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Pan-Roasted Chicken Breasts With Orange

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Ingredients

Adjust Servings:
2 cups orange juice (fresh navel or valencia)
2 tablespoons finely grated orange zest
kosher salt
6 boneless skin-on chicken breast halves, about 6-7 ounces each
2 tablespoons extra virgin olive oil
fresh ground black pepper
3 tablespoons unsalted butter
1 medium shallot, minced
2 tablespoons brandy
1 cup orange juice (fresh navel or valencia)
1/2 cup lower-salt chicken broth
1 orange, cut into segments, segments cut into thirds (navel or valencia)
1 tablespoon chopped fresh flat-leaf parsley

Nutritional information

301.7
Calories
156 g
Calories From Fat
17.4 g
Total Fat
6.3 g
Saturated Fat
61.7 mg
Cholesterol
112 mg
Sodium
16.4 g
Carbs
1 g
Dietary Fiber
12.5 g
Sugars
16.7 g
Protein
260g
Serving Size

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Pan-Roasted Chicken Breasts With Orange

Features:
    Cuisine:

    Fine Cooking Feb/March 2009
    http://www.finecooking.com/recipes/pan-roasted-chicken-breasts-orange-brandy-sauce.aspx

    • 180 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Pan-Roasted Chicken Breasts With Orange-Brandy Sauce, Fine Cooking Feb/March 2009 finecooking com/recipes/pan-roasted-chicken-breasts-orange-brandy-sauce aspx, Fine Cooking Feb/March 2009 finecooking com/recipes/pan-roasted-chicken-breasts-orange-brandy-sauce aspx


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    Steps

    1
    Done

    Brine the Chicken:.

    2
    Done

    Combine the Orange Juice, Zest, 6 Tbs. Salt, and 4 Cups Water in a Large Bowl or Pot; Stir to Dissolve the Salt. Add the Chicken Breasts and Refrigerate For 2 to 3 Hours.

    3
    Done

    Cook the Chicken:.

    4
    Done

    Position a Rack in the Center of the Oven and Heat the Oven to 400f.

    5
    Done

    Remove the Chicken from the Brine and Pat It Dry With Paper Towels.

    6
    Done

    Heat the Olive Oil in a 12-Inch Oven-Proof Skillet Over Medium-High Heat Until Shimmering Hot. Add the Chicken Skin Side Down in a Snug Single Layer and Cook Until the Skin Is Golden Brown, 3 to 5 Minutes. Turn the Chicken, Season With 1/4 Teaspoons Salt and a Few Grinds of Pepper, and Put the Pan in the Oven. Roast the Chicken Until an Instant-Read Thermometer Registers 165f in the Center of the Thickest Breast, About 15 Minutes. Remove from the Oven, Transfer the Chicken to a Carving Board, Tent With Foil, and Let Rest While You Make the Sauce.

    7
    Done

    Make the Sauce:.

    8
    Done

    Pour the Juices from the Skillet Into a Heatproof Measuring Cup. Let the Fat Rise to the Surface and Then Spoon It Off.

    9
    Done

    Melt 2 Tbs. of the Butter in the Skillet Over Medium-High Heat. Add the Shallot and Cook, Stirring, Until Soft, 1 to 2 Minutes. Off the Heat, Add the Brandy. Return the Pan to the Heat and Cook, Scraping the Bottom of the Pan, Until the Brandy Has Almost Evaporated, About 30 Seconds. Increase the Heat to High and Add the Orange Juice. Boil Until Thick and Syrupy and Reduced to About 1/3 Cup, About 5 Minutes. Add the Chicken Broth, Pan Juices, and Any Juices from the Carving Board. Boil Until Reduced to About 3/4 Cup, About 3 Minutes.

    10
    Done

    Swirl in the Orange Segments. Then, Off the Heat, Swirl in the Remaining 1 Tbs. Butter and the Parsley Until the Butter Is Melted. Season to Taste With Salt and a Few Grinds of Pepper.

    11
    Done

    to Serve, Cut the Chicken on the Diagonal Into Thin Slices and Arrange on 6 Serving Plates. Drizzle With the Sauce.

    Avatar Of Mason Patel

    Mason Patel

    Curry king known for his rich and aromatic Indian dishes.

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