- 4 Boneless, skinless chicken breasts
- 2-3 cloves fresh minced garlic
- 3-4 Tblsp Olive Oil
- ½ C chicken broth
- 2 Oranges
- 2 Tblsp butter (NO margarine)
- Salt and Pepper to Taste
- Zest 1 orange, then take a knife and slice the bottom and top of the orange off. Use the knife to peel the orange and expose the "meat". Take the knife and cut out the sections of Orange for garnish. (I think it's called "supreming" an orange, you can find a video on youtube. Just search for "how to supreme an orange") Squeeze any remaining juice and from the supremed orange, and juice the second orange.
- Heat a pan and sautee the chicken in the olive oil until cooked through. Make sure to use high enough heat to get a good crust on the chicken but not burn it. You want the chicken cooked all the way through. Once t he chicken is cooked, remove from the pan, turn the heat up to high. Use the chicken broth to deglaze the pan. Scrape all the tasty bits off the bottom of the pan. Add the orange juice and let it reduce a little. Taste it and see if you need to add salt or pepper. Run the sauce through a strainer and return to a pan. Heat it back up and add the butter to make it rich and shiny.
feb 27 2012 ∞
apr 15 2012 +
apr 15 2012 +