Cheap Meal #2 chicken!!

In this recipe, raisins, cinnamon, honey, and almonds are combined with orange juice, zest, wine, and broth, to create an amazing and flavor filled sauce for chicken. This recipe makes 4 servings and only takes about 30 mins, but the best part is that it can be made for only about 20 dollars, and there is plenty of the sauce left over that would be perfect to be used over some noodles to make a good pasta the next day. For each serving of this meal there is only 420 calories, 13 grams of fat (2 grams saturated, 7 grams mono), 31 grams of protein (yeah that is a lot, which is good!), and 3 grams of fiber. Not to mention 50 percent of your recommended vitamin C intake. 

So here is what you need:

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

1. Zest and juice one orange. Remove the skin from the other orange, then halve and slice. Reserve zest and juice separately from the orange slices. 
2. Combine flour, 1/4 teaspoon of the salt and pepper in a shallow dish. Put chicken in the flour, shaking off any excess. Transfer the remaining flour to a small bowl, add broth and whisk to combine. 
3. Heat oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned, (3 to 4 minutes per side), and then put on 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.
4. Put the chicken on a platter. Discard the cinnamon stick. Spoon the sauce over the chicken and garnish with the reserved orange slices and almonds.

*To toast slivered almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned (about 2-4 mins). 

*Click on the picture above to take you to the recipe.