C is for Citrus, That’s Good Enough for Me

Posted on December 15th, 2010 by California Olives

Oh, do I wish that cookies could fight colds. It would be really easy to get my family to eat their ounce in prevention every day. But, since that’s not going to happen, reality tells me to try a different more proven source…The ol’ reliable orange. Sure, the grapefruit, tangerine and other varieties work as well. The point is find one you like, serve it up and you too will keep those germs at bay.

For some, a glass of juice is the way to go, but I get a little bored with that. Instead, I prefer to incorporate citrus into my meals. The sweetness and acidity of these fruits can add complexity and flavor to poultry and pork dishes. And the more flavorful the food, the more my family will lap it up! Try this recipe and see for yourself. Combined with salty, meaty ingredients like California Ripe Olives, oranges effortlessly brighten even the simplest chicken sauté. Now, you’ll really blow those germs away!

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Orange Glazed Chicken with Olives

  • 3 tablespoons Unsalted butter
  • 1 1/2 pounds Chicken breast, sliced into 1 1/2-inch chunks
  • 2 teaspoons Rosemary, chopped
  • 1 1/4 cups Orange juice
  • 1/4 cup Dijon mustard
  • 1 cup California Black Ripe Olives
  • 1/2 cup Sun-dried tomatoes, chopped
  • Salt and pepper to taste
Heat 1 Tablespoon of butter in a large sauté pan over medium-high heat. Season chicken with rosemary, salt and pepper and place in pan. Cook over medium-high heat for 2-4 minutes, stirring occasionally until browned on all sides. Stir in orange juice and mustard and simmer for 3-4 minutes. Toss in California Ripe Olives and sundries tomatoes and remove from heat. Whisk in remaining butter and serve over rice, pasta or greens.
Makes
4