony upside. Saute for about 10 minutes so that flesh gets caramelized. Medium heat (7/10 min).
Sauce:
juice of 1 Orange
juice of 1 Lemon
3 Tbsp Honey
1 Tbsp Ginger
2 Tbsp Brown Sugar
1 Diced apple including skin
Remove chicken to a plate and deglaze the pan with juice of one orange and one lemon. Add in 3 Tbsp honey and 2 Tbsp brown sugar, 1 Tbsp grated fresh ginger, and to sweeten the sauce also the diced apple. Scrape the sauce into a covered saucepan and set this aside in a warm spot so the apple softens and the flavors meld.
Add some water to the chicken pan, set the chicken back in bone side down, cover and steam until chicken is cooked through, about 15 more minutes. Add the cooked chicken water/juices to the apple sweetened sauce.
Rice:
2 cups cooked and cooled rice (leftovers)
1/2 cup diced onion
1/2 cup chopped pecans
1/4 cup snipped parsley
knob of butter
Meanwhile, melt the butter, add the pecans and onion and saute until the onions are clear, add the rice and heat through, then stir in the parsley and cover and keep warm until the chicken is done.
To serve: I used a shallow bowl and put a piece of chicken in with the apple glaze on top, rice to the side, and some asian salad too.
