Books & Spoons Recipe for ORANGE CHICKEN

ORANGE CHICKEN WITH BALSAMIC VINEGAR 

• 2 Large chicken breasts, thinly sliced or divided into two lengthwise
• Salt and freshly ground black pepper
• 2 TBSP of olive oil
• 3 TBSP white or black balsamic vinegar 
• 2 TBSP orange zest
• 1 1/2 dl (1 cup) freshly squeezed orange juice 
• 1 1/2 dl (1 cup) vegetable stock
• 1 TBSP Rosemary, chopped fine
• 1 TBSP honey
• 2 TBSP butter 

1. Season the chicken well on all sides with salt and pepper.
2. Fry the chicken in a pan with the olive oil until it has a nice color on all sides
3. Add the vinegar, vegetable stock, and orange juice to the pan and bring to a low boil
4. Add chopped rosemary and orange zest
5. Allow the mixture to come to a boil again, then reduce heat and continue cooking on a low heat for about 5 minutes.
6. Spoon the liquid from the pan over the chicken while it is cooking
7. Add honey and butter to the pan
8. Continue cooking for about 5 minutes more on a low heat.
9. Serve the chicken sauce with rice, vegetables, and a green salad.

I saw the funniest thing on Instagram the other day about people wanting just the recipes from a food blog, not the life story of a blogger. "Get to the recipe first"  - well, that's just fine with me, so from now on, I will be posting the recipes at the top of the post, and comment only if there are some notes I wanted to pass on.
If you want to make this tasty dish meat-free, use white, hydrated beans instead of chicken. That will add to the cooking time considerably if the beans are not ready cooked. You can also do this in a slow cooker with the beans, but then leave the honey and butter to be added just minutes before serving. With the chicken, it takes less than 30 minutes to make this dish, so I don't think a slow cooker option is necessary, but if you decide to do that, remember that honey and butter right before getting ready to serve. 
Hope you'll enjoy this quick yet flavor rich dish! 
'Till next time
~ Cheers!