Rosemary-Orange Chicken

Rosemary-Orange Chicken

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    boneless, skinless chicken breasts, (1-1¼ pounds total), trimmed

  • Salt & freshly ground pepper

  • 1

    tablespoon extra-virgin olive oil, divided

  • ¼

    cup finely chopped shallots

  • 1

    clove garlic, minced

  • ¾

    cup fresh orange juice

  • ½

    cup reduced-sodium chicken broth

  • 1

    teaspoon butter

  • 1

    teaspoon chopped fresh rosemary

  • ½

    teaspoon white-wine vinegar

Directions

Season chicken on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned, about 3 minutes per side. Transfer the chicken to a plate and tent with foil. Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add shallots and garlic. Cook, stirring, about 1 minute. Add orange juice and broth; bring to a simmer. Cook until reduced by half, about 3 minutes. Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Stir butter, rosemary and vinegar into the sauce. Season with salt and pepper and spoon over the chicken.


Nutrition

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