Author: Canadian Living

I love the taste of citrus and poultry and adding in a splash of wine just takes it over the top. This dish is so easy and it is one that my family absolutely loves even my pickiest of eaters. Beautiful with just a plain steamed rice or jazz it up with a wholegrain medley.

  • Portion size 6 servings
  • Credits : karen.fegarty


  • 6 (3 oz each) chicken breasts, boneless, skinless
  • 4 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup orange juice
  • 2 tablespoons lemon juice
  • 2 cloves garlic
  • 1 inch gingerroot
  • 1/4 cup honey
  • 1/2 cup white wine
  • 8 kumquats


pound chicken breasts flat and cut into inch long strips. dust with flour/pepper/salt Pan fry in a little olive oil and butter until golden brown and cooked through - appox 10 min. Remove from pan Add chopped garlic and ginger to the pan - Cook on low for 2 min Add orange juice, lemon juice, honey and white wine to the pan and boil until reduced to half. Add sliced kumquats and cook for 1 minute. Add chicken back in and cook until chicken heated - 2 min. Done - so easy!!
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Kumquat Chicken