Rosemary Orange Chicken

Rosemary, orange and cointreau make a delicious sauce.

Yield:
4 servings
Category:
Chicken & Other Birds
Cuisine:
American
Prep Time:
20 min
Cooking Time:
20 min
Total Time:
40 min

INGREDIENTS:

  • 4 boneless, skinless chicken breasts, butterflied into cutlets
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup all purpose or blending flour
  • 1 teaspoon paprika
  • 3 tablespoons olive oil or oil and butter combination
  • 1/4 cup shallots, skinned and thinly sliced
  • 4 cloves garlic - smashed and peeled
  • 1/2 cup fresh orange juice
  • 2 tablespoons cointreau
  • 1/2 cup chicken broth
  • 2 tablespoons fresh rosemary leaves
  • 1 teaspoon white-wine vinegar

DIRECTIONS:

  1. Pat the chicken dry with paper towels. Season both sides with the salt and pepper (about 12 turns on pepper mill). In a large bowl, combine the flour and paprika. Dredge the chicken in the seasoned flour, shaking off excess, and place on a clean plate.
  2. Smash the garlic into small pieces and peel. Wash the rosemary, pat dry, and pull the leaves from their sprigs. You should get about 2 tablespoons.
  3. Place a large skillet on the stove and turn the heat on to medium. Add the oil and heat until it shimmers (about 1 minute). Add the chicken, smooth side up, and cook until the undersides are golden brown, about 3 minutes. Turn them over and cook 3 minutes more until browned and nearly cooked through. Transfer to a clean plate and cover with foil.
  4. Add 1 more tablespoon of oil to the pan. Then add the shallots and garlic and cook, stirring, until garlic is golden brown, about 2 minutes. Stir in the rosemary and let cook for 30 seconds. Now add the orange

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