Ingredients:
6 chicken breasts
2 tablespoons butter
2 tablespoons flour, combined with
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1 1/2 cups orange juice
1 tablespoon honey, to taste
1/4 cup raisins
1/2 cup blanched slivered almonds, toasted
1 navel oranges, halved and sliced very thin
Directions:
In a large, stainless-steel saucepan, brown the chicken, patted dry and seasoned with salt and pepper, in batches, in the butter over moderate-high heat, transferring it to a plate as it is browned.
Pour off all but 2 tblsps of the fat from the saucepan.
Add the flour mixture, cinnamon and ginger to the saucepan and cook the roux over low heat, stirring, for 3 minutes.
Add the orange juice in a stream, whisking.
Bring the liquid to a boil, stirring, and simmer the sauce until slightly thickened.
Stir in the honey, almonds and the raisins and arrange the chicken in the skillet in one layer (or as close to it as you can).
Simmer the chicken, covered, for 30 minutes, or until it is tender.
Transfer to a plate and tent with foil to keep warm.
Skim the fat from the sauce and reduce it over moderate-high heat until it is thick enough to coat back of spoon.
Add the orange slices and heat over low heat until the slices are heated through.
Nap the chicken breasts with the orange slices and some of the sauce.
Pass the remaining sauce separately.
Servings: 6
Time preparation: 10 min.
Time total: 65 min.