Monday, March 14, 2011

Cluck à l'Orange

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

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