Chicken with Garlic Asparagus and Raisin Sauce
Chicken cooks quickly in this raisin and orange juice sauce. To keep the bright green color in the asparagus, sauté just until tender crisp, adjusting the time for the thickness of the asparagus.
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breasts, 6 ounces each
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup orange juice
- 1/3 cup Sun-Maid Natural Raisins
- 1 pound asparagus, trimmed
- 2 cloves garlic, chopped
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
olive oil in a skillet on medium heat. Add chicken and season with salt and pepper; brown on both sides, about 6 minutes. ADD
orange juice and honey to pan. Cover skillet and cook on medium-low heat 4-5 minutes or until chicken is cooked through (165°F internal). Stir in raisins.
1 tablespoon olive oil in another skillet over medium-high heat. ADD
asparagus and garlic; sprinkle with red pepper and salt. Cook, turning or tossing asparagus in pan several times until asparagus is done to liking. (Or, add 1-2 tablespoons water to pan, cover and simmer on medium heat until done.) SERVE
chicken alongside asparagus with raisin sauce spooned over.
Makes 4 servings