I started out with frozen chicken breasts (apparently I have issues with prior planning!) and used a yellow onion. I put the chicken in the skillet and cut it up as it cooked. I thought it was good and my husband really liked it. I'll have to make it again and see if the kids like it next time.
Chicken Breasts with Orange Sauce
Photo: Yunhee Kim; Styling: Lynn Miller
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Amount per serving
- Calories: 316
- Fat: 13g
- Saturated fat: 5g
- Protein: 40g
- Carbohydrate: 8g
- Fiber: 0.0g
- Cholesterol: 114mg
- Sodium: 533mg
- 1 tablespoon plus 1 tsp. vegetable oil
- 4 boneless, skinless chicken breast halves, about 6 oz. each, trimmed and pounded to 1/4-inch thickness
- 1 shallot, finely chopped
- 1 cup orange juice
- 1/2 cup low-sodium chicken broth
- 2 teaspoons Dijon mustard
- 1 tablespoon finely chopped fresh parsley
- 2 tablespoons unsalted butter
- 1. Warm 2 tsp. oil in a large nonstick skillet over medium-high heat. Season chicken with salt. Cook 2 breast halves, turning once, until browned and cooked through, 6 to 8 minutes total. Transfer to a plate and cover with foil to keep warm. Repeat with remaining oil and chicken.
- 2. Add shallot to pan and cook, stirring, until softened, about 30 seconds. Add orange juice and broth and bring to a boil, stirring to scrape up browned bits from bottom of pan. When mixture boils, lower heat and simmer until reduced and thickened, about 5 minutes. Remove from heat and whisk in mustard, parsley and butter. Season with salt. Pour sauce over chicken and serve.
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