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Spanish-Inspired Valencia Chicken Breast Recipe

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Ingredients

Adjust Servings:

	4 boneless skinless chicken breasts
	salt and pepper
	4 tablespoons olive oil
	2 carrots (sml dice)
	1 onion (sml dice)
	1 teaspoon sugar
	3 oranges, juice of
	1 lime, juice of
	1/2 cup white wine
	1 orange (rind & pith removed, sliced thinly in 8 slices & those slices halved)
	2 tablespoons grand marnier (more or less per taste pref as opt add to step 3 of prep)

Nutritional information

352.7

Calories

151 g

Calories From Fat

16.8 g

Total Fat

2.6 g

Saturated Fat

75.5 mg

Cholesterol

161.6 mg

Sodium

18.8 g

Carbs

2.3 g

Dietary Fiber

12.6 g

Sugars

26.5 g

Protein

328g

Serving Size

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Spanish-Inspired Valencia Chicken Breast Recipe

Name: Spanish-Inspired Valencia Chicken Breast Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: American
Ingredients: : 4; : 4; : 2; : 1; : 1; : 3; : 1; : 1/2; : 1; : 2

Features:

Cuisine:

American

I made 2 servings of this fab recipe last night and it was a real hit. Not only is it delicious and succulent but it's also lovely. I did use the Grand Marnier and even the uber picky DH loved it! I count this as totally company and holiday worthy in all respects. Used black rice with golden raisins added to it and steamed broccoli tops as sides. Talk about drama on a plate! Keeper.

65 min
Serves 4
Easy

Ingredients

Directions

Valencia Chicken Breasts, The Valencia region is home to the citrus-growing industry of Spain, & the Navel, Clementine & Mandarin orange varieties are among the best-known & most successful of its exports Not surprisingly, CULINARIA SPAIN included this low-cal, low-fat, easy to fix & elegant chicken recipe to feature the cuisine of Valencia, Spain *Enjoy*, I made 2 servings of this fab recipe last night and it was a real hit Not only is it delicious and succulent but it’s also lovely I did use the Grand Marnier and even the uber picky DH loved it! I count this as totally company and holiday worthy in all respects Used black rice with golden raisins added to it and steamed broccoli tops as sides Talk about drama on a plate! Keeper

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Steps

1 Done	Season Chicken Breasts W/Salt & Pepper. Heat Olive Oil in a Deep Pan, Fry Chicken Breasts on Both Sides Till Golden Brown, Remove from Pan & Set Aside.
2 Done	Brown the Diced Carrot & Onion in the Oil & Meat Juices. Add Orange & Lime Juice, Sugar & White Wine. Reduce Sauce Slightly to Intensify the Flavors.
3 Done	Transfer Mixture to a Blender, Puree & Season W/Salt & Pepper to Taste (i Would Use My Immersion Blender For This Step).
4 Done	Return Puree Mixture to Pan, Place Chicken Breasts in the Sauce W/Any Juice Accumulated While Set Aside & Gently Simmer For 10 Min (covered). Serve Immediately as Per the Following Note.
5 Done	to Serve: Plate Ea Chicken Breast. Make 4 Diagonally Angled Cuts from Side-to-Side to Create 5 Slightly Fanned Medallions, but Do not Cut All the Way Through the Breast. Place a Halved Orange Slice in Ea of the Slits. Stir Puree Sauce, Ladle a Bit Over the Length of Ea Breast & the Rest Equally Along Both Sides of the Chicken Breast.