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Makes: 8 servings
Preparation time: 15 minutes
Cooking time: about 25 minutes

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  • 8 boneless skinless chicken breast halves (2 to 2 1/2 pounds), divided
  • Coarse salt and pepper to taste
  • 4 1/2 teaspoons canola oil, divided
  • 1/4 cup shallots, finely chopped
  • 1 clove garlic, minced
  • 3/4 cup fresh orange juice
  • 1/2 cup fat-free chicken broth
  • 1 teaspoon butter
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon white wine vinegar


Adapted from


Step 1

Season chicken with salt and pepper on both sides. Heat 1 1/2 teaspoons oil in large skillet on medium-high. Add 4 chicken breasts and sear 3 minutes per side or until well browned. Transfer to a plate and tent with foil. Heat another 1 1/2 teaspoons oil in skillet; add 4 more chicken breasts; sear on both sides as above. Reduce heat to medium and continue to cook 4 more minutes or until no longer pink. Remove from skillet; set aside to store.

Add another 1 1/2 teaspoons oil to skillet; add shallots and garlic. Cook, stirring, about 1 minute. Add orange juice and broth and bring to simmer. Cook 3 minutes or until reduced by half. Return the 4 partially cooked chicken breasts to skillet; reduce heat to low. Simmer until chicken is cooked through, about 4 minutes. Transfer chicken to warmed platter. Stir in butter, rosemary and vinegar to sauce. Season with salt and pepper and spoon over chicken.

Note: Refrigerate 4 chicken breasts for Monday.

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