2 tablespoons all-purpose flour
1 tablespoon olive oil
salt and pepper
1 large onion, diced (about 11/2 cup diced)
1 teaspoon Chinese 5-spice (spice blend available at regular grocery stores)
¾ teaspoon ground cumin
3-4 carrots, trimmed and halved both crossways and lengthwise
4 garlic cloves, smashed
¼ cup white wine
3/4 cup orange juice (fresh or carton)
1 cup low-sodium chicken broth, plus extra if needed
chopped cilantro for garnish (or parsley, if preferred)
Preheat the oven to 350 degrees.
Pat the chicken breasts dry with a paper towel, trim visible fat, and season with salt and pepper. Sprinkle the flour over both sides of the chicken breasts and lightly press the flour into the meat. In a large oven-safe skillet, heat the olive oil over medium high flame. Brown the chicken breasts until golden, about 3-5 minutes per side. Remove the chicken and set aside on a plate (it will not be fully cooked). Add the onion to the same pan with a pinch of salt and stir with a wooden spoon. Once the onions are translucent, about 2-3 minutes, add the 5-spice, cumin, carrots and garlic, and cook until very fragrant, about 3 minutes. Increase temperature to high and deglaze the pan with the wine, scraping up any crusty bits on the bottom of the pan as it bubbles for a minute. Add the orange juice and 1 cup of broth and stir. Return the chicken breasts to the pan, including any juices that have accumulated on the plate. Add extra broth (or just water) so that liquid level is about ¼ the way up the chicken breasts. Spoon some of the sauce on top of each breast. Bring the mixture to a simmer and then place in the oven to continue cooking until the chicken breasts reach 160 degrees, about 15-20 more minutes. Remove the chicken from the oven and let rest a few minutes before slicing and serving with the carrots and the fragrant broth spooned on top. Garnish with fresh cilantro.