Ingredient List
Marinade:
- 3 tbsp orange juice concentrate
- 3 tablespoons extra virgin olive oil
- 1 tbsp soy sauce
- 2 tsp minced garlic
- 4 boneless skinless chicken breast halves
Sauce:
Topping:
- 1/2 cup pecans
- 2 tsp butter
- 1/4 cup green onions, thinly sliced
Side Dish: Wild Rice
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Directions:
In a large resealable plastic bag, combine orange juice concentrate, 2 tablespoons olive oil, soy sauce, and garlic. Add chicken, seal bag, and turn to coat chicken. Refrigerate for 3 hours.
Remove chicken; reserve marinade for the sauce. Add the remaining tablespoon of olive oil to a skillet and heat to medium. Cook the chicken until the juices run clear, remove from heat, and keep warm.
In a separate pan, sauté the pecans with 2 tablespoons butter until lightly toasted, about 5 minutes. Remove the nuts and save to garnish the chicken.
In a sauce pan, sauté the green onions with 1 tablespoon of butter until tender. Add the reserved marinade and the next 8 ingredients. Bring to a rolling boil; boil for 2 minutes. Reduce heat and simmer uncovered for 5-10 minutes or until sauce reaches desired consistency.
Serve chicken over rice. Top with sauce, reserved onions, and pecans. Yields: 4 servings
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