Preparation Time: 20 minutes
Cook Time: 12 minutes, Chicken - 8 minutes (which can cook while sauce simmers)
Serving: 4 servings with plenty of sauce
Ingredients:
Chicken:
• 125 g (6 oz / 4 chicken breasts) chicken breast, flattened
• 15 mL (1 tbsp) olive oil
• 15 mL (1 tbsp) orange juice or orange juice concentrate
• 1 mL (1/4 tsp) ground cinnamon
• 1 mL (1/4 tsp) salt
Sauce:
• 15 mL (1 tbsp) olive oil
• 1 onion, chopped
• 15 mL (1 tbsp) chopped fresh ginger
• 10 mL (2 tsp) grated orange zest
• 300 g (1/2 bag) Europe's Best® Carrots "A la Parisienne", frozen
• 375 mL (1 1/2 cup) chicken or vegetable stock
• 50 mL (1/4 cup) orange juice
• 4 mL (3/4 tsp) salt
• 125 mL (1/2 cup) whipping cream (optional) or Regular Carnation® Evaporated Milk
Garnish:
• 4 orange slices
• 125 mL (1/2 cup) coarsely chopped watercress
Preparation:
1. Place chicken breasts in a shallow non-metallic dish. In a small bowl, whisk together oil, orange juice, cinnamon and salt. Pour over chicken. Turn chicken to coat. Refrigerate while preparing sauce.
2. For the sauce, in a saucepan, heat oil over medium heat. Add onion, ginger and orange zest. Cook for 2 minutes. Add Europe's Best Carrots "A la Parisienne", stock, orange juice and salt. Bring to a boil. Reduce heat, cover and simmer for 10 minutes or until carrots are tender.
3. While sauce simmers, cook chicken breasts over medium-high heat, on a preheated grill, barbecue or saucepan for 3 to 4 minutes per side or until pinkness disappears. Keep warm while finishing sauce.
Make Ahead:
Sauce can be made, covered and refrigerated one day ahead.