This tangy dish impresses but is super easy to prepare. Perfect with Basmati or Jasmine rice.
4 boneless skinless chicken breast halves
Salt & pepper to taste
1/4 cup local honey
3 tablespoons pure orange juice (with pulp is fine)
1 teaspoon orange zest
1 clove garlic, minced
1 scallion, sliced with green tops reserved
1 teaspoon crushed red pepper flakes
1 tablespoon butter
1 teaspoon olive oil
Season chicken with salt and pepper. Combine honey, orange juice, orange zest, minced garlic and red pepper flakes in a small bowl; set aside.
Melt butter over medium heat in a large skillet; add olive oil. Stir in scallion slices, cook 1 minute. Add chicken and cook 3 to 4 minutes on each side, or until cooked through. Add honey mixture to the pan, scraping up any brown bits and turning chicken to coat until sauce thickens, about 2 minutes.
Remove chicken to a platter and spoon sauce over top. Garnish with scallion tops and serve.