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