Melon Chicken and Mushrooms

Prep Time 15

Cook Time 25

Servings servings

Calories 290kcal

Equipment

melon baller (optional)

Ingredients

1/2 cup Orange juice no pulp
1/2 cup Chicken broth
1/2 tsp Lime juice
2 tsp Fresh thyme chopped, plus more for garnish
1 tsp Honey
1 cup Honeydew plus some melon balled for garnish if desired
2 tsp Cornstarch dissolved in an equal amount of water
1 lb Chicken breast boneless skinless butterflied
2 tbsp Extra-virgin olive oil
1 Portobello mushrooms sliced 1/4 inch thick
4 Dinner rolls

US Customary - Metric

Instructions

Bring the orange juice, broth, lime juice, thyme, honey, and melon to a low simmer over low medium heat. Slowly simmer until it develops nice flavor. Taste and adjust any of the ingredients as needed. Then add the cornstarch mixture a little at a time until the liquids thickens and becomes smooth. Set aside with a lid. Remove the melon before serving. Reheat if needed before serving. (strain through a mesh strainer if needed to remove any lumps)
Season both sides of the chicken with salt and pepper.
Heat a nonstick pan over medium heat. Once hot, add the oil and cook the chicken on both sides until golden brown to an internal temperature of 160 degrees using a thermometer. Then remove from the pan and set aside to rest.
In the same pan, sear the mushrooms to golden brown on both sides. Season with salt and pepper. Remove from the pan and set aside.
Spoon the sauce over the chicken and serve with bread. Garnish with thyme sprigs and melon balls. (use a melon baller to scoop the melon into balls)

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.

Instead of purchasing an entire melon alternatively, most stores sell small containers of precut melon.

Nutrition