Pan-fried Tangerine Chicken


  • 2 boneless, skinless chicken breasts cut into strips
  • 1/4 cup flour
  • 1 tsp thyme
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper
  • 2 tbsp The Groves on 41 Tangerine Olive Oil
  • 2 tbsp butter
  • 1 cup finely chop white onion
  • 1 cup chicken broth
  • 3/4 cup tangerine juice
  • 2 tangerines, segmented


Combine flour thyme, salt & peppers. Toss chicken in flour mixture. Heat tangerine olive oil & butter in large skillet under medium high heat until bubbly. Add chicken strips and brown evenly, about five minutes. Remove chicken and set aside. Add chopped onion and sauté 2-3 minutes, stirring constantly. Add chicken broth and juice. Bring to a boil then reduce heat and simmer until thickened, about five minutes. Add chicken & tangerine segments and serve over rice or noodles.
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