Tastes like Chicken!

I heart chicken!  It is my go to meat of choice, unless it is on the bone.  I have a insanely hard time eating any meat if it is still attached to the bone.  I am not sure how or why this all started but since as far back as I can remember I have been this way.  To be frank, I am fine with this craziness and have no plans to ever start gnawing on bones ever. 

Besides hamburger meat, and I won't eat that unless it is well done (no pink for this girl),  I really don't care much for red meat at all.  I am trying to keep an open mind though and give red meat more of a chance since my hubby loves a good steak and prime rib, the pinker the better for him to my utter dismay.  I want to keep his palate in mind too, since he is the one who is helping me eat my creations!  As you may recall, I did use red meat to make the Drip Beef sandwhiches and I thoroughly enjoyed that dish.  Tonight, though, I will stick with what I know and love...chicken!!!

Ages ago I entered a contest to win a trip or something like that from Woman's Day magazine.  Of course I didn't win, but I did get signed up to recieve email's from Woman's Day.  Now, normally I would hit the unsubscribe me button but these emails, I was pleasantly surprised to find out just aren't annoying.  I probably only get a few email's a week from this site and they always have some interesting recipes in them for me to browse over. I guess you can say that this week, my recipe found me!

Honey Orange Chicken adapted from Woman's Day
ingredients:

2 Tbsp flour
1⁄4 tsp salt
4 skinless, boneless chicken-breasts, pounded flat (I highly recommend pounding the heck out of chicken breasts with a mallet. It is one heck of an amazing stress reliever!)
3 Tbsp olive oil
1 tsp freshly grated orange peel
1⁄2 cup fresh orange juice
1⁄2 cup canned 99% fat-free chicken broth
1 Tbsp honey
1 tsp minced garlic
1⁄4 cup chopped Italian flat leafed parsley


Directions:
1. Mix flour and salt in a plastic food bag. Shake the flattened chicken breasts to coat. 
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, about 5 minutes or until golden and chicken is no longer pink in the center. Transfer cooked chicken breasts to a plate.
3. Add orange peel, juice, broth, honey and garlic to the skillet. Boil sauce for 4 minutes until slightly thickened.
4. Stir in the italian parsley and pour over the chicken breasts to serve.

I love, love, loved this dish!  The sweetness of the honey orange sauce added an amazing pop of flavor. I also liked that it was such a quick and easy dish to make that it wasn't even funny.  It was simply delightful!!!