chicken – Uncle Matt's Organic Organic Juices and Beverages | Love at First Sip Wed, 21 Mar 2018 01:24:27 +0000 en-US hourly 1 chicken – Uncle Matt's Organic 32 32 Honey Orange Chicken Mon, 26 Feb 2018 16:45:19 +0000 more]]> Your new favorite weeknight recipe is here, and good news! You can whip this one up in a flash. With just four ingredients including Uncle Matt’s Organic Orange Juice, you’ll have a healthy family dinner on the table in no time. Pair with your favorite roasted veggies and a baked sweet potato for a complete, healthy meal!


1/2 cup Uncle Matt’s Organic Orange Juice
1/4 cup honey
1-oz package Simply Organic Italian Dressing Mix
1 lbs boneless skinless organic chicken breasts and/or organic boneless chicken thighs


Whisk together orange juice, honey and Italian dressing mix. Pour over chicken and refrigerate for an hour.
Remove chicken from marinade and grill 12 to 15 minutes, until internal temperature reaches 165 degrees.

Garnish with rosemary and grilled citrus slices, if desired.

Serves 4.

Chicken with Honey-Orange Sauce Tue, 09 May 2017 21:58:58 +0000 more]]> Here we combine raisins, cinnamon, honey and almonds with orange juice, zest, wine and broth to make a rich, savory pan sauce for chicken. There’s plenty of the gorgeous sauce, so be sure to serve whole-wheat egg noodles, couscous or rice on the side.

4 servings | Active Time: 35 minutes | Total Time: 35 minutes


2 Uncle Matt’s Organic navel oranges
2 tablespoons all-purpose organic 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 organic chicken broth
1 tablespoon canola oil
1 cup white wine
1/2 cup golden organic raisins
2 tablespoons honey
1 3-inch cinnamon stick
1/2 cup slivered organic almonds, toasted


  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.
  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.
  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.
  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.


Per serving : 420 Calories; 13 g Fat; 2 g Sat; 7 g Mono; 74 mg Cholesterol; 37 g Carbohydrates; 31 g Protein; 3 g Fiber; 395 mg Sodium; 587 mg Potassium

From EatingWell:  March/April 2009

Sautéed Chicken with Fresh Blueberry Sauce Sat, 08 Apr 2017 16:55:26 +0000 more]]> An easy, savory and sweet weeknight meal that will satisfy the pickiest eaters. And great news, this recipe is easy on the waistline, too!


2 large skinless, organic boneless chicken breast halves (7 oz. to 8 oz. each)
2 tablespoons organic flour
1 tablespoon organic olive oil
1 chopped organic shallot
1/3 cup dry white wine
1 cup organic reduced-sodium chicken broth
2/3 cup fresh organic blueberries
pinch sugar
1 tablespoon organic unsalted butter


Season 2 large skinless, boneless chicken breast halves (7 oz. to 8 oz. each) with salt and pepper. Coat with 2 Tbsp. flour; shake off excess.

In a large skillet, heat 1 Tbsp. olive oil over medium-high heat. Brown chicken, turning once, about 10 minutes. Transfer chicken to a plate and cover with foil.

Add 1 chopped shallot to skillet and cook on medium heat, stirring, for 1 minute. Pour in 1/3 cup dry white wine and boil for 2 minutes. Add 1 cup reduced-sodium chicken broth and bring to a boil. Add 2/3 cup fresh blueberries and a pinch of sugar and simmer until reduced by half, about 3 minutes. Remove from heat and stir in 1 Tbsp. unsalted butter; season with salt and pepper.

Arrange chicken on plates. Top with sauce.

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Chicken with grapefruit pan sauce Fri, 16 Sep 2016 01:14:33 +0000 more]]> Cut away the peel and pith of 1 Uncle Matt’s Organic grapefruit; cut into segments.

Season 8 chicken cutlets and cook in olive oil in batches, until cooked through, 3 minutes per side.Then remove.

Add 1/2 cup grapefruit juice and 1 1/4 cups organic chicken broth to the pan. Simmer for 6 minutes.

Next, stir in 3 tablespoons of organic butter. Top the chicken with the sauce and grapefruit segments, toasted walnuts and chopped parsley.

Services 4.

Recipe credit: Real Simple

Apple Honey Chicken Drumsticks Wed, 16 Sep 2015 21:49:48 +0000 more]]> Apple honey chicken drumsticks are your go-to meal when you need a healthy option for dinner. Featuring honey, red pepper flakes, Uncle Matt’s Organic Apple Juice and sesame seeds, the flavors are a marriage that will delight your taste buds!


12 skin-on chicken drumsticks
Kosher salt and freshly ground pepper
2 cups Uncle Matt’s Organic apple juice
1/2 cup apple cider vinegar
1/4 cup low-sodium soy sauce
2 teaspoons honey
Grated zest of 1 lemon
1/8 to 1/4 teaspoon red pepper flakes
2 teaspoons sesame seeds (optional)
1 tablespoon unsalted butter


Preheat the oven to 450 degrees F. Set a wire rack on a rimmed baking sheet. Put the drumsticks on the rack and season both sides generously with salt and pepper. Bake 30 minutes; flip the drumsticks and continue baking until golden and crisp, about 30 more minutes.

Meanwhile, make the sauce: Bring the apple juice, vinegar, soy sauce, honey, lemon zest, red pepper flakes and a pinch of salt to a high simmer in a large skillet over medium-high heat. Cook until the sauce is syrupy and coats the back of a spoon, 20 to 25 minutes. Set aside until the chicken is done.

Stir the sesame seeds into the sauce, if using, and warm over medium heat, if necessary. Transfer the chicken to a large bowl. Add the sauce and butter and toss to coat. Season with salt and pepper. Transfer the chicken to a platter and drizzle with any remaining sauce from the bowl.


Photograph by Kang Kim