Ingredients

• 2 navel oranges
• 2 tablespoon all-purpose flour
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed
• 1 cup reduced-sodium chicken broth
• 1 tablespoon canola oil
• 1 cup white wine
• 1/2 cup golden raisins
• 2 tablespoon honey
• 1 3-inch cinnamon stick
• 1/2 cup slivered almonds, toasted (see Tip)

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Cooking Directions

Step 1

Zest and juice one orange. Remove the skin and white pith from the other orange, then halve and slice. Reserve zest and juice separately from the orange slices.

Step 2

Combine flour, 1/4 teaspoon salt and pepper in a shallow dish. Dredge chicken in the flour, shaking off any excess. Transfer the remaining flour to a small bowl, add broth and whisk to combine.

Step 3

Heat oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer to a plate. Add wine to the pan and cook for 1 minute. Add the flour-broth mixture, the reserved orange zest and juice, raisins, honey, cinnamon stick and the remaining 1/4 teaspoon salt; bring to a boil. Reduce heat to a simmer, return the chicken and any accumulated juices to the pan and cook, turning the chicken once or twice, until an instant-read thermometer inserted into the thickest part of the meat registers 165°F and the sauce has thickened, 10 to 12 minutes.

Step 4

Transfer the chicken to a serving platter. Discard the cinnamon stick. Spoon the sauce over the chicken and garnish with the reserved orange slices and almonds.