Rosemary Orange Chicken
Rosemary, orange and cointreau make a delicious sauce.
4 boneless, skinless chicken breasts
1 tbl. olive oil
1/4 cup shallots
1 clove garlic - finely chopped
3/4 cup fresh orange juice
2 tablespoons cointreau, or grand marnier (optional)
1 orange, peeled and cut into sections
1/2 cup chicken broth
1 tsp. butter
2 long sprigs rosemary - chopped
1 tsp. white-wine vinegar
YIELD: 4 servings
COURSE: Chicken & Other Birds
- Season 4 boneless, skinless chicken breasts (1 to 2 lbs. total) on both sides with salt, pepper and paprika. In a large non-stick skillet, heat 1 tablespoon olive oil over medium-high heat. Add chicken and sear until well browned on both sides, about 5 minutes per side. The goal is to get a nicely caramelized, slightly crusted exterior, while keeping the inside moist and tender. Transfer chicken to a plate and keep warm.
- Add 1 tbl. oil to the skillet. Add 1/4 cup finely chopped shallots and the garlic clove. Cook, stirring, about 1 minute. Add the orange juice, Cointreau, orange sections and chicken broth; bring to a boil. Simmer until reduced by half, about 3 minutes.
- Return chicken and juices to pan. Reduce heat to low. Simmer until chicken is cooked through, about 4 minutes. Transfer chicken to a warmed platter. Stir 1 tsp. butter, the chopped rosemary, and the white wine vinegar into the sauce. Season with salt and pepper and spoon the sauce over the chicken.