Makes 4 Servings
Four 6- to 8-ounce skinless, boneless chicken breasts halves
Salt and Pepper
2 tbsp flour
3 tbsp extra-virgin olive oil
1 large shallot, finely chopped
1 1/3 cups chicken broth
3 oranges, 1 juiced and 2 sliced crosswise 1/4 inch thick
2 tbsp honey
2 tbsp butter
1. Season the chicken with salt and pepper and dust with the flour. Ina large, heavy skillet, heat 2 tablespoons olive oil over medium heat. Add the chicken and cook, turning once, until cooked through, 8 to 10 minutes; transfer to a plate.
2. Add the remaining 1 tablespoon olive oil and the shallot to the pan and cook, stirring, for 2 minutes. Pour in the chicken broth and bring to a boil; lower the heat and simmer until reduced by two-thirds. Add the orange juice and honey and season with salt. Return the chicken and any juices to the pan to reheat, turning. Transfer the chicken to a cutting board and thinly slice each breast on the diagonal, reserving the skillet.
3. Arrange the chicken on a plate and fan the orange rounds on top. Stir the butter into the skillet sauce and spoon over the chicken.
Recipe taken from Everyday with Rachael Ray, April 2011
No comments:
Post a Comment